On one of our recent trips to Sant Sadurni d’Anoia we finally managed to visit Rimarts. We have been very fond of this producer of cava for a long time and we are of course ecstatic to be able to add them to selection of wines that we are now making available to our customers in the Nordic countries (see here for our current range).
Rimarts is a family operation to the core with the two brothers Ernest and Ricard running the business that their father Ricard Martínez de Simón started. The business is also named after him. The idea for the founder was to produce high quality cavas using true craftsmanship. Father Ricard was convinced that it is vital to control every step of the production process and that the best way of doing that, and ensuring a high quality, is to do as much as possible by hand. Most of the equipment used today is the same as it was when the business started so it is a really nice experience to tour through the small facilities.
Ernest showed us around the full production and even showed us how to disgorge and cork (remove the temporary cap and put in the natural cork) a bottle by hand. It is a pretty impressive process and I am sure that I would not be able to do it as nicely as Ernest. He reveals that there is however a lot of practice behind his talent. Ernest explained that when he and Ricard were kids they were always upset that they had to help with the production and were not allowed to be out and play as much as they wanted. Today they (and we) are happy that they were made to practice as much as it enables them to produce this great cava. Today Ernest and Ricard are the ones mostly involved in the business but their mother and their single employee also helps when it is time to disgorge and bottle. Just imagine, your bottle of Rimarts being stacked, turned and corked by hand. This process is done upon order.
Here is a short video about Rimarts that also shows a bit about how the productions is done:
The philosophy behind production is the same today as when they started production in 1987. They want to satisfy the most demanding palates around the world. Rimarts strive to respect natural processes, and they have an ecological approach to the production. They also apply a lot of patience in the production and rather age cava a bit longer to improve the taste and provide maximum expression. The cava is ready when it is ready.
As Ernest told us, the passion for the land and the fruit combined with their knowledge of the craft of making cava is what goes into each bottle. They are however not strangers to innovation as for example the Rosae cava shows. It is a most unusual cava that has a bit of smokey flavor – it is like nothing I have tasted before, developed together with a Michelin-starred chef. Interesting and great with some jamon or perhaps even with smoked fish. We have sampled the full range of cava and from their entry level (the Rimarts Reserva 18) up to the most premium one (the Uvae) they are all fantastic wines.
It is hard for me to pick a favorite as I think these are all good cavas but the Rimarts Gran Reserva 40 is perhaps my (and S’s) favorite one. It has bright gold color with very fine, persistent bubbles. Aromas of ripened fruit, notes of ageing, toasted nuts mix with hings of yeast and brioche. Perfectly balanced with a long and pleasant finish. For me it also show cases why cava is a perfect match with lots of food and also shows that the best cavas can compete with almost all other sparkling wines around the world. I will happily have a Rimarts cava for any occasion..