A delicate cava with a pale yellow colouring, light golden tones and an incredible sparkle, as well as interesting, complex and powerful bouquet.
Roger Goulart is located in Sant Esteve Sesrovires, a little village in the Alt Penedès region, where they have 20 hectares of vines. The predominant grape is the local Xarel.lo. The Xarel.lo is indigenous from the Penedès, and it is the main varietal in our blending. It is a grape of character and good structure, which makes it suitable for long ageing. The grapes are harvested at dawn to avoid any oxidation and to guarantee the freshness of the grapes. In the winery, we proceed with strict manual selection of grapes. To produce the base wine, only 50% of the first press is used.
The annual cycle started with a mild but rather dry winter (50-100 litres per square metre less than the average for the previous year). This was followed by warm, dry weather in March and the first half of April. Welcome rain arrived in late April and May and this, combined with the warm temperatures helped the vines develop and blossom.
The wines selected for cava production are chosen with great care and are subject to a minimum ageing period of five years. After 24 months - and once a year after this - the bottles are subject to the déplacé technique, which consists of shaking the bottles in order to homogenise the yeast and obtain a greater extraction in terms of their aromatic and taste potential. The result is a delicate cava with a pale yellow colouring, light golden tones and an incredible sparkle, as well as interesting, complex and powerful bouquets. Roger Goulart's Gran Reservas rest in their underground caves, some 30m underground and they are only disgorged under purchase order. One kilometer of long tunnels which provide all year round the best conditions for the second fermentation inside the bottle, 14 -15 Celsius constant temperature, 85% humidity and total silence. The resulting Cava is only released in their best conditions of ageing and freshness.
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