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Buy Wine from Rimarts
In the hills of Sant Sadurní d'Anoia in the heart of the Alt Penedès, where the landscape is broken up into terraces of vineyards interrupted by centuries-old olive trees and dry stone walls, is Rimarts, a small winery that, against the tide of the standardisation of cava, has decided to go its own way. And it does so with a firm decision: everything by hand, without haste, without additives, without concessions.
A story of family, twists and turns, and hand-spun bottles
Founded in 1987 by Ricard Martínez de Simón, Rimarts is a deliberate rarity in an environment dominated by large volumes. Its name, an inverted anagram of its surname, is already a declaration of principles: look inwards rather than go with the flow. At Rimarts there are no automated bottling lines or disgorging machinery. Each bottle is turned by hand, stirred by hand, disgorged "à la volée", and each batch has its own rhythm.
A tough terroir, but one that gives the best of itself
The Alt Penedès is a region with higher altitudes and greater thermal oscillation than the Baix Penedès. Here, the soils are more calcareous and stony, with a natural drainage capacity that forces the vines to struggle, resulting in low yields and more concentrated grapes. Rainfall is scarce and the easterly wind moderates the excesses of the sun, allowing for slow and balanced ripening. The terroir is austere but expressive.
Here we do not seek uniformity, we celebrate what is different
Most industrial Cava from the Penedès region seeks uniformity. On the other hand, Rimarts embraces heterogeneity, both in terms of vintages and micro-plots. The Xarel.lo here has an unmistakable mineral nerve, while the Macabeu shows an almost saline citric tension, and the Parellada, which in other contexts may seem lighter, here takes on a precise and elegant floral dimension. In addition, there is experimentation with non-native varieties such as Chardonnay and Pinot Noir, but always with a philosophy of minimal intervention.
No make-up: honest bubbles rule here
One of the most distinctive details of Rimarts is that they do not use expedition liqueur with added sugars. Even their cavas labelled as Brut or Brut Nature have no more than a symbolic dose of liqueur de tirage with the same base wine, which allows the ageing process to express itself without make-up.
Rimarts 40: a Cava that is in no rush
One of their most emblematic creations is Rimarts 40, made with grapes from old Xarel.lo vines from a single estate located at an altitude of 350 metres above sea level. It is aged for more than 60 months on its lees, and when you taste it, you are struck by that precise, vertical acidity, reminiscent of the best Champagnes with a saline profile, but with a Mediterranean background, with notes of bitter almond, fennel, rye bread and dried lemon peel.
Visits without glamour, but with soul
On a visit to the winery, it is common to meet the brothers Ernest and Ricard Martínez, who are still at the helm of the project after the death of their father. There is no fancy tasting room or polished wine tourism routes. They say that each bottle disgorged is like a bottled message that changes slightly depending on the day, the temperature and the mood of the disgorger. A profoundly artisanal, almost poetic idea that explains the fascination of sommeliers from all over the world.
Long ageing that gives wines food for thought
Long ageing on the lees is another of the keys to the Rimarts style: here there is no urgency to release the wine on the market. Their Cava wines are aged for a minimum of 24 months, and some are aged for more than 80 months. This prolonged maturation provides an umami profile, of toasted nuts, sourdough and dried quince jelly, which completely distances them from the immediate fruity profile to which the average cava consumer has become accustomed.
Local by origin, global by choice
The paradox of Rimarts is that, being profoundly local, it is one of the most international houses in the Penedès. Its bottles travel more to Scandinavia, Japan and Canada than to the supermarkets of Barcelona. This is no coincidence: these are wines that demand time, attention and a certain culture of slow drinking.
In a world where Cava suffers from its own massive success, Rimarts represents another way of understanding bubbles : as a wine of ageing, of thought, of authenticity. And perhaps that is why its bottles not only age well in the cellar, but also gain depth in the memory.
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Buy Wine from Rimarts
In the hills of Sant Sadurní d'Anoia in the heart of the Alt Penedès, where the landscape is broken up into terraces of vineyards interrupted by centuries-old olive trees and dry stone walls, is Rimarts, a small winery that, against the tide of the standardisation of cava, has decided to go its own way. And it does so with a firm decision: everything by hand, without haste, without additives, without concessions.
A story of family, twists and turns, and hand-spun bottles
Founded in 1987 by Ricard Martínez de Simón, Rimarts is a deliberate rarity in an environment dominated by large volumes. Its name, an inverted anagram of its surname, is already a declaration of principles: look inwards rather than go with the flow. At Rimarts there are no automated bottling lines or disgorging machinery. Each bottle is turned by hand, stirred by hand, disgorged "à la volée", and each batch has its own rhythm.
A tough terroir, but one that gives the best of itself
The Alt Penedès is a region with higher altitudes and greater thermal oscillation than the Baix Penedès. Here, the soils are more calcareous and stony, with a natural drainage capacity that forces the vines to struggle, resulting in low yields and more concentrated grapes. Rainfall is scarce and the easterly wind moderates the excesses of the sun, allowing for slow and balanced ripening. The terroir is austere but expressive.
Here we do not seek uniformity, we celebrate what is different
Most industrial Cava from the Penedès region seeks uniformity. On the other hand, Rimarts embraces heterogeneity, both in terms of vintages and micro-plots. The Xarel.lo here has an unmistakable mineral nerve, while the Macabeu shows an almost saline citric tension, and the Parellada, which in other contexts may seem lighter, here takes on a precise and elegant floral dimension. In addition, there is experimentation with non-native varieties such as Chardonnay and Pinot Noir, but always with a philosophy of minimal intervention.
No make-up: honest bubbles rule here
One of the most distinctive details of Rimarts is that they do not use expedition liqueur with added sugars. Even their cavas labelled as Brut or Brut Nature have no more than a symbolic dose of liqueur de tirage with the same base wine, which allows the ageing process to express itself without make-up.
Rimarts 40: a Cava that is in no rush
One of their most emblematic creations is Rimarts 40, made with grapes from old Xarel.lo vines from a single estate located at an altitude of 350 metres above sea level. It is aged for more than 60 months on its lees, and when you taste it, you are struck by that precise, vertical acidity, reminiscent of the best Champagnes with a saline profile, but with a Mediterranean background, with notes of bitter almond, fennel, rye bread and dried lemon peel.
Visits without glamour, but with soul
On a visit to the winery, it is common to meet the brothers Ernest and Ricard Martínez, who are still at the helm of the project after the death of their father. There is no fancy tasting room or polished wine tourism routes. They say that each bottle disgorged is like a bottled message that changes slightly depending on the day, the temperature and the mood of the disgorger. A profoundly artisanal, almost poetic idea that explains the fascination of sommeliers from all over the world.
Long ageing that gives wines food for thought
Long ageing on the lees is another of the keys to the Rimarts style: here there is no urgency to release the wine on the market. Their Cava wines are aged for a minimum of 24 months, and some are aged for more than 80 months. This prolonged maturation provides an umami profile, of toasted nuts, sourdough and dried quince jelly, which completely distances them from the immediate fruity profile to which the average cava consumer has become accustomed.
Local by origin, global by choice
The paradox of Rimarts is that, being profoundly local, it is one of the most international houses in the Penedès. Its bottles travel more to Scandinavia, Japan and Canada than to the supermarkets of Barcelona. This is no coincidence: these are wines that demand time, attention and a certain culture of slow drinking.
In a world where Cava suffers from its own massive success, Rimarts represents another way of understanding bubbles : as a wine of ageing, of thought, of authenticity. And perhaps that is why its bottles not only age well in the cellar, but also gain depth in the memory.