Dibon Brut Reserve

  Grape Varieties:

Macabeo, Xarelo and Parellada

  Elaboration and aging:

The three grape varieties are sorted and fermented separately. The fermentation process is controlled at low temperatures in order to achieve maximum expression of fruit. The second fermentation takes place in the bottle over two years.

  Tasting note of the winery:

• View: Brilliant appearance with constant release of fine bubbles forming a crown on the surface of the glass. Pale straw yellow in colour.

• Nose: Intense. Tertiary aromas of fresh baking arise from the second fermentation in the bottle, giving it a character of its own.

• Mouth: Smooth and silky, its carbonic release gives it freshness and vivacity, resulting in a long finish.

  Tips and pairings: 

To taste at all hours. Ideal for Rice fish, Mixed rice, Capon and Poularde, Quail and partridge, Rabbit and hare, Crustaceans, Cured meats, Sirloin, Sirloin Steak, Ham, Molluscan shell, Duck, Whitefish, Fish with sauce, Roast chicken.
Serve between 6 and 7º C.