The colour in the elaboration of our Bohigas Rosado (Rosé) cava is obtained by slight low temperature maceration of grapes of the Trepat and Pinot Noir varieties. The second fermentation in the bottle is carried out in our underground cellars which maintain a natural temperature of about 16ºC all year round. In the cellars, completely isolated from light and sound, the yeast slowly and constantly does its work at this low temperature, integrating all the components inherent to fermentation and ageing with yeast into the wine. Our Bohigas Rosado cava is cellared for at least 12 months. The bottles are then clarified and disgorged to extract the yeast, adding the shipping dosage prepared in this case with 6 g/l of sugar.
Pale pink with red and mauve highlights. The fruity aromas combine with each other and lose themselves among the floral nuances. A subtle mixture of strawberry jam and garden roses, combined with creamy notes from the fine lees. Full, fruity and powerful on the palate, with a good acid base that provides freshness to the pleasant notes of confectionery and lengthens the perception. Finish where red berries and spicy notes (sandalwood) offer a clean, gourmand touch.