Vilarnau Rosado "Gaudi", DO Cava, PenedesVilarnau
Trepat and Pinot Noir grapes give this delicious pink fizz a bright redcurrant colour, and vibrant ripe strawberry and raspberry fruit characters. Aged for 18 months prior to disgorgement, it is soft and juicy in character with refreshing balanced acidity – the perfect aperitif.
The Pinot Noir vineyard on our estate was planted in 1991 and was one of the first in Penedés to grow the variety. This means we can offer fruit from vines that have reached an optimum state of balance for producing high quality grapes, as vine balance is best in terms of productivity when the plant is between 10 and 20 years old.
The Trepat grapes come from vines located in the area of Conca de Barberä. Its bunches are large and compact, as indeed are its berries, which are ideal for making rosé wines.
The buds burst early but ripen late, so the variety tends to be harvested between the end of September and early October. Together with the Parellada it is one of the last varieties to be brought in to the winery.
The red Trepat and Pinot Noir grapes macerate at 80C for 18 hours in contact with the skins so as to extract the maximum colour and aromas. In these varieties the precursors of the aromas are found primarily in the skin.
By chilling the grapes we manage to protect the precursors which later (during fermentation and in the finished wine) will turn into the primary aromas that are characteristic of this wine: florals (violets, roses) and ripe red fruit (wild strawberries and blueberries).
After maceration the must, which is already pink coloured, is crushed. This must is then fermented separately in stainless steel tanks for 30 days at a controlled 140C. The wine is then blended and bottled, with its second fermentation taking place in bottle, in the winery, over about 6 weeks at a constant 150C. The cava is in contact with the "mother" yeast culture for at least 15 months.
This cava is an intense pink colour with great aromatic complexity and we hope that it reflects the Mediterranean character of the area where it is made. With more hours of sunlight the grapes here ripen more fully, thus developing greater colour and aromatic potential.
SERVING AND PAIRING
This is very fresh and fruity cava that should be served at 6 - 8 0C and we therefore recommend serving it as an aperitif or to accompany pasta dishes, pizza, paella