Dibón Brut Nature
Frank on the palate with tastes developed in the bottle. Good body. Smooth and silky, the carbonic content keeps it fresh and lively, providing a long finish.
Macabeo, Parellada, Xarel·lo
The three grape varieties are fermented separately and then blended before a second fermentation process which takes place in the bottle for more than twelve months.
Recommended Serving Temperature: 6ºC
Rice mountain, Rice fish, Mixed rice, Oriental rice, Capon and Poularde, Quail and partridge, Pasta salads, Duck, Pizza, Grilled Chicken, Roast chicken, Splash and dressings
Brilliant appearance. Gives off a considerable amount of small and medium-sized bubbles. A good quantity of carbon dioxide causes persistent foam to form in the glass. The colour is pale straw yellow.
Intense. Tertiary aromas from the second fermentation mingle with the aromas from the primary fermentation to give a distinctive bouquet.
Frank on the palate with tastes developed in the bottle. Good body. Smooth and silky, the carbonic content keeps it fresh and lively, providing a long finish.Tech. specs
Density = 0.990
Alcohol Content = 11.50 %vol.
Total Acidity = 3.90 gr/l
Total Volatile Acidity = 0.23 gr/l
Free Sulphur Dioxide =6 mg/l
Total Sulphur Dioxide = 80 mg/l
Reducing Sugars = 7.7 gr/l
Pressure at 20ºC = 5.2 atm