Winery Roger GoulartCava Brut Rosé
Sparkling wine
This wine is a blend of 2 varietals which are the Mourvèdre and the Pinot noir.
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Cava Brut Rosé from the Winery Roger Goulart
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut Rosé of Winery Roger Goulart in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Brut Rosé of Winery Roger Goulart in the region of Cava often reveals types of flavors of cherry, citrus or minerality and sometimes also flavors of red fruit, strawberries or raspberry.
Food and wine pairings with Cava Brut Rosé
Pairings that work perfectly with Cava Brut Rosé
Original food and wine pairings with Cava Brut Rosé
The Cava Brut Rosé of Winery Roger Goulart matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of lamb curry indian style, pretzel and ode mauricette! or fish paella.
Details and technical informations about Winery Roger Goulart's Cava Brut Rosé.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Cava Brut Rosé from Winery Roger Goulart are 2005, 2008, 2015, 2014 and 2016.
Informations about the Winery Roger Goulart
The Winery Roger Goulart is one of of the world's greatest estates. It offers 27 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.
The word of the wine: Mansois
See servadou iron.
