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Our wines are unique creations with limited production. All our sparkling wines reflect on each bottle: vintage and exact date of disgorgement.

Wine so negre

Castellroig So Negre
SO NEGRE
Ull de Llebre 100%
 
Elaboration
Each of the 3 terroirs of Ull de Llebre are harvested at their own particular moment. Fermentation and a long maceration in stainless steel tanks, a traditional ageing process in new and one-use American oak barrels for 10 months and further ageing in the bottle. To age well for 6 years after harvest.
Tasting
Intense and bright cherry colour. Aromas of red fruit, hint of banana and cinnamon. Full in mouth, elegant texture and a persistence with clear notes of fruit and spices.
 
Gastronomy
To enjoy with any type of meat, cold meats and cheese. Serving temperature: 16 Cº (recommend decanting).
 
Terroir
Titet and Rigolet, soils are moderately deep with medium texture and moderately thick which gives intensity and red fruit aromas whereas the Marges terroir with its very deep soils bestows freshness and further floral aromas.
 
 

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Wine so blanc

Castellroig So Blanc
SO BLANC
Xarel·lo 100%
 
Elaboration
The ripe, well balanced whole grape undergoes a slight maceration and soft pressing. A slow fermentation at a low temperature followed by an ageing process of 4 or 5 months on its lees in stainless steel tanks results in a Xarel·lo with singular characteristics.
Tasting
A fruity and unctuous wine with apple, dried fruit and pineapple aromas. With volume and intense in the mouth keeping its freshness and a slight sweetness.
 
Gastronomy
A wine for all-times, while preparing a meal, as an appetizer, with white fish and shellfish, creams, soups, also a perfect combination with white meat and cheese. Serving temperature: 8 Cº.
 
Terroir
Moderately deep soils except for Marges which is deep and brings its characteristic freshness and youth. The Rigolet y Boja, terroirs which add the concentration are terroirs of Miocene marl earth which allows the vine to absorb only the quantity of water necessary for adequate growth.
 
 

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Wine so seré

Castellroig So Sere
SO SERÈ
Xarel·lo (fermentado en barrica)
 
Elaboration
Xarel·lo from old vineyards, fermented separately in new French oak barrels and left to age for 5 months. Once malolactic fermentation is finished, some bottle ageing in the winery, and ready to evolve for the coming 3 to 5 years.
Tasting
A wine of spicy and ripe fruit aromas with a note of cinnamon and tobacco balanced by banana and mango. Well structured, elegant, creamy and long-lasting.
 
Gastronomy
Suitable for blue fish and shellfish, white meat, smoked fish and meat, suckling lamb, iberic ham. Serving temperature: 9-10 Cº.
 
Terroir
This wine derives from only one terroir, Mosset whose soils are deep, evolved with medium-texture which allows for a balanced growth of the vine as well as helping complete grape maturation.
 
 

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Wine so roselles

Castellroig So Roselles
SO ROSELLES
Ull de Llebre 100%
 
Elaboration
VThorough and attentive watch at the optimum degree of ripeness to harvest our Ull de Llebre, a short maceration results into a deep mediterranean rosé colour. Fermented at low temperature.
Tasting
A beautiful strawberry red. Red fruit aromas (strawberry and cramberry). Structured and full bodied. Fruitiness comes through once again in the mouth. Well-balanced and persistent wine.
 
Gastronomy
Salads, a wide range of pasta and rice dishes, as well as white and red grilled meat. Serving temperature: 8 Cº.
 
Terroir
Soils develope onto Miocene sea loams, evolved, moderately deep and of medium textures, where the grapevine develops in balance; These soils retain just enough water so that the freshness and the floral touches that identify these grapes are present.
 
 

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Wine terroja

Castellroig Terroja
TERROJA
Xarel·lo (vinyes of 90 years)
 
Elaboration
It is in this Terroja terroir that the Xarel·lo grape variety reaches its full maturity, from where its maximum expressiveness is obtained and which translates into a fresh yet concentrated wine, with a wealth of citric fruit and floral aromas and an oily mouth-path. It is elegance embodied in wine. Its characteristics are intact, a reflection of its purity, with no oak at all.
Tasting
Fresh and floral aroma with pineapple, grapefruit and graphite. Incredibly full and well-balanced. The right expression of elegance in wine.
 
Gastronomy
On its own, of course, and a companion for fish, shellfish, white meats, creamy as well as mature cheese... Serving temperature: 9-10 Cº
 
Terroir
This elegant wine comes from one single terroir: Terroja. Where the soil is well evolved as is demonstrated by the presence of a cemented carbonate layer at 70 cm and frequent carbonate nodules. In a matrix of medium texture. Water and nutrients are absorbed slowly and steadily. It produces a fresh wine concentrated with multiple aromas and oily to the palate.
 
 

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Cava Xarel·lo

Castellroig CavaXarelo
XAREL·LO BRUT
Xarel·lo 100%
 
Elaboration
Cava coming from dark-skinned, Xarel·lo grapes. After a short pellicular maceration in which we remove a little color, it ferments at a low temperature to conserve its aromas. Once finished, the second fermentation and 12 months of resting in the bottle give it its true rustic and fresh character.
Tasting
Surprisingly perfumed with cherries, blackberries and hints of underbrush (rosemary, thyme). On the palate, it is elegant and subtle, very fresh and fruity, pleasant to drink.
 
Gastronomy
Cava ideal to enjoy while eating strong-flavored fish like salmon and tuna or lightly-cooked white meat. But its real strength comes through with desserts: catànies (Catalan bonbons), chocolate, puddings.
 
 

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Cava brut

RESERVA BRUT 2017 baixa
BRUT RESERVA
Macabeu, Parellada i Xarel·lo
 
Elaboration
Base wines of each three traditional varieties (Macabeo, Xarel·lo and Parellada) are vinified separately. Thorough tasting and selection for their blending is carried out to undergo the traditional cava method. Freshness and an ageing period minimum of 15 months characterises this cava.
Tasting
Cava with fine and constant bubbles. Aroma of jasmine, white flower, green apple and citric fruits. It is fresh on the palate with a moreish, very dry and long-lasting taste.
 
Gastronomy
Ideal for aperitifs, salads, tapas or as a refreshing drink in summer. Serving temperature: 7-8 Cº.
 
Terroirs
These terroirs provoke a slow and longer ripening cycle of the grapes (a few weeks longer) and results in freshness and adequate acidity.
 
2015 Vintage
A clean, bright, strawberry-pink cava. Characteristic aroma of raspberry and liquorice. Fresh and clean in the mouth, it has a hint of spice and reminds us of red fruits and thyme. Very easy to drink.
 
Limited Production (aprox): 65.000 bottles depending on the harvest. Harvest and disgorging date visible on the label.
 

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Cava brut nature reserva

RESERVA BRUT NATURE 2017 baixa
BRUT NATURE RESERVA
Macabeu, Parellada i Xarel·lo
 
Elaboration
Base wines of each three traditional varieties (Macabeo, Xarel·lo and Parellada) are vinified separately. Thorough tasting and selection for their blending is carried out to undergo the traditional cava method. Freshness and an ageing period minimum of 15 months characterises this cava.
Tasting
Cava with fine and constant bubbles. Aroma of jasmine, white flower, green apple and citric fruits. It is fresh on the palate with a moreish, very dry and long-lasting taste.
 
Gastronomy
Suitable for all occasions, especially appetizers, first courses but also a better match for a sweet dessert. Serving temperature: 7-8 Cº.
 
Terroirs
These terroirs (Cuitor, Sabaté i Marsera) provoke a slow and longer ripening cycle of the grapes (a few weeks longer) and results in freshness and adequate acidity.
 
2015 Vintage
A clean, bright, strawberry-pink cava. Characteristic aroma of raspberry and liquorice. Fresh and clean in the mouth, it has a hint of spice and reminds us of red fruits and thyme. Very easy to drink.
 
Limited Production (aprox): 30.000 bottles depending on the harvest. Harvest and disgorging date visible on the label.
 

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Cava rosat

ROSAT 2017 baixa
BRUT ROSAT
Macabeu, Parellada i Xarel·lo
 
Elaboration
After vinification of the indigenous Garnatxa and Trepat variety, this Cava is produced following the traditional method.
Tasting
A clean, bright, strawberry-pink cava. Characteristic aroma of raspberry and liquorice. Fresh and clean in the mouth, it has a hint of spice and reminds us of red fruits and thyme. Very easy to drink.
 
Gastronomy
Suitable to go with appetizers, rice dishes and noodles. Also good with certain desserts. Serving temperature: 7-8.
 
Terroirs
Soils developed onto abundant calcareous gravel on the terrasses of the River Bitlles. They help conveying precocity to the ripening of the grapes, and results into extreme importance to complete the right maduration of our Trepat grape variety in our area.
 
2015 Vintage
Dry and hot during spring and summer. Vegetative cycle with lack of rain, giving less vegetation and production but very healthy. September cooler than average retarding a bit the varietals ripening later. Shorter production, very healthy and remarcable quality.
 
Limited Production (aprox): 17.000 bottles depending on the harvest. Harvest and disgorging date visible on the label.
 

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Cava gran reserva

GRAN RESERVA 2017 baixa
GRAN RESERVA
Xarel·lo i Macabeu
 
Elaboration
Xarel·lo, Macabeo and Parellada vinified separately. The Xarel·lo grapes and an ageing process of no less than 30 months characterize this cava.
Tasting
Cava with very well integrated bubbles. Combines fresh aromas of fennel or aniseed with other more mature aromas such as melon, pear and pastry. Vivacious in the mouth, full-bodied and very dry. Elegant, structured and with a long finish. Fineness and extraordinary elegance, fruity balance and long persistence.
 
Gastronomy
Suitable for all times. Accompanies intense and savoury dishes like iberic ham, dishes cooked in heavy sauces. Serving temperature: 7-8 Cº.
 
Terroirs
These multiple origin soils (Boja, Calma, Mosset and Sabaté) free and lively, calm, heavy and stiff are fairly deep and evolved, bringing extraordinary maturity to the grapes on which this cava is based. This in turn results into a determined complexity, rigorous at their maturation, for a balanced acidity, floral expression and long-lasting savaury finish.
 
Vintage 2013
Very rainy from January to August. Good harvest, excellent quality of the grapes due to the temperarure difference between day and night. Higher production than average due to rainfall, vines were not stressed and ripening was slow and optimal.
 
Limited Production (aprox): 30.000 bottles depending on the harvest. Harvest and disgorging date visible on the label.
 

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Cava Josep Coca

JOSEP COCA baixa
JOSEP COCA GRAN RESERVA
Xarel·lo i Macabeu
 
Elaboration
After separate vinification of the traditional varieties, Xarel·lo and Macabeo, harvested from old vines, a blending is carried out from which this cava is created following the traditional method which is characterized both by its Xarel·lo and its 48 month ageing period.
Tasting
Cava with very fine bubbles due to its long aging. Complex aroma, fresh notes of pineapple and eucalyptus, toasted cocoa and dried fruits, perfectly blended together. Voluminous, fleshy and fresh in the mouth. Structured and surprisingly fresh, long-lasting and well balanced.
 
Gastronomy
Suitable for any occasion. Full bodied with a lot of personality to accompany strong character dishes, meat and fish stews, creamy and mature cheese. Serving temperature: 8-9 Cº
 
Terroirs
The perfectly proportioned union of these four terroirs (Marges, Calma) needed to create this cava Gran Reserva, work together to create a great complexity of freshness, acidity and typicality resulting in an exquisite sensation to the taste.
 
2010 Vintage
Rainy spring and humid. June and July with mild temperatures. From August onwards trmperature went up considerably and humidity diminished as rain did not come. Harvest came a bit earlier, but lack of rain in August and September allowed a gentle ripening of grapes.
 
Limited Production (aprox): 14.000 bottles depending on the harvest. Harvest and disgorging date visible on the label.
 

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Cava reserva familiar

RESERVA FAMILIAR baixa
JOSEP COCA (Logo Paraje 300x297Cava de Paratge Qualificat)
Xarel·lo 100%
 
Elaboration
Handpicked in boxes. Very old Xarel·lo vines. 30% of the base wine fermented in chestnut barrels and aged for 3-4 months. Then the tirage and second fermentation aging for 50 months with its lees.
Tasting
Cava with fine, persistent bubbles. Very complex aroma with fresh notes of fennel and thyme on a background of ripe fruit and toasty notes. The palate is dense, structured and well balanced, providing with and volume.
 
Gastronomy
Highly recommended with white meat, roast suckling pig with rice or even game, as well as white and blue fish. Serving temperature: 8-9 ºC.
 
Terroirs
Estate Terroja: It is an evolved soil as there is evidence of the presence of a limestone crust at 70-90 cm depth, and frequent nodules carbonates. Its maturity is also detected by its high degree of structure and porosity that makes water, air and nutrients circulate without restrictions. In a Mediterranean climate such as the one are, where there is a strong decline in rainfall in the summer months, the soil can retain water and nutrients and just enough to keep strains in terms of vegetative balance of Xarel·lo, allowing, on the one hand, a good acidity of the juice, and on the other an optimal phenolic and sacarose maturity. Maturity is related, among other, to the soil characteristics that give it a high potential for precocity, indicating a preferential use of medium to late season varietals, such as Xarel·lo. This Terroja terroir, the Xarel.lo reaches its full maturity and its highest expression, which results in a fresh wine with a concentrated aromatic profile with broad, balanced, creamy, complex and mineral aspects.
 
2010 Vintage
After a cold winter and some snow in March, sprouting came late. Rainy and chilly spring and heat came in August, so all in all a rainy and chilly agricultural year.
 
Limited production: 7.400 bot. Vintage and degorging date visible on the label.
 

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Cava gran reserva magnum

Castellroig GranReservaMagnum
GRAN RESERVA MAGNUM
Xarel·lo and Macabeo
 
Elaboration
After separate vinification of the traditional varieties, Xarel·lo and Macabeo, harvested from old vines, a blending is carried out from which this cava is created following the traditional method which is characterized both by its Xarel·lo and its 36 month ageing period.
Tasting
Cava with very fine bubbles due to its long aging. Complex aroma, fresh notes of pineapple and eucalyptus, toasted cocoa and dried fruits, perfectly blended together. Voluminous, fleshy and fresh in the mouth. Structured and surprisingly fresh, long-lasting and well balanced.
 
Gastronomy
Suitable for any occasion. Full bodied with a lot of personality to accompany strong character dishes, meat and fish stews, creamy and mature cheese. Serving temperature: 8-9 Cº.
 
Terroirs
The perfectly proportioned union of these four terroirs (Marges, Calma, Torró and Rigolet) needed to create this cava Gran Reserva, work together to create a great complexity of freshness, acidity and typicality resulting in an exquisite sensation to the taste.
 
Limited Production ( aprox ) : 700 bottles depending on the harvest Harvest and disgorging date visible on the label
 

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CONTACTO
 
Papallona trans
Finca SABATÈ I COCA
Ctra. Sant Sadurní d'Anoia Vilafranca
del Penedès (c-243A), Km 1
08739 Subirats (Barcelona)
Telefón: 938 911 927
web: www.castellroig.com

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