TASTE
Vibrant in colour and aroma, full of raspberry and redcurrant fruit, delicate bubbles and an attractive dry finish.
FOOD PAIRING
Shellfish, Appetizers and snacks, Lean fish, Aperitif, Cured Meat
PRODUCER
The Barbier name is one of the most famous in Penedès, the origin of almost all Cava. Léon Barbier emigrated from the southern Rhône in 1880, bringing much-needed French know-how to these vineyards near Barcelona. Originally forging its reputation on still wines, René Barbier now excels in Cava, with class-leading standards of production at every stage of the process.
VINEYARD
The grapes are grown in the chalk/clay and limestone soils of the Middle Penedès region, thirty-five kilometres south-west of Barcelona. The climate and the altitudes of 350-600 metres above sea level mean that the evolution of the grapes is slow and constant, producing just enough alcohol, but more importantly, retaining a good level of acidity so vital for the production of high-quality sparkling wine.
WINERY
The rosé colour was achieved through a brief period of skin contact, after which the juice underwent a temperature-controlled fermentation in stainless steel, and then a blend made of the three varieties. The wine was bottled with its liqueur de tirage to set off the secondary fermentation, and then remained on its lees for 12-18 months before the sediment was disgorged.