The grapes Roger Goulart uses for its cavas come from the historic area of Cava, 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 metres above sea level, with crop 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.
The grapes are refrigerated prior to pressing to prevent loss of aromas. With very low pressing yields we obtain a fine and clear must that is racked prior to fermentation at low temperature for more than 10 days and always with the help of selected yeasts. Bottling date marks the beginning of the second fermentation and subsequent aging in our century old underground cellars located at 30 meters below surface, with a constant temperature of 14ºC all year round.
Yellow pale color with slight greenish reflections, clean and bright, good release of fine bubbles and a slight crown formation on the surface. On the nose, very fresh, with intense notes of fresh fruit (apple, pear, citrus, pineapple) and a background of light notes of yeast and bread. On the palate it is sweet but very balanced with lively acidity that makes it very round and silky. Persistent finish with very fruity and lightly toasted notes.