Why it matters
The producer
The family traces Rimarts’s continuing working philosophy to 1987 and names Ricard Martínez de Simón, the family father, as the origin of the house name. Its central choice is time on the lees: Cava stays in bottle after its second fermentation, so yeast contact can bring toast, biscuit and breadth alongside the bubbles. Rimarts carries that approach from Reserva through Gran Reserva and into its longest-aged Chardonnay.
Rimarts links its family continuity to 1987, with a stated commitment to handcrafted production, natural processes and long ageing. Rather than presenting the house through a single vineyard or a single grape, the wines show the decision in measured stages. A traditional three-grape Brut Nature spends at least 24 months ageing; Gran Reserva 40 adds Chardonnay and remains for at least 40 months; Reserva Especial Chardonnay reaches at least 50 months. The named Ricard Martinez de Simon bottle extends the same patience to 150 months.
Place and vineyards
Where the wines begin
Rimarts is based at Avenida Cal Mir 44 in Sant Sadurní d'Anoia, a town registered within D.O. Cava. The appellation provides the frame for the label; Rimarts’s own range then shows its preferred expression inside it, using the traditional Xarel·lo, Macabeu and Parellada blend alongside Chardonnay. The result is not one fixed style, but a progression from dry, structured blended Cava toward more developed Chardonnay-led bottles.
The useful physical detail lies in the cellar rather than a claimed vineyard map: bottle ageing runs from a minimum of 24 months in Brut Nature Reserva 24 to 150 months in Ricard Martinez de Simon. Those intervals help explain why the range moves from ripe fruit and small bubbles toward yeast, toasted nuts and deeper weight.
In the cellar
Vineyards and cellar
Organic production is listed by the D.O. Cava registry, and Rimarts describes its work as handcrafted. The verified cellar choices are especially clear in the finished wines: low residual sugar—below 2 g/l—in Brut Nature Reserva 24, Reserva Especial Chardonnay and Ricard Martinez de Simon leaves the palate dry rather than sweet. Longer lees ageing supplies toast and yeast character, while manual disgorgement is specified for Ricard Martinez de Simon, the Chardonnay held for 150 months.
Wines to know
The range in view
Brut Nature Reserva 24 is the traditional foundation: Xarel·lo, Macabeu and Parellada, aged for at least 24 months and finished below 2 g/l residual sugar. Rimarts describes ripe fruit, toasted grassy notes, small persistent bubbles, firm structure and a long finish. It is the most direct view of the house’s dry, blend-led style.
Gran Reserva 40 adds Chardonnay to Xarel·lo, Macabeu and Parellada and stays in bottle for at least 40 months. Its stated profile moves toward bright gold colour, fine persistent mousse, ripened fruit, toasted nuts and yeast. In the 2013 vintage, Decanter found concentrated, toasty and biscuity flavours, with slight bitterness at the finish; that assessment belongs to that vintage rather than every release.
A useful way in
A bottle to begin with
Start with Brut Nature Reserva 24. It brings together the traditional Cava grapes—Xarel·lo, Macabeu and Parellada—with at least 24 months of bottle ageing and less than 2 g/l residual sugar. Expect ripe fruit, a small persistent mousse, toasted grassy notes, firm structure and a dry finish. It shows Rimarts’s core combination clearly: a traditional blend, extended lees ageing and little sweetness to soften the wine’s acidity or savoury grip.