Segura Viudas Cava Brut Rose
Youthful fruity aromas of strawberry, redcurrant and pomegranate lead to a refreshing palate full of cherry fruit and a light acidity. A soft finish on the back of the palate gives a lovely, approachable balance to this Cava.
Blend: 90% Trepat; 10% Grenacha
Critical AcclaimAll Vintages
Strawberry and pink grapefruit perfume the glass of this gorgeous Cava rosado, a blend of 90% Trepat and 10% Garnacha that aged for 12 months. Defined by decisive flavors of cherry pith, grapefruit zest, and grenadine, it possesses a subtle richness thanks to its refined mousse and textural complexity.
Over the years, Segura Viudas has earned a reputation as one of the top producers of Cava. The winery has been noted for its high production standards, its labor-intensive approach to winemaking, and its penchant for releasing some of Europe's ?nest artisan sparkling wines. The estate that houses Segura Viudas dates back to the 11th century. Segura Viudas became a winery and began producing and selling wines in 1959. Over the years, we have strived to combine the latest winemaking technology with our penchant and passion to craft the highest quality artisan Cavas that are enjoyed across the globe.
From our dedication to biodiversity comes commitment to sustainability across our winery and vineyards. We value the diverse relationships between the forest areas of our Heredad and vineyards that directly influence our winery and wines. To protect our rich ecological diversity, we have incorporated sustainable practices across our estate and winery. The wood from winter pruning is used to generate biomass with energy value that equals the annual consumption of heating oil used across our estate. We have also developed strategies to combat various elements, planted legumes and other vegetables to create a flora that controls the growth of the vines for more balanced production.
What is Cava?
Spain adopted the word, cava, which technically means ‘cellar’ in Catalan, to describe their sparkling wines made using the traditional method. While this style was first created outside of Spain in the 1600s, its birthplace inside of Spain came in 1872 when Jose Raventós of Codorníu first produced traditional method sparkling wine in the town of San Sadurní d’Anoia. Uniquely, the Cava denomination isn’t restricted to one geographical area but rather, it spans eight total wine regions. However, about 90% of Spain’s total production of Cava, Spanish sparkling wine happens within Catalonia, and about 75% is produced within the borders of San Sadurní d’Anoia, inside the smaller Catalan region of Penedès. In 2019, Spain registered nearly 38,000 hectares of vineyards for Cava production, compared to just under 34,000 in Champagne.
How is Cava sparkling wine made?
Cava, like many other sparkling wines of the world is made using the traditional method, or "Champagne method," or método tradicional in Spanish, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, a toasted bread or brioche quality and in many cases, the capacity to age.
What are the Cava wine grapes?
The mainstay Cava grape varieties include Macabeo, Parellada, and Xarel-lo. Macabeo, also known as Viura, lends pleasant aromatics to the blend, while Parellada adds acidity and finesse. Xarel-lo is the grape that gives body, earth and greengage characteristics to Cava. Occasionally Chardonnay is used as a blending grape or sole variety in making Cava wine. Governmental inclusion approval was awarded in 1986 but still, Chardonnay makes up only a fraction of total vineyard area. For rosé, in Spanish called rosado, the local Trepat and Garnacha can be used, along with Pinot Noir (first permitted in 1998 for rosado and in 2007 for white Cavas).
Cava Tasting Profile
Since Cava is a sparkling wine produced on the Mediterranean where temperatures are warmer and there is more sunshine compared with Champagne, you can expect that Cava sparkling wine will generally have a gentler acid profile compared with its French counterpart. Furthermore, especially when the indigenous varieties are used, common Cava flavors will include citrus peel, fennel, wildflower, lemon blossom and flint or saline. Most Cava is produced in the Brut style, so dry, with a slightly rounder finish that balances brightness with brioche notes and supple fruit. Brut Nature or Zero Dosage examples are bone dry, whereas Extra-Dry Cava will be slightly sweet and a Demi-Sec Cava will have the highest sweetness level.
One of the best things about pairing Cava wine is you can drink it on its own or with just about any food! But if you want to focus on bringing out Cava's uniquely brilliant bouquet and citrus notes, rich or seafood-centric dishes are perfect food pairings for Cava. Try Cava with butter poached lobster, seafood risotto, puff pastry and caramelized onions or fried chicken.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.