Yellow pale with golden highlights. Aroma of high intensity, ripe white fruit such us apple and peach. Aniseed notes, fennel. Reminiscences of patisserie, yeast and dry flowers notes. Dried nuts. We experience the work of more than four years of aging on the lees. On the palate, it is wide on entry, full and creamy on the palate. The dry white flowers and fruit aromas come back on the palate. Its good acidity provides a refreshing and lasting finish.
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 2018 season in central Penedés began with a lot of rain during autumn 2017 after a year of extreme drought. A mild winter preceded a spring that was complicated by the appearance of some mildew that affected the most exposed vineyards. During the ripening of the grapes, the relevant quality controls were carried out, focused mainly on pursuing the health of the grapes, which was achieved. Selection of grapes was made plot by plot and ensuring the quality of the harvest. Both the harvest and the winemaking took place slowly according to the maturation of different plots without any problems. Considering all the circumstances described, the harvest and selection of Roger Goulart wines for the 2018 vintage were excellent and we predict high quality cavas that are suitable for ageing.
As it is a long-aged cava, the predominant varietal composition is Xarel†lo and Chardonnay, two structured varieties, with a high alcohol and high acidity contents. Harvest is carried out at dawn, to take advantage of the freshness of the summer nights and avoid oxidation of the grapes. Grapes are refrigerated at a low temperature to prevent the extraction of herbaceous flavors and to preserve the varietal characteristics. Very low pneumatic press juice yields of less than 50%. Static dewed at low temperature. Fermentation of the musts with selected yeast. Once the fermentation is finished and after several stages of racking, the blend of the different varieties is made to obtain the final base wine. After bottling, the second fermentation and aging take place in our century old underground cellars located at 30 meters below surface, with a constant temperature of 14‰C all year round, giving the result of this fine cava.
- Grilled and Roasted White Meats