Founded in 1882, Roger Goulart is a masía located in the tiny municipality of Sant Esteve Sesrovires, in Barcelona. Throughout its more than 135-year history, Roger Goulart has earned a reputation for the production of remarkable, traditional method Cavas made primarily from the indigenous Xarel-lo grape.
Housed in a stately Art Nouveau building, the winery’s stone walls date back to the 18th century and are instrumental to the production of Goulart’s exceptional Cavas. Fermentations takes place in a series of underground cellars, 100 feet below sea level, similar to the caves of the world’s best Champagne houses. These underground cellars connected by a series of tunnels, provide the ideal conditions for fermentation and bottle aging of sparkling wine. Ever the pioneer, Roger Goulart was one of the first wineries in Spain implement extended bottle aging under these conditions, and today remains committed to producing sparkling wine of notable quality and excellence.
A blend of 50% Macabeo, 35% Xarel-lo and 15% Parellada. The grapes were refrigerated before pressing (to avoid loss of aromas) and elaborated separately. Fermented with select yeasts. The assembled wine was aged for 15 months after tirage and saw a dosage of 8g/L.
Pale yellow color. Persistent bead of fine bubbles. Fruity aromas white fruit, citrus and light yeasty note. The palate is lively and fresh with great texture, flavors of peach, apricot and yellow apple. Elegant and balanced with a long, persistent finish.