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Bohigas, Brut Rosat Cava, NV

Sparkling Wine from Catalonia, Spain


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Bohigas is a strictly artisanal producer who works organically and with indigenous varieties such as Xarel-lo and Macabeo. They practice the old tradition of allowing the wines to age in bottle on the lees for extended periods of time before release. Critics John Gilman and Robert Parker have both reviewed their wines and have been blown away by the quality and value.

Professional Reviews

Robert Parker

RP 88
"A sparkling rose, the non-vintage Brut Rosat Cava is fashioned from the indigenous varietal called Trepat, blended with a touch of Pinot Noir. It is macerated on its skins for a few hours to achieve the desired color (relatively dark for a European rose), and then blended and bottled for a secondary fermentation to produce the bubbles. Strawberry, cherry and mulberry fruit notes intermixed with peppery, herb-like characteristics are found in this fresh, medium-bodied rose. It is best drunk over the next year. A family-owned winery whose origins date back to the 13th century, Fermi Bohigas owns over 240 acres of organically farmed vineyards in Catalunya. Doug Polaner is his name, and high quality wines in all price ranges is his game. I have been tasting with Polaner over a number of years, and these notes represent his very finest value selections."

Wine Enthusiast

WE 88
"Dusty, creamy aromas of yeast, oak and vanilla open this rosé. The palate is more crisp and pure, with scouring acidity and overall tightness. Cranberry, red plum and briny flavors finish fresh and citric, with a hint of stony minerality."

What importer Polaner Selections has to say about this wine...

Estate owned vineyards located about 45 miles west of Barcelona in the River Anoia valley. The family owns a total of 150 hectares that is particularly suitable for the production of cava. The vines have naturally low yields, slow but complete ripening and the grapes retain high levels of acidity. The rosat cava is based on the traditional red variety Trepat.
Clay and Limestone
Vine desity of 3000 vines per hectare and planted on the Royat system.
The juice is macerated for a few hours on the skins. The first fermentation takes place in stainless steel vats. The wine is then bottled along with yeast and some added sugar and the second fermentation takes place in the bottle in their underground cellar.
The wine ages beyond the second fermentation for 9-12 months on the lees. Dosage is 6 grams per liter. Brut allows for between 6-12 grams.


  • Grape Variety

    Pinot Noir , Trepat

  • Vintage


  • Size


  • Farming Practice


  • Style

    Crisp , Fruity , Juicy

  • Sweetness


  • Body

    Light Bodied

Customer Reviews

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