Rimarts Brut Reserva is a cava meticulously crafted by the winery Rimarts in Sant Sadurní d'Anoia. The production process follows the traditional method, also known as méthode champenoise.
The production begins with the manual selection of the best grapes from the varieties Macabeo, Xarel·lo, and Parellada. These grapes are grown in the vineyards of Penedés and are harvested at their optimal ripeness.
Once harvested, the grapes are gently pressed to obtain the free-run must, which is the must of the highest quality. This must is fermented in stainless steel tanks. At a controlled temperature, preserving the fresh and fruity aromas and flavors of the grapes.
After the first fermentation, the base wine is bottled along with a mixture of sugar and yeasts, initiating the secondary fermentation in the bottle. This process is essential for the development of the bubbles and the complexity of the cava.
The cava is aged en rima for a minimum of 24 months in the underground cellars of Rimarts. During this time, the yeasts slowly break down, giving the cava a fine and persistent bubble, as well as complex aromas and flavors of bakery and nuts.
After the aging period, a manual disgorgement is performed, a technique in which the sediments accumulated in the neck of the bottle are removed without the addition of sugars (brut). This process ensures that the cava maintains its freshness and purity, offering a clean and elegant profile.
In summary, the production of Rimarts Brut Reserva is a meticulous process that combines the manual selection of high-quality grapes, controlled fermentation, and extended bottle aging, all following the traditional method to ensure an excellent cava.