Technical Details
Producer: Grimau
DO: Cava
Type: Sparkling wine
Vintage: NV
ABV: 11.5%
Grape: Pinot Noir, Garnacha
Tasting notes
Intense, brilliant pink with streaks of ruby. Lots of delicious, subtle notes of red fruit like strawberry and raspberry on the nose. Soft and full-bodied palate, with good balance between fruit flavours and dry acidity.
Drink with
Wonderful on its own, Cava Grimau Brut Rosat also works well with a wide variety of dishes, from fish and seafood to lighter meats like pork, game, or pasta and rice dishes. Best served between 5ºC and 7ºC.
Production process
After careful grape selection, the different musts undergo the first fermentation over a period of 20 days in stainless steel tanks at a temperature of between 16 and 18ºC. Once the first fermentation is complete, the Pinot Noir and Garnacha are blended together and put in the bottle ready for the second fermentation (this secondary bottle-fermentation is the same méthode traditionelle used to make Champagne). The bottles are then aged in the cellar for at least 15 months before release.
About the producer
Bodega Grimau began making Cavas and still wines back in the 1920s on the site of the medieval castle of Pujades, just west of Vilafranca de Penedes in Catalunya. The winery subsequently moved about 15km east to its current site at the Masia Torreblanca in Olerdola. The village, 20 km inland from the Mediterranean, is part of both the Penedes and Cava appellation (though remember Cava is also made in another 7 Spanish regions, including Aragon, Navarra and La Rioja), with the main Cava-producing town, Sant Sadurní d'Anoia just up the road. The 30-hectare Grimau estate is planted with Cabernet Sauvignon, Tempranillo, Merlot, and Chardonnay, as well as the three traditional Cava grape varieties of Xarel-lo, Macabeo and Parellada.