THE OPULENCE AND PERSONALITY OF LONG AGING
Macabeu: Area of lower coastal Penedès, at a height up to 200 m. Xarel·lo: Area of the Penedès depression, at a height between 280 and 350 m. Parellada: Pre-coastal area, at a height from 450 m.
Appearance: Straw yellow with golden hues. Elegant fine bubble. Delicate mousse and good bead formation.
Aroma: Underlying ripe fruit (dried apricot) and dominant hints of aging. Aromas reminiscent of yeast (vanilla) with nutty and toasty notes.
Palate: Pleasant attack becoming intense, fatty and unctuous. Complex, structured and voluptuous. Nicely-integrated carbonation. Lingering and pleasant finish.
Combines perfectly with semi-mature and full-fat cheeses, roasted white meat, risotto, blue fish and grilled red meats.
MARIA RIGOL ORDI GRAN RESERVA 2006 - MARIA RIGOL ORDI GRAN RESERVA 2007 - MARIA RIGOL ORDI GRAN RESERVA 2008 Gold Medal at the International Wine Challenge Catavinum (IWCC)
|Winery||Maria Rigol Ordi|
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Macabeu, Parellada, Xarel·lo|
|Denomination of Origin||D.O. Cava|
|Aging||Mínimo de 48 meses|
Maria Rigol Ordi is a cava winery originated in 1987 returning to a family tradition that began in 1897. Our cavas are an expression of our wish to preserve a family heritage and the will to produce quality sparkling wine by reviving traditional blends of Penedès grape varieties and using a long aging process. We produce cava by using solely the must from the first pressing, we are involved at every stage of the vineyard cycle, and we strictly control the process of turning the grapes into base wine, being fully aware that this is the only way we can assure the quality we are committed to achieving.
We choose growers throughout the Gran Penedès, which allows us to capture the essence and richness of that incomparable region that brings to life cava and wine of great personality and uniqueness. In the cava-making process, we remain ever faithful to the traditional craft of riddling and disgorging by hand, and that essential requirement for producing the best cava - giving it time.
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