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De Wine Spot USD 20.00 750ml

Josep Foraster Cava Brut Reserve Rose NV

Winemaker's Notes:

Mas Foraster is one of only two producers making a red wine from Trepat, a grape native to the Conca de Barbera region that is typically reserved for rosé wines and cavas. Using estate fruit only, the family-run Mas Foraster practices integrated farming and occupies 29ha, 14ha of which are dedicated to the production of red grapes, including 3.5ha of 51 -year-old vines of Trepat. Growing grapes for the past 150 years, Mas Foraster started vinifying their own wines in 1998, when Josep Foraster took over the family estate. When he passed away prematurely, his sister Julieta took over, only to pass the baton to her son, Ricard Sebastiá, who currently conducts all orchestration on site. Conca de Barberá is different from other regions in Catalunya, because it’s the one place where there’s a Mediterranean effect. Unlike Priorat, Conca de Barberá is not blocked from the Mediterranean Sea by the Prades mountain range. There are only 1100ha of Trepat planted around the world, and 1000ha are located in Conca de Barberá. Ricard decided not to use his Trepat grapes for a cava or a rosé because the grapes “had enough potential to make a red wine…they had enough character.” Allowing this character to express itself, Ricard uses no pesticides and no chemicals in the vineyard, relying instead on sulfur and copper. As compost, he uses the remaining skins, stems, and pips. ”What comes out of the vineyard goes back into the soil,” says Ricard. Using only indigenous yeasts, they also preserve the vintage bloom every year at Mas Foraster so that it can be frozen for future use in case of a poor vintage.

Region: Spain » Cava

Vintages

  • NV

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Winery: Josep Foraster
Color: Rosé
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Mas Foraster is one of only two producers making a red wine from Trepat, a grape native to the Conca de Barbera region that is typically reserved for rosé wines and cavas. Using estate fruit only, the family-run Mas Foraster practices integrated farming and occupies 29ha, 14ha of which are dedicated to the production of red grapes, including 3.5ha of 51 -year-old vines of Trepat. Growing grapes for the past 150 years, Mas Foraster started vinifying their own wines in 1998, when Josep Foraster took over the family estate. When he passed away prematurely, his sister Julieta took over, only to pass the baton to her son, Ricard Sebastiá, who currently conducts all orchestration on site. Conca de Barberá is different from other regions in Catalunya, because it’s the one place where there’s a Mediterranean effect. Unlike Priorat, Conca de Barberá is not blocked from the Mediterranean Sea by the Prades mountain range. There are only 1100ha of Trepat planted around the world, and 1000ha are located in Conca de Barberá. Ricard decided not to use his Trepat grapes for a cava or a rosé because the grapes “had enough potential to make a red wine…they had enough character.” Allowing this character to express itself, Ricard uses no pesticides and no chemicals in the vineyard, relying instead on sulfur and copper. As compost, he uses the remaining skins, stems, and pips. ”What comes out of the vineyard goes back into the soil,” says Ricard. Using only indigenous yeasts, they also preserve the vintage bloom every year at Mas Foraster so that it can be frozen for future use in case of a poor vintage.

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Dietary Information: Organic


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