A dry cava with notes of strawberry, raspberry and blackberry. This organic rosé cava has a beautiful light pink color that will surprise you from the first sip.
This organic rosé cava has aged an average of 12 months according to the traditional method in our Barcelona cellars. For our Brut Pink we used the exquisite Pinot Noir grape together with a blend of Xarel-lo and Macabeo. The Pinot Noir comes from the region. Nights are cooler there and that makes it the perfect habitat for our Pinot Noir . You will taste the refined flavor immediately. During harvesting, most of our grapes are hand-picked and selected to ensure their optimal quality before pressing. The design is inspired on the typical Barcelona street flower tile called ‘Rosa de Barcelona’.
Tasting Notes
In Appearance: It has a pale strawberry color with violet notes and fine, long lasting bubbles
On the Nose: Wild fruits stand out with notes of strawberry, blackberry and a citrus base
On the Palette: Harmonious and appetizing in the mouth with great balance and intense fruity aromas
Serving Temperature
6°-8°C
Highlights
Mediterranean breeze, Hand-Picked, Apéro & Food, Barcelona design, Organic and Vegan, Keep it cool.
Apéro & Food. Perfect as an Apéro & Food. Perfect as an aperitif with some fine tapas. Pair it with salads, sushi, seafood or even desserts.
Weight
1,8143 kg
Certification
Organic, Vegan
Color
Rosé
Label
¡HOLA! DESDE BARCELONA
Size
Box with 6 Bottles
Type of
Cava
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Origin
Country
Spain
Province
Catalonia
Classification
D.O. - Denominación de origin
D.O.
Cava
Wine house
BODEGAS & VINEDOS HOLA
Production
Grape varieties
25% Xarel.lo, 50% Macabeo, 25% Pinot Noir
Vinayard age
10 - 20 years
Viticulture
Cane pruning
Harvest-method
Mostly manual and mechanical pruning. Meticulous selection of the grapes. Macabeo: 1st week of September. Xarel·lo: 2nd and 3rd weeks of September. Parellada: 1st week of October.
Vinification method
The vinification is done following the traditional methods, betting on a vinification of minimum intervention, to ensure the maximum expressiveness of the grape. Static racking, low aggressive filtrations and fermentations at low temperatures are key in our processes. Sugar, grape and yeast is added to start a second fermentation, called “liqueur de tirage” inside the bottles. We employ a strain of yeast which increases mannoprotein content in the cava in order to achieve a velvety and creamy mouth feel.
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