Mas Macía - Cava Rosat Brut

Mas Macià is a historic Cava-producing estate owned by the renowned Bohigas family. The 300-hectare property is located in the town of Òdena in the Anoia River valley, about 45 minutes west of Barcelona. The Bohigases have a deeply-rooted winemaking history that traces back to the 13^th century. Today, the estate is owned and managed by Jordi Casanovas Bohigas and his daughter Maria who crafts Mas Macià’s captivating Cavas. The father-daughter duo ecologically farms (with organic practices) 110 hectares of vineyards planted to Catalonia’s historic and indigenous varietals of Xarel-lo, Macabeo and Parallada for whites and Trepat for red. Their eco-conscious farming emphasizes low yields and meticulous vineyard management ensuring healthy, expressive fruit, while their limestone-rich soils lend freshness, tension and mineral precision to their wines. Mas Macià’s Cavas showcase their revered terroir and varietal character while exhibiting a tremendous balance of vibrance and richness with refined mousse, astounding purity and elegance.

Mas Macía’s Cava Rosat Brut — composed of 90% Trepat and 10% Pinot Noir — pours a delicate pale pink with subtle mauve highlights. An abundant stream of mid-sized bubbles rises swiftly in the glass, forming a striking and elegant crown. The nose is generous and expressive, led by aromas of wild berries — raspberry and blackberry — layered with notes of dried flowers and a light toastiness from the fine lees. On the palate, the wine is lush, fruity and concentrated, displaying both power and precision. Vibrant acidity delivers freshness and lift, carrying the ripe red fruit flavors. The creamy mousse is persistent, yet refined, enhancing the wine’s depth and length. The long finish is crisp and clean, highlighted by lingering red berry flavor accented with a hint of spice. Delicious on its own, though you can enjoy this sparkler with a plate of cured meats, roasted beet and goat cheese salad or sesame-crusted tuna.