L'O de l'Origan Brut Rosat

L'O de l'Origan Brut Rosat
4.77/5.00 from 506 reviews from our customers
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L'O de l'Origan Brut Rosat
Cava. 28 months in bottle.
  • Winery: Uvas Felices
  • D.O.: Cava
  • Variety: Chardonnay, Pinot Noir
  • Volume: 75 cl.

Available vintages of L'O de l'Origan Brut Rosat

  • L'O de l'Origan Brut Rosat
    21,80 IVA inc.

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    • Decántalo 90
    • Parker 93
    • Peñin 88
  • L'O de l'Origan Brut Rosat
    • Decántalo: 90
    • Parker: 93
    • Peñin: 88
    21,80 IVA inc.
    Units
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Characteristics of L'O de l'Origan Brut Rosat

One of the finest rosé cavas that are produced nowadays. With a quite unusual blend and a traditional development during which some wines stay in wooden barrels for some time. This cava stays from 20 to 28 months in underground cellars which date from the early twentieth century and where the silence, the constant natural temperature and darkness do the rest to obtain this great cava. Very limited production: 3,800 bottles.
Alcohol: 12.3%
Serve at 7ºC
Pairing
Roasted turkey, Game birds, Aperitif, Smoked dishes, Roasted red meats, Sweet desserts, Fish rices

Tasting notes L'O de l'Origan Brut Rosat

Sight Not very intense orange colour. Clean and bright. Abundant and fine bubbles. Nose Elegant aromas of red fruits and fresh herbs accompanied by a background of notes provided by the oak: yeast, nuts and a hint of toasted and spices. Taste Fresh and very nice attack. Bitter notes and well integrated acidity. Well integrated carbonics. Good finish with light notes of cream.

Ratings

  • Decántalo 90
  • Parker 93
  • Peñin 88

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 Uvas Felices

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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