Rovellats Masia S.XV

Rovellats Masia S.XV
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Rovellats Masia S.XV
Cava Gran Reserva. 72 months in bottle.
  • Winery: Rovellats
  • D.O.: Cava
  • Variety: Chardonnay, Xarel·lo, Macabeo, Parellada
  • Volume: 75 cl.

Available vintages of Rovellats Masia S.XV

  • Rovellats Masia S.XV 2005
    Last 1 available!
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    19,60 €/u
    20,60 IVA inc.

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  • Rovellats Masia S.XV 2005
    20,60 IVA inc.
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    19,60 €/u
    Last 1 available!
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Characteristics of Rovellats Masia S.XV

Extraordinary cava made of grapes from vines grown at 500 metres altitude. The blend is made of three local varieties from the region of Penedès, Parellada, Macabeo and Xarel·lo, and the French Chardonnay.
Rovellats Masia s.XV is a completely natural cava, made of free-run juice only and aged for six years in the bottle in the subterranean cellars of the winery Rovellats. This vintage cava is only produced in the best vintages. Production limited to 5,040 bottles only. Numbered bottles.
A luxury at the reach of everybody.
Alcohol: 11.5%
Serve at 7ºC
Pairing
Aperitif, Baked white fish, Alone, Foie gras, Smoked dishes, Poultry

Tasting notes Rovellats Masia S.XV

Sight Soft straw color, with abundant bubble and a rosary end. Nose Clean aromas of long aging, thin and delicate. Taste Smooth and balanced flavor with large and elegant retronasal.

Ratings

  • Decántalo 87

Prizes

Gold Medal, International Wine Guide
Médaille d'Or, Challenge Internacional du Vin

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 Rovellats

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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