Conde de Subirats Brut Rose Cava NV 750ml

Product Info

Terroir & Vineyard
Produced in the Penedès region of Catalonia, Spain, this rosé cava is crafted primarily from the indigenous grape Trepat (≈ 90 %) with a smaller component of Pinot Noir (≈ 10%). The vines are sourced from estate or closely-affiliated vineyards in the area where the climate is Mediterranean with influence from the nearby sea and Penedès hills, helping retain freshness and bright acidity even in warm vintages. The soils tend to be well-drained and suited for sparkling-wine production.

Winemaking
The base wines are harvested early to preserve crisp acidity and bright fruit character. For the Rosé version, the Trepat is gently macerated on skins (or possibly a saignée) to extract colour and flavour, then blended with the Pinot Noir component. 15 months sur-lie ageing before disgorgement. The dosage is modest (≈ 8–10 g/L) allowing the varietal fruit and minerality to shine.

Tasting Notes
Appearance: A bright salmon-pink or pale coral tone, with fine, lively bubbles and a clean rim.

Aromas: Vibrant aromas of red berries — fresh strawberry, raspberry, red cherry — combined with hints of blood orange, dried peel, and delicate floral (rose petals) and mineral touches (wet stone, chalk).

Palate: On the palate the wine offers crisp acidity, a medium body and bright red fruit flavours (raspberry, cherry-plum) underpinned by a subtle mineral thread and a light spicy or peppery edge. The finish is refreshing, with clean berry echo and a touch of saline mineral persistence. Some reviewers note the finish is firm and lively rather than deeply complex.

Structure & Drinkability: Although it’s a fresh and approachable style, the 15-month ageing and fine bubbles give it more texture and length than many entry-level rosé bubblies. Best enjoyed within the next 2-4 years to capture its vibrant fruit and fizz.

Food Pairing & Serving Suggestions

• Serving temperature: Chill to around 8-10 °C (46-50 °F) to showcase the freshness and bubbles.
• Pairings:
• Ideal as an aperitif or with light starters: fresh crab cakes, smoked salmon, sushi with a touch of citrus.
• Grilled prawns or scallops with lemon and herbs.
• Lightly spiced dishes (Thai-style, Peruvian ceviche) where the acidity and bubbles lift the flavours.
• For a vegetarian option: roasted beet & goat-cheese salad, strawberry gazpacho, or herb-goat-cheese flatbread.