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60% Xarel-lo, 20% Parellada & 20% Macabeo
Founded in 1882, Roger Goulart is in the village of San Esteve. A quintessential Cava producer, Goulart pioneered the traditional method sparkling wine production in Spain. They source their fruit from 50 acres of mostly Xarel.lo, which are harvested at dawn to guarantee freshness. Xarel·lo is a grape of character and structure, which makes it suitable for long aging cavas. Following the practice of the best wineries of Champagne, Roger Goulart caves were excavated 100 feet underground: a mile of tunnels that provide the best conditions all year-round for the second fermentation inside the bottle. During bottle aging, “deplacé” is performed by hand until disgorgement and bottling. Their Gran Reservas are only disgorged under purchase order to provide their bubbles in their best condition.
Artisanal and one-of-a-kind cavas produced in a unique winery, underneath a centenarian Cathedral, architectural jewel of the Modernism style.
Overall: Delicate & Complex
Aromas: Ripe stone fruit and savory complexity.
Mouthfeel: Intense & Velvety
Tasting Notes: Pale yellow with golden highlights. Aroma with good intensity, ripe white fruit such us apple and peach. Aniseed notes, fennel. Reminiscences of patisserie, yeast and dry flowers notes. Dried nuts. We experience the work of more than five years of aging on the lees. On the palate, wide on entry, full and creamy on the palate. Thick and velvet. The dry white flowers and fruit aromas come back on the palate. Its’ good acidity provides a refreshing and lasting finish.
Winemaking Elaborated separated, refrigerated before pressing, press juice yield of 50%. Fermented with selected yeast.
Aging Minimum 72 months in bottle.