Pioneer in the production of sparkling wines in Spain according to the traditional method Roger Goulart has been synonymous with the authentic taste of cava since 1882.

Roger Goulart was founded in 1882 in Sant Esteve Sesrovires, Alto Penedès. Our farmhouse, Can Goulart, dates back to the early 18th century.

Roger Goulart was founded at the end of the 19th century when the Canals family, inspired by wineries in the Champagne region, decided to build a unique facility dedicated exclusively to the production of natural sparkling wines according to the traditional method. It was an ambitious project aimed at producing top quality sparkling wines. The result is a majestic Modernist-style winery built by Ignaci Mas i Morell (a contemporary of Antonio Gaudi,) at the beginning of the 20th century, under which an impressive set of underground galleries 30 metres deep and more than a kilometre long were excavated. These galleries have the unique temperature and humidity conditions needed for the production of highly expressive sparkling wines.  

Today, after 140 years of experience, Roger Goulart continues producing top-of-the-range cavas exclusively in these same underground galleries. 

1000Meters of underground cellars
36Minimum aging months
Roger Goulart is known for the production of reserva and gran reserva sparkling wines that benefit from long ageing, leading to more contact between yeast and wine. This is something common to all the world's great sparkling wines.



At Roger Goulart we produce the initial wines for our cavas from vineyards in the Penedès, and more specifically from those in the mid inland area of the Penedès where the plots are located at altitudes of between 350 and 700 metres above sea level. Here, the influence of the Mediterranean breeze is less pronounced, with a greater contrast in temperature between day and night, a factor that makes the harvest somewhat later than in the central and maritime areas and where yields are considerably lower due to the fact that the land has less moisture retention capacity. The varieties we work with are basically the traditional Macabeo, Xarel-lo and Parellada for our whites and Garnacha for the rosés, with the occasional use of Chardonnay and Pinot Noir for some special blends.