Alcohol: 11,5%
Grape(s): Pinot Noir, Garnatxa Negra
Localization: Penedes, Spain
Tasting Notes: 60% Grenache and 40% Pinot Noir. With a pale rose color and fine persistent bubbles, the wine smells of fresh, floral, and ripened strawberries and raspberries. The wine is perfectly balanced, delicate, and delicious. Recommended to pair with frivolity, laughter, and just about any food including cheese, appetizers, seafood, dessert, breakfast, lunch, or dinner. Yes, this wine is that fun and flexible.
The Domain: Oriol Rossell is one of the best unsung Cava producers crafting estate-produced wines with organic viticultural practices. Oriol's commitment to quality is highlighted by its certified organic and environmentally friendly practices. All of their sparkling wines are produced in traditional fashion by hand riddling, (an old technique is founded in the famous Champagne region) and allowed additional time on the lees to promote greater complexity and freshness in the wines. Uncover the magic of this little-known beauty in the North East of Spain.
Oriol Rossell Cava Brut Rosé is produced from estate-owned vineyards situated 150 meters above sea level. The soils here are predominantly poor, chalky clay loam with some sandy loam. Organic viticulture, hand harvesting, and manually selected there are no cutting corners at Oriol Rossell their primary focus is to produce quality Estate wines and some of the best sparkling in all of Spain. The wine is manually turned on riddling racks and spends 3 months aging on the lees and another 12 months in the bottle before release.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
