Trepat, with a little Pinot Noir, from Anoia, Catalonia, Spain. Practicing Organic, Woman Winemaker.
Estate owned vineyards located about 45 miles west of Barcelona in the River Anoia valley. The family owns a total of 150 hectares that is particularly suitable for the production of cava. The vines have naturally low yields, slow but complete ripening and the grapes retain high levels of acidity. The rosat cava is based on the traditional red variety Trepat.
VINIFICATION: Soils are composed of Clay and Limestone. Vine density of 3000 vines per hectare and planted on the Royat system. After picking, the juice is macerated for a few hours on the skins. The first fermentation then takes place in stainless steel vats, after which the wine is then bottled along with yeast, and some added sugar. The second fermentation takes place in the bottle in their underground cellar.
AGING: The wine ages beyond the second fermentation for 9-12 months on the lees. Dosage is 6 grams per liter. Brut allows for between 6-12 grams.
TASTING NOTES: Red cherry in color. Notes of Red fruits - Strawberries and Raspberries. Very fresh and persistent, with great minerality, and a long complex finish.