# Cava Rovellats Gran Reserva Brut Nature (2016)

- **Producer:** Rovellats
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Macabeo, Xarel·lo, Parellada
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 11.5%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 5–7 °C
- **Aromas & flavours:** apple, lemon, grapefruit, pear, pastry, brioche, biscuit, bread dough, hazelnut, honey, dried apricot, almond

## About this wine

Cava Rovellats Gran Reserva Brut Nature 2016 is a sparkling wine from Catalonia, Spain, produced by the Rovellats family. The winery, managed by the third generation, emphasizes quality, sustainability, and respect for the land, using only grapes from their own certified organic vineyards. The wine is made from a blend of traditional Cava varietals: Macabeo, Xarel·lo, and Parellada. A distinctive feature of Rovellats is its historic cellar, housed within a 15th-century farmhouse featuring a unique underground structure. The Gran Reserva Brut Nature designation signifies extended aging, contributing to the wine's complexity.

## Interesting facts

- The Rovellats family's cellar is located in a 15th-century farmhouse with a unique underground structure.
- This Cava is Brut Nature, meaning it has virtually no added sugar.
- Rovellats exclusively uses grapes from their own certified organic vineyards.
- The wine underwent a minimum of 60 months aging on its lees.

## Food pairing

The wine's Brut Nature dryness and vibrant acidity cut through the richness of fatty fish and pork, while its complexity can stand up to richer dishes. The subtle nutty notes developed through extended aging complement aged cheeses and pâtés.

## Wine making process

Cava Rovellats Gran Reserva Brut Nature is produced using the traditional method, where the second fermentation takes place in the bottle. The grapes are hand-harvested from Rovellats' own certified organic vineyards. Following primary fermentation, the wine undergoes an extended aging period of at least 60 months on its lees. This prolonged contact with the yeast contributes to the development of complexity, fine bubbles, and a smooth texture. The wine is then disgorged and bottled with a Brut Nature dosage, indicating minimal to no added sugar.