Rose

Rosé

  • Cava DO, 
  • Catalonia, 
  • spain

Latest Awards

  • 86 points Best Buy Wine Enthusiast , November 2022
Background

From outside Barcelona, where the classic and the fashionable intermingle, comes CHIC Barcelona, a fresh and crisp cava, perfect for transforming any occasion into a CHIC celebration. CHIC Barcelona Rosé is a single-variety Cava made from the unique trepat grape grown in the Conca de Barber valley in central Catalonia.

TERROIR & VINTAGE NOTES

This variety is grown in the Conca de Barber valley in central Catalonia, where the soil is rich and homogenous. The climate is Mediterranean, with continental influences that include cold winters and slightly mild summers. This results in slower maturation of the grapes, producing fuller and fresher wines.

Winemaking & Aging

Once the Trepat brunches have been harvested, a pre-fermentation maceration occurs between 16 and 20 hours at a temperature between 54 and 63º F to extract color and aromas.

Tasting Notes

Intense salmon pink color with tiny and lively perlage. Roses and red berries. Ripe red fruits and black currant create exquisite balance and a lovely structure.

86
Points
Best Buy

Aromas of nectarine and toasted hazelnut set the stage for flavors of ripe summer peach, Granny Smith apple and rising pizza dough. It is bright from the first sip to the finish. Palm Bay International. Best Buy. —M.D.

Wine Enthusiast - November 2022

Appellation

Cava DO

grape varieties

100% Trepat

Sizes

750ml

technical details
  • ABV: 11.5%
  • RS: 33 g/l
  • Ph: 3.95
  • Closure: Cork
Chic Barcelona

Exploring the Full Range of High-Quality Chic Barcelona Wines

Chic Barcelona
Sparkling Wine
Chic Barcelona
Sparkling Wine
Brut
Chic Barcelona

Brut

Catalonia Spain
Rose
Chic Barcelona

Rosé

Catalonia Spain
Rose Rose

Our Wines

Hand-selected, exceptional wines that deliver quality and enjoyment at every level.

Our Spirits

A distinctive selection of artisanal spirits that inspire creativity and exploration.

logo-monogram
Our latest Notes

From the PBI Journal