The production of long-aged cavas has always been part of Roger Goulart’s philosophy and means we focus on:
Each grape variety is fermented separately when producing the base wine, and it is only once alcoholic fermentation has finished and the wine has clarified naturally that the different wines are blended. This technique ensures a base wine with a more complex and powerful organoleptic profile, as synergies are created between the wines that make up the blend. Blends may differ in each vintage, but they always stick to the aromatic profile our cavas are famed for.
Thanks to our use of the garnacha tinta grape as the main variety for rosés, Roger Goulart’s rosé cavas have always displayed an individual style unique to the winery. This grape variety, with a marked Mediterranean character, provides us with very fruity wines with a delicate bouquet and a beautiful pink colour with bluish undertones and which, thanks to their high acidity, last during the ageing period and can be enjoyed in all their glory when poured into a glass and savoured with friends.
Pedro Muñoz, Technical Director and David Piera, Export Manager lead an excellent team at Roger Goulart with a long history in the production of quality cavas. They are committed to the production of long-aged cavas made possible by careful selection of grapes, meticulous base wine production and ageing in underground cellars.
Pedro Muñoz is Technical Director at Roger Goulart, in charge of even the tiniest technical detail of the winery as well as continuing the philosophy of making great cavas using the traditional method and long ageing. He is an experienced agricultural engineer, and sits on several committees, including (since 1992) the Technical Committee of Cava’s Regulatory Board.