Rimarts Brut Reserva is a masterpiece of cava, carefully crafted at the Rimarts winery in Sant Sadurní d'Anoia. This cava is made using the traditional method known as the champenoise method, requiring extreme care at every stage of the process. It begins with the manual selection of Macabeo, Xarel·lo, and Parellada grapes, grown in the Penedés vineyards, which are harvested at their optimal ripeness. Once collected, the grapes are carefully pressed to obtain the free-run juice, considered the highest quality. This juice ferments in stainless steel tanks at controlled temperatures, preserving fresh and fruity aromas and flavors. After the first fermentation, the base wine is bottled with a mix of sugar and yeasts, initiating the second fermentation inside the bottle. This process is crucial for the development of bubbles and the complexity of the cava. Rimarts Brut Reserva ages on its lees for a minimum of 24 months in underground cellars, where the yeasts slowly break down, giving the cava a fine and persistent bubble, as well as a sophisticated aroma and flavor profile reminiscent of bakery and nuts. Then, manual disgorgement is performed to remove sediments that accumulate in the neck of the bottle without adding sugars, resulting in a brut that maintains its freshness and purity and presents a luxurious and clean profile. In summary, the making of Rimarts Brut Reserva is a detailed process that ensures the excellence of this cava, thanks to meticulous grape selection, controlled fermentation, and extensive bottle aging.