The producer
Rimarts is a family Cava house in Sant Sadurní d'Anoia, named for Ricard Martínez de Simón and tracing its working philosophy to 1987. Organic production is listed in the D.O. Cava registry, while the house focuses on handcrafted production and time in bottle: Brut Nature Reserva 24 spends at least 24 months ageing, Gran Reserva 40 at least 40, and its named Chardonnay reaches 150 months.
The range is dry and lees-shaped rather than sweet. Brut Nature Reserva 24 combines Xarel·lo, Macabeu and Parellada with less than 2 g/l residual sugar, bringing ripe fruit, toasted grassy notes, small persistent bubbles and firm structure. Longer-aged Chardonnay wines add finer mousse, toast, yeast and nutty depth.
Known for
Long-aged, low-sugar Cava, from traditional blends to Chardonnay.
Notable facts
- Based in Sant Sadurní d'Anoia and listed as D.O. Cava producer ID 56.
- The D.O. Cava registry lists Rimarts as practicing organic production.
- Brut Nature Reserva 24 blends Xarel·lo, Macabeu and Parellada, ages for at least 24 months and contains less than 2 g/l residual sugar.
- Gran Reserva 40 adds Chardonnay to the traditional blend and ages for at least 40 months.
- Ricard Martinez de Simon is a Chardonnay Cava aged for 150 months, manually disgorged and finished below 2 g/l residual sugar.
From the atlas
Rimarts
At A Glance
Rimarts is a family Cava house in Sant Sadurní d'Anoia, Spain, named for Ricard Martínez de Simón. Its bottles are built around long bottle ageing: the range moves from a dry 24-month traditional blend to Chardonnay wines aged for 50 and 150 months. The D.O. Cava registry records organic production, while the house describes its work as handcrafted.
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.
Place
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.
Soil And Site
The available record confirms organic production but does not establish Rimarts’s soils, slopes, parcel boundaries or vine ages. 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.
Story
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.
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
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.
Reserva Especial Chardonnay removes the traditional grapes entirely. A minimum 50 months of ageing brings very fine bubbles, fresh Chardonnay fruit and pronounced ageing notes, with balanced carbonation and fruit on the finish. Above it sits Ricard Martinez de Simon: Chardonnay, 150 months of ageing, manual disgorgement and less than 2 g/l residual sugar. Uvae and Martínez Brut Nature Rosé also appear in the current range, though the available material does not support fuller technical descriptions.
In The Glass
Across the documented wines, fruit arrives first as ripe or fresh Chardonnay character, then lees ageing brings toast, yeast, nuts and biscuit. The bubbles become smaller and more persistent in the longer-aged wines, changing the texture from a brisk mousse toward a finer, more integrated feel. Dry dosage keeps acidity and savoury notes visible rather than covering them with sweetness.
Brut Nature Reserva 24 is described as firm and long, with toasted grassy notes around ripe fruit. Gran Reserva 40 carries more toast, yeast and nut character after its added time in bottle. Reserva Especial Chardonnay keeps fruit in the picture but pairs it with more developed notes. The finish can be dry, toasty and lingering; the reviewed 2013 Gran Reserva 40 also showed a slight bitter edge after its biscuit-like flavours.
A Bottle To Understand It
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.
Anecdote
Rimarts takes its name from Ricard Martínez de Simón, the father of the family behind the house. The family credits him with the decision to produce Cava through a handcrafted method, and places the continuation of that working philosophy from 1987 onward. His name now appears not only in the house name but on Ricard Martinez de Simon, a Chardonnay Cava aged for 150 months. The bottle is manually disgorged and finished with less than 2 g/l residual sugar, carrying his full name on a label attached to a very long-aged, dry wine.
Final Word
Rimarts is most clearly understood through the clock on its labels: 24 months for a dry traditional blend, 40 months for Gran Reserva with Chardonnay, 50 months for Chardonnay alone, and 150 months for Ricard Martinez de Simon. The bottles turn that elapsed time into mousse, toast, yeast, dry structure and a long finish.
Sources
- https://rimarts.net/en/
- https://www.cava.wine/es/bodegas/rimarts-cava/
- https://www.enterwine.com/en/world-of-wine/wineries/rimarts
- https://www.falstaff.com/en/wineries/rimarts-cava
- https://rimarts.net/en/cava/ricard-martinez-de-simon/
- https://rimarts.net/en/cava/brut-nature-reserva/
- https://rimarts.net/en/cava/gran-reserva/
- https://rimarts.net/en/cava/reserva-especial-chardonnay/
- https://www.decanter.com/wine-reviews/spain/penedes/cava-rimarts-cava-gran-reserva-40-penedes-2013-14878/