Mas Macià Cava Brut Rosat NV

Tasting Notes

Nose

Generous aromas of wild berries and gentle creamy notes. 

Palate

Full, fruity and concentrated on the palate with persistent bubbles and delicate red fruit on the finish.

Production Method

Made predominantly from the indigenous Trepat red variety on the 35 hectares of vineyard at the Can Macia estate, in the Anoia river basin in Odena. Made using the traditional method with secondary fermentation in bottle. The wine is matured for an extended period of 18 months before disgorgement to enhance the complex, fruity aromas.

The Estate

At 450m in altitude, the estate is the second-highest winery in the region and at the very limit of Cava production. Some of their vines are over 50 years old.

Mas Macià’s vineyards are now certified organic and the Bohigas family is planning to produce organic still wines initially before focusing upon organic Cava production.

Specifications