Gran Caus Brut Nature Rosat

Gran Caus Brut Nature Rosat
4.75/5.00 from 710 reviews from our customers
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Gran Caus Brut Nature Rosat
Cava Gran Reserva. 30 months in bottle.

Characteristics of Gran Caus Brut Nature Rosat

A Rosé Brut Nature Cava made from Pinot Noir vines planted in Pedro Pablo's own vineyards, of clay and limestone soils. All the grapes are harvested by hand. After maceration for 15 hours, spontaneous fermentation is conducted at 15º for 38 days. The second fermentation takes place at a controlled temperature for 45 days. 3-year ageing in bottle.
Limited production: 6,666 bottles.
Alcohol: 12.0%
Serve at 8ºC
Pairing
Nut-based desserts, Roasts, Can be served with any dish, Aperitif

Tasting notes Gran Caus Brut Nature Rosat

Sight This rosé cava has a colour between cherry pink and onion skin. Fine bubbles. Nose Intense red fruit with light notes of citrus. Floral and anise touches. Taste Very good attack. Sweet, balanced and elegant cava. Medium-bodied, carbonic and creamy. The notes of red fruit mixed with floral aromas return in the palate. Fresh and long. A pleasure of a cava!
Sight This rosé cava has a colour between cherry pink and onion skin. Fine bubbles. Nose Intense red fruit with light notes of citrus. Floral and anise touches. Taste Very good attack. Sweet, balanced and elegant cava. Medium-bodied, carbonic and creamy. The notes of red fruit mixed with floral aromas return in the palate. Fresh and long. A pleasure of a cava!

Ratings

  • Decántalo 87
  • Peñin 85
  • Decántalo 88
  • Peñin 85

Prizes

Guía de Vinos de Catalunya-Cata a ciegas 8,95 p.

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 Can Ràfols dels Caus

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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