Drink this Cava. Agricola Dibon has overseen an amusing sparkler that outpaces its price ($9-11) in quality. This sparkling wine comes from Vilafranca del Penedes: Spain’s sparkling homeland of Catalonia in the northeast. Their 75 hectares of trellised vines are organically tended to, sitting a mere 1,000 feet from the Mediterranean Sea. Their vineyard grows the three major grapes used in most Spanish sparkling wine: Macabeo 45%, Parellada 30% and Xarel-lo 25%.
Only natural yeasts do the fermenting. Following Spanish restrictions for Cava, Dibon is aged for nine months to five years and sees a secondary fermentation in bottle, following Champagne’s lead. But Dibon is bottle fermented for only a month and a half. This short duration keeps the nose and palate fresh and fruit forward with minor autolytic richness (and also cuts cost).
Toast to the end of your work week with it, as the Spanish do (or weddings, birthdays or resetting your microwave). This is a great drink for the money, although you might want to pair some herb goat cheese, alfredo pasta and mildly prepared seafood appetizers; its acidity will catch up with you.