Rossinyol de Morgas Rosé NV


Only 2 left!

Alcohol: 12%

Grape(s): 100% Trepat

Localization: Cava, Spain

Tasting Notes: Deep pink with tiny bubbles. Cherry and dark berries on the nose, plus a musky note of dried rose. Pliant, slightly bitter red fruit flavors are given a piquant edge by a hint of orange pith and show a dry quality on the back end. Rich but firm Cava with solid finishing grip and good spicy persistence. - Winemaker's Notes

Food pairing: Meat and oily fish

The Domain: Fermi Bohigas is a family-owned winery that has roots dating back to the 13th century. The estate is located in the town of Òdena in the River Anoia valley, about 45 minutes west of Barcelona. The current family and their ancestors have been growing grapes and making wines at this location consecutively since 1290. Their first bottling took place in 1870. They first used the name “Bohigas” on a wine label in 1978. Today, the family’s estate encompasses 300 hectares of which 110 are split between two separate vineyard properties, named “Can Macia” and “Can Batllevell”, both of which have their own cellars. From grape-growing to bottling, all Bohigas wines come from their estates. The vineyards are farmed organically, and the estate is now in official organic conversion. For the cava wines, Bohigas focuses on the historical and indigenous varieties of Xarel-lo, Macabeo and Parellada for whites and Trepat for red. The estate is very famous for its Xarel-lo vines which allow for extended lees aging of the cavas in the bottle during the second fermentation. Given the meticulous care and attention to the Cavas - from vineyard to cellar to bottle, the wines are finished with low dosage levels (8g on the Reserva and 6g on the Rosat). Today’s current owner is Jordi Casanovas Bohigas, who carries on the family tradition of producing high-quality wines from 100% estate-grown grapes. His daughter Maria Casanovas is the winemaker. In 2000, they invested heavily in the modernization of their cellar at Can Macia (the site of their original winery), where they traditionally produce and bottle their cava, as well as a number of still wines.