Roger Goulart
Availability:32 In Stock
Since its earliest days, Roger Goulart has been committed to the production of long-aged cavas. Well above the minimum ageing requirements identified by the Designation of Origin Cava, our way of tackling cava production allows us to go beyond this.
Grape Varietals: 40% Xarel-lo'
30% Macabeo
30% Parellada.
18 months aging in cellars, bottling in March 2017.
Grapes are refrigerated before pressing (to avoid loss of aromas). Press juice yield of 50%. Fermentation of musts at 16-18 degrees Celsius with selected yeast. After the bottling, the second fermentation and aging take place in cellars located 30 meters downstairs, at a constant room temperature of 14 degrees Celsius year round.
TASTING NOTES:
Beautiful light yellow color with slight greenish reflections, and fine bubbles. Aromas of white fruits and fresh citrus, with clear varietal nuances and light pastry notes. The palate is fresh with a sweetness touch that ls long an persistant.
My goal in starting a wine collective is to hand pick a unique, fun variety of wines from all over the world. To entice people to step out of the norm and be open to experiencing varietals and bottles that you may never have heard of, never knowing what you were missing! For you to awaken your palate to the bounty and abundance of unique, stunning, sexy wines from all across the globe. I hope wine tasting becomes a passion for you as it is for me! Prepare to be awed!
1309 Ponderosa, Suite 116
Sandpoint, ID 83864
208-217-8321
