Cava - Champagne Rigol Brut Nature

Rigol Brut Nature is casual, fresh and whimsical.

Harvesting by hand only, in 18 kg boxes. Pressing of whole grapes, without destemming or treading, and separation of the first portion of juice. Maximum yield of 55% to achieve a good balance of sugar and acidity. Static cold racking and controlled fermentation at 16 ºC.

After allowing the Macabeu, Xarel·lo and Parellada wines to settle, the various coupages are then made up, that is, blending the right ratio for each cava to acquire the desired characteristics of freshness, structure, acidity, palatability, and so on, and to provide each cava with its own special character.

In mid-January, and up to early March, the tirage of the different blends is performed. To the various base wines, sugar and carefully selected cultured yeast is added to carry out the second fermentation.

After the bottles are sealed, they go into the cellar where they are stacked in the traditional horizontal position. From that point, and for 10 or 12 weeks, the second fermentation takes place, which produces the carbon dioxide gas.

Rigol Brut Nature is casual, fresh and whimsical.

Pale yellow with greenish tones. Moderate carbonation. Characteristic freshness of white fruits (pear and pineapple). Candid, clean and intense. Refreshing fore-palate. Good mouthfeel. Delicate softness of carbon dioxide. Sweet with hints of exotic fruit.