Roger Goulart Brut Rose 2019

Type: Sparkling
Country: Spain
Region: Penedes
Grape Variety: Garnacha, Monastrell, Pinot Noir

Climate: Mediterranean-like, with hot summers, mild winters, and moderate rainfall usually in the spring and autumn
Terroir: Vineyards located at altitudes of between 350 and 700 metres above sea level
Winemaking: Before pressing, the grapes undergo a skin-contact maceration at a low temperature. The pressing is gentle, obtaining only a 50% yield. After racking, the must ferments at a controlled temperature of 16-18°C, with selected yeasts. After fermentation, the coupages are carried out in order to perform the tirages. After the second fermentation and a minimum ageing of 9 months, when the disgorging is performed, the expedition liqueur is added, leaving the sugar level at approximately 8 grams/litre

Color: Pink with medium intensity with blue hints and very vivid and bright shades
Nose: Powerful aromas of red fruits over a meaty background of gumdrops and red liquorice
Palate: Displays strength, freshness and a light sweet touch on the palate. Lively yet elegant with a highly refreshing acidity, as well as a pronounced red fruit bouquet and a consistent finish


About the Winery:
A pioneer in traditional method sparkling wine production in Spain, Roger Goulart has represented the most authentic taste of cava since 1882.

Roger Goulart is synonymous with high quality, elegance and craftsmanship. Located in Sant Esteve Sesrovires in the Alto Penedés region, the winery combines Ignasi Mas I Morell’s stunning modernist architecture with more than a kilometre of traditional underground cellars: which is where the magic happens.

Roger Goulart’s Cavas are the fruits of a centuries-old tradition. A unique and exclusive producer of sparkling wines made from the local Xarel-lo grape variety, bottle-fermented in cellars 30 metres below ground, similar to the best champagne cellars in the world.

These cave tunnels provide the perfect, consistent, natural conditions for secondary fermentation in bottles: a consistent temperature of 14º – 15 ºC; 85% moisture and complete stillness, essential for letting the character and structure of the Xarel-lo settle prior to tasting.