Dibon Brut-Nature

  Grape Varieties:

Macabeo, Xarelo and Parellada

  Elaboration and aging:

The three grape varieties are fermented separately and then blended before a second fermentation process which takes place in the bottle for more than twelve months.

  Tasting note of the winery:

• View: Brilliant appearance. Gives off a considerable amount of small and medium-sized bubbles. A good quantity of carbon dioxide causes persistent foam to form in the glass. The colour is pale straw yellow.

• Nose: Intense. Tertiary aromas from the second fermentation mingle with the aromas from the primary fermentation to give a distinctive bouquet.

• Mouth: Frank on the palate with tastes developed in the bottle. Good body. Smooth and silky, the carbonic content keeps it fresh and lively, providing a long finish.

  Tips and pairings: 

To taste at all hours. Ideal for Rice mountain, Rice fish, Mixed rice, Oriental rice, Capon and Poularde, Quail and partridge, Pasta salads, Duck, Pizza, Grilled Chicken, Roast chicken, Splash and dressings.
Serve between 6 and 7º C.