Winery BrugarolVI Rosat

Pink wine of Catalogne of Spain

3.5

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The VI Rosat of Winery Brugarol is a pink wine from the region of Catalogne.
This wine generally goes well with

Details and technical informations about Winery Brugarol's VI Rosat.

Winery

Winery Brugarol

Grape varieties

Region/Great wine region

Catalogne

Country

Spain

Style of wine

Pink

Allergens

Contains sulfites

Discover the grape variety: Sauvignonasse

Dry, structured, aromatic whites with a pale golden hue, a broad palate and preserved acidity, featuring fresh almond, pear, apple, citrus, white flowers, cut herbs and mineral notes. Fine ageing potential. Star of Friuli Colli Orientali DOC and Collio DOC as Friulano (emblem of Friuli). Also grown in Chile (Sauvignon Vert) and Slovenia. Native south-west variety, long confused with sauvignon blanc.

Last vintages of this wine

VI Rosat - 0

In the top 100 of of Catalogne wines

Average rating: 3.5

The best vintages of VI Rosat from Winery Brugarol are 0

Informations about the Winery Brugarol

The winery offers 10 different wines.

Its wines get an average rating of 3.8.

It is in the top 10 of the best estates in the region

It is located in Catalogne

The Winery Brugarol is one of of the world's greatest estates. It offers 10 wines for sale in the of Catalogne to come and discover on site or to buy online.

In the top 45000 of of Spain wines

In the top 350 of of Catalogne wines

In the top 35000 of pink wines

In the top 750000 wines of the world

The wine region of Catalogne

Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.

The word of the wine: Cryo-extraction

This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.