Rosmas

In 1925 Josep Ros Capdevila began writing the first chapter in the family tradition of producing sparkling wines with the the creation of Rosmas Winery, in Sant Sadurní d'Anoia.On the Can Guineu Estate (now considered a Cultural Good of Local Interest) he rented a plot of land to grow vines. Later, he began to produce bottles of cava, at first only for private consumption. Seeing how successful they were, he then decided to devote all his energies to making cava. Crucial to this was the knowledge he inherited from his father Francesc Ros Caba about the champenoise method, which the latter had acquired as a student of Alfred Delapierre, who brought from Champagne (France) to the region the system for making traditional cava. Today, the second and third generation of the family, represented by Fèlix Ros Masana and his son Jaume Ros Amigó, are at the helm of Rosmas, a name derived from the combination of the surnames Ros and Masana. Both attend to winery customers interested in acquiring their nine cavas of limited production obtained from the white varieties Parellada, Macabeo, Xarel·lo and Chardonnay and the red Trepat for the rosé. Wine tourism visits to the facility are not available.
Cellar variety
Grenache Blanc
Maccabeo
Parellada
Pinot Noir
Trepat
Xarel·lo
Designation of origin
Cava

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