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Characteristics of Brut Rosé Papet del Mas
Rosé Cava made of a blend of the varieties Trepat, Grenache and Monastrell. The percentage of each variety is fixed according to the characteristics of each vintage. The vineyards are grown in Alt Penedès, within the D.O. Cava.
Brut Rosé Papet del Mas goes through a second fermentation at 14ºC in the bottle for 15 months. To the final cava obtained, 8 grams of expedition liquor are added per litre.
Serve at 7ºC
Ratings for the vintages from the D.O. D.O. Cava
Super safe packaging
We send your order with special packaging to minimalise possible damages.
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.