Dibon Cava Brut NV
Macabeo, Parellada, Xarel-lo
The family has been making wine for 150 years but the current winery was built in 1942. The three grapes are fermented separately in tank and then secondary fermentation occurs over two years in bottle, resulting in yeast and richness on the nose, while the palate has complexity to prop up apple, citrus and grapefruit flavors. Vines are farmed organically and some biodynamically.