Roger Goulart "Brut Nature Reserva" Catalonia, Spain 2018

FROM BODEGAS CUNE:

THE WINE: 40% xare-lo, 30% macabeo, 30% parellada. The grapes are vinified separately. Grapes are refrigerated before pressing (to avoid loss of aromas). Press juice yield of 50%. Static dewed at low temperature. Fermentation of musts at 16-18ºC with selected yeast. Base wine with an important acid component and low pH appropriate for the long aging. After the bottling, the second fermentation and aging take place in our cellars located at 30 meters downstairs, at a constant room – temperature of 14º C all year round.

THE PRODUCER: Roger Goulart is synonymous with high quality, elegance and craftsmanship. Located in Sant Esteve Sesrovires in the Alto Penedés region, the winery combines Ignasi Mas i Morell’s stunning modernist architecture with more than a kilometre of traditional underground cellars: which is where the magic happens. Roger Goulart’s cavas are the fruits of a centuries-old tradition. A unique and exclusive producer of sparkling wines made from the local Xarel-lo grape variety, bottle-fermented in cellars 30 metres below ground, similar to the best champagne cellars in the world. These cave tunnels provide the perfect, consistent, natural conditions for secondary fermentation in bottles: a consistent temperature of 14º – 15 ºC; 85% moisture and complete stillness, essential for letting the character and structure of the Xarel-lo settle prior to tasting.