Vineyards and winemaking
This rosé Cava is made from Garnatxa and Monastrell grown in two estate plots at Castell de Grabuac. The certified-organic vineyards are rooted in the calcareous soils of Penedès and were replanted in 2008, with biodynamic practices used to encourage biodiversity and soil health.
The grapes are harvested by hand and gently pressed after brief skin contact. Spontaneous fermentation takes place with ambient yeasts before the wine undergoes its second fermentation in bottle and extended lees ageing. It is hand-disgorged without dosage, retaining a naturally dry profile.
Tasting notes
Appearance
Soft copper-pink with a fine, steady stream of bubbles.
Nose
Cranberry, raspberry and redcurrant are joined by rose petal, roasted chestnut and a delicate almond-croissant note.
Palate
Fresh and creamy, combining vivid red fruit with chalky minerality and a supple mousse. The absence of dosage keeps the finish dry and precise, while long bottle ageing contributes subtle toast and savoury depth.
Food pairing
Pair with duck rillettes, grilled prawns with paprika, beetroot-cured salmon or a tomato and anchovy tart. The combination of red fruit and dryness also suits charcuterie particularly well.
Background story
Rosé Cava allows Can Suriol to work beyond the region’s familiar white varieties. Garnatxa brings fragrance and generosity, while Monastrell contributes darker fruit and savoury structure, giving the wine a distinctive place within the estate’s range.
The family’s cellar at Grabuac relies on underground tanks, gravity handling and prolonged bottle ageing rather than technological polish. In the 2017 Rosat, those methods produce a wine with both youthful fruit character and the complexity of mature lees contact.
