IN THE CRU

Dibon Brut Rose Cava

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Fermentation and maceration of the grapes for more than three weeks. The second fermentation takes place in the bottle and it is kept for more than one year in the cellar.

Clear red and pinkish tones. Small bubbles are gently released to form various strings that rise to the surface.

It has a gentle fragrance with smells of fruits, raspberry and blackcurrant. Also noticeable are the tertiary aromas of the ageing on the lees which give it more wine-like and syrupy features.

It is very full in the mouth with a splendid bubbly sensation that fills the whole palate. Red fruit also appears, even more markedly in the nose. Long finish and great elegance.

91 - James Suckling