Robert J. Mur Brut Rosat Tradició

Robert J. Mur Brut Rosat Tradició
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Robert J. Mur Brut Rosat Tradició
Cava.
  • Winery: Robert J. Mur
  • D.O.: Cava
  • Variety: Monastrell, Garnacha Tinta, Pinot Noir, Trepat
  • Volume: 75 cl.

Available vintages of Robert J. Mur Brut Rosat Tradició

  • Robert J. Mur Brut Rosat Tradició
    6x
    7,85 €/u
    8,25 IVA inc.

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  • Robert J. Mur Brut Rosat Tradició
    8,25 IVA inc.
    6x
    7,85 €/u
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Characteristics of Robert J. Mur Brut Rosat Tradició

Robert J. Mur Brut Rosat Tradició is a cava made of Trepat (20%), Monastrell (40%), Grenache (30%) and Pinot Noir (10%) grapes. This wine is produced following the traditional "champenoise" method, a traditional method of sparkling wine production of the region of Champagne, which is characterised by going through a second fermentation in the bottle. This wine has been aged for 12 to 20 months in the cellar.
Alcohol: 1.0%

Tasting notes Robert J. Mur Brut Rosat Tradició

Sight Strawberry colour with subtle salmon reflections. Nose Intense aromas of fruits of the forest, with notes of the ageing. Taste In the mouth, it is a fresh and acid wine. Little by little, it gives way to stronger sensations that come from its ageing.

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 Robert J. Mur

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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