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AN OLD AND MODERN TRADITION: Maria Rigol Ordi is a cava winery originated in 1987 returning to a family tradition that began in 1897. Their cavas are an expression of the wish to preserve a family heritage and the will to produce quality sparkling wine by reviving traditional blends of Penedès grape varieties and using a long aging process. The estate produces cava by using solely the must from the first pressing, and family members are involved at every stage of the vineyard cycle, and strictly control the process of turning the grapes into base wine, being fully aware that this is the only way that can assure the quality levels that family members are committed to achieve.
Founding member is Maria Rigol Ordi, now 88 years old, and her grandaughter Anaïs Manobens Mora now is at the helm of the business. Cava here is just a female business and Anaïs explains how the estate started and how it was discontinued till 1987 where the foundation for a new wave was ready to bring love for cava back.
“Let me explain you a little bit our family story. Maria Rigol Ordi cava winery is a project born in 1987 with the only aim of preserving my grandmother’s family heritage. In 1897 the grandfather of my grandmother, Modest Rigol Tubella, who was involved in marketing wine, entered the world of producing what at that time was still known as champagne. He created a cava producing cellar which grow and passed on from generation to generation. It was first his son, Ramon Rigol, and after his wife, when he unfortunately died too young, who took the reins of the business in a time when there were not many women in front of a business. For all these reasons, when the company experienced difficulties due a crisis that could not overcome and had to close in the seventies, my grandma Maria Rigol Ordi, together with his husband and his son, started to produce cava, mainly for own consumption because she missed to have the family cavas she was used to drink. Little by little and without practising any commercial activity, we have grown by word of mouth among circles of relatives, friends and acquaintances up to the current production. We have been working like this, more like a hobby rather than a job, until a couple of years ago, when we decided, for the first time, to go out to sell our sparklers in the common trade channels after making a restyling of our cellar, products and webpage. We have been working hard this two years to introduce our products in deli and specialised shops and mid and high-class restaurants. We have also worked the foreign markets mentioned before thanks to some partnerships we have met on this way. Since we are not playing the volume and price league, we know this is a long journey to go and we need time and efforts to position our cavas in the market”.
This is the entry level cava marked by a casual style and easy to drink. 34% Macabeu,33% Xarel·lo and 33% Parellada.
Ageing: At least 15 months.
The production level reaches 25.000 bottles.
Alcohol content: 11.5% vol.
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