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This a rosé Cava of great finesse, with a delicate mousse and a lovely balance between elegant fruit and chalky minerality, perfect for tapas like cured meats and fish, olives, and cheeses.
All Suriol Cavas are brut nature and vintage dated, and raised on the lees in bottle until order, with the disgorgement date noted on the back label. Fruit for Cava Brut Nature Rosat comes from two vineyards planted in 2008: “Mataró” for Monastrell, and “Els Lladoners” for Garnacha, typically in equal measure. This delicious rosé Cava is fermented with native yeasts in steel vat with 6 hours of skin contact, raised in underground concrete tanks over the winter for natural malolactic fermentation, then bottle aged for a minimum of 15 months, although 25-40 months is typically where they find the fruity and yeasty/toasty flavors are in perfect balance.
