# Brut Nature (NV)

- **Producer:** Caves Rigol
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Macabeo, Xarel·lo, Parellada
- **Region:** Cava, Spain
- **Style:** Classic
- **Alcohol:** 11.5%
- **Average price:** €8
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** apple, pear, lemon, grapefruit, blossom, bread, biscuit, toast, almond, honey

## About this wine

Caves Rigol was founded in 1900 in Sant Sadurní d'Anoia, the undisputed capital of Cava in Catalonia, Spain. This historic house has dedicated over a century to perfecting the traditional method of sparkling winemaking. This Brut Nature expression represents the purest style of Cava, crafted without any added dosage (sugar) after disgorgement. It highlights the unique terroir of the Penedès region and the classic indigenous grape varieties that have defined Spanish sparkling wine for generations.

## Interesting facts

- Founded in 1900, Caves Rigol is located in Sant Sadurní d'Anoia, the historic birthplace and beating heart of Cava production.
- As a 'Brut Nature', this sparkling wine contains zero added sugar in the dosage, showcasing the grapes in their purest, driest form.
- It is crafted using the traditional method, the exact same labor-intensive secondary bottle fermentation process used in Champagne.

## Food pairing

The high acidity and effervescence of this Brut Nature Cava act as a palate cleanser, cutting through rich, fried, or fatty foods. Its bone-dry profile makes it an exceptional match for salty tapas, seafood, and cured meats, where the lack of sugar prevents any clashing with delicate marine flavors.

## Wine making process

Produced using the Método Tradicional (traditional method), the wine undergoes its primary fermentation in temperature-controlled stainless steel tanks. The classic blend of Macabeo, Xarel·lo, and Parellada is then bottled with yeast and sugar for the secondary fermentation in the bottle. It is aged on its lees in the cool, dark underground cellars of Sant Sadurní d'Anoia for a minimum of 9 to 12 months. Finally, the bottles are disgorged and topped up without any added sugar (dosage), resulting in a bone-dry Brut Nature style.