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TASTING NOTES
ELABORATION
Varieties: 40% Xarel-lo, 30% Macabeo and 30% Parellada.
Fermentation at low temperature for more than 10 days.
Second fermentation in the bottle and subsequent ageing for at least 14 months in cellars located at a depth of 30 metres, at a constant temperature of 14ºC throughout the year.
CURIOSITIES
Roger Goulart is a winery specialising in the production of long-aged cavas, which dates back to 1882. This year Magí Canals i Farré excavated the Cava Sant Jordi in the garden of his house, where he would later begin to make cava with the traditional champenoise method.
Roger Goulart makes his cavas with delicacy and exigency. A strict selection of the best grapes from the best production areas, with the optimum levels of acidity to obtain very fresh base wines. These wines, kept in the best conditions, will be essential for the second fermentation and subsequent aging.