Bertha Pinot Noir Reserva Brut Rosat

Bertha Pinot Noir Reserva Brut Rosat
4.75/5.00 from 709 reviews from our customers
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Bertha Pinot Noir Reserva Brut Rosat
Cava Gran Reserva. 24 months in bottle.
  • Winery: Bertha
  • D.O.: Cava
  • Variety: Pinot Noir
  • Volume: 75 cl.

Available vintages of Bertha Pinot Noir Reserva Brut Rosat

  • Bertha S.XXI Rosé 2009
    6x
    22,80 €/u
    24,05 IVA inc.

    Buy
    • Decántalo 89
    • 50 Cavas 97
  • Bertha S.XXI Rosé 2009
    • Decántalo: 89
    • 50 Cavas: 97
    24,05 IVA inc.
    6x
    22,80 €/u
    Units
    Buy

Characteristics of Bertha Pinot Noir Reserva Brut Rosat

This rosé cava by Cavas Bertha is made 100% with Pinot Noir grapes. The grape skins are gently macerated to extract its pretty salmon colour. It ages in the winery's cellar for 15-24 months.
Alcohol: 12.0%
Serve at 8ºC
Pairing
Can be served with any dish, Smoked dishes, Smoked salmon, Foie mi-cuit, Pâté, Goat cheese, Complex salads, Alone, Eggs, Sushi, Steak tartare, Aperitif

Tasting notes Bertha Pinot Noir Reserva Brut Rosat

Sight Intense salmon colour, clean and bright. Abundant fine bubbles. Nose Clean, fragrant and very enjoyable nose with nuances of forest fruits, raspberries and strawberries, rose petals, pastries and dried fruit. Taste Tasty on the palate, with creamy, very well-integrated fizziness and a dry and slightly bitter finish adding lots of personality. This rosé cava is smooth, refreshing, fruity and very enjoyable.

Ratings

  • Decántalo 89
  • 50 Cavas 97

Ratings for the vintages from the D.O. Cava

2013 Excellent
2012 Very good
2011 Very good
2009 Very good
2008 Excellent
2007 Excellent
2006 Excellent
2005 Very good
2004 Good
2003 Bona
2002 Molt bona
2001 Very good
2000 Excellent
1999 Very good
1998 Very good
1997 Good
1996 Very good
1995 Bona

Reviews

D.O. Cava

Winery Bertha

Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.

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