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Cava
Roger Goulart Brut Nature Reserva
75cl bottle - 2020
Roger Goulart Brut Nature Reserva is an organic cava made mainly with Xarel-lo from sustainable vineyards in the basin of the Anoia and Foix rivers. After an early harvest and gentle pressing, the second fermentation and aging takes place at a depth of 30 meters. It has a pale yellow color, with aromas of white and citrus fruits, notes of toast and pastry, and a lively, well-integrated acidity.
Peñín Guide
90 Puntos
Gourmet Guide
92 Puntos
Production Zone
Cava
Type of wine
Sparkling
Winery
Roger Goulart
Aging
Reserva
Format
75cl
Grape variety used
Xarel-lo, Chardonnay, Macabeo and Parellada
Alcohol content
12
Characteristics of the vineyard
Roger Goulart the winery locates the production of grapes for its cavas in the historic Cava area, south of Barcelona, in the so-called basin of the Anoia and Foix rivers. This area is delimited by the Sierra Litoral mountain range that touches the Mediterranean, the Sierra Prelitoral de Mediona-Pontons and the Montserrat massif, orographic elements that give the enclave a special microclimate suitable for the production of the best grapes for the production of Cava. The vineyards are located on different types of land at medium-high altitudes, between 300 and 700 meters above sea level, with yields of between 6,000 and 10,000 Kg/Ha, depending on the varieties and characteristics of the land. We have always worked the vineyard with sustainable practices that respect the environment, and in recent years we have been promoting its conversion to organic.
Winemaking characteristics
Xarel-lo is the soul of this blend, a traditional Penedès variety that provides medium-high alcohol content wines, structured and with high acidity that makes them suitable for long aging.
The different varieties are harvested separately at the optimum moment of ripening, and always in the early hours of the morning to take advantage of the coolness of the night, which guarantees good conservation of aromas and avoids undesired oxidation. The grapes are cooled at the winery reception to preserve their varietal characteristics, and then, after a gentle pneumatic pressing and obtaining the must, they undergo a clarification process by static sedimentation followed by fermentation at controlled temperature for about 10 days. The wines obtained are blended in the appropriate proportion to obtain the final base wine, which will be bottled for the second fermentation and subsequent aging in cellars located at a depth of 30 meters and at a temperature of 14ºC throughout the year.
Tasting notes
Pale yellow cava, clean, bright, with a good release of fine bubbles and slight crown formation on the surface. On the nose, very fresh sensations with a predominance of white and citrus fruits, a floral touch, on a background of aging on yeast with hints of toast and pastries. The palate is dry, with a lively acidity, very pleasant and well-integrated carbon dioxide in the whole. The finish is quite persistent and fresh, with persistent fruity and lightly toasted notes. We recommend serving at a temperature between 6ºC and 8ºC and the use of ice cube trays to maintain the temperature during service.
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