Roxanne
Yellow colour with golden reflections and very fine, persistent bubbles. Intense on the nose with floral aromas, fresh fruit, subtle toasted notes, and a pronounced minerality.
| Producer | Chozas Carrascal |
| Region | Cava |
| Appellation | D.O. Cava |
| Vintage | NV |
| Grape variety | 50% Chardonnay · 50% Macabeo |
| Type | Sparkling |
| Soil | Clay-limestone |
| Vineyard altitude | 700 m |
| Orientation | South-west |
| Farming | Certified organic |
| Vinification | Fermentation occurs at temperatures between 15 and 20 °C. After fermentation, the blending of both varieties takes place. This is followed by a second fermentation in the bottle. |
| Oak ageing | Traditional method, second fermentation in bottle |
| Alcohol | 12% |
| Body | Medium |
| Acidity | High |
| Serving temperature | 9–11°C |
| Cellaring potential | 4–8 yrs |
| Production | 25,000 bottles |
In the glass.
2023 — A variable year, marked by a cool spring and irregular flowering that limited yields. Summer was moderate, and harvest extended into October. Wines are fresh and vibrant, with crisp acidity, expressive aromatics, and medium body — a vintage of precision and harmony.
At the table.
Tested at our own service — 31 pairings across 9 courses.
Roasted pork belly
Raw fish tartare · Sea bass in salt crust
Garlic shrimp · Lobster · Langoustines · Crab · Mussels · Scallops · Shellfish tartare · Seafood platter · Razor clams
Seafood pasta
Avocado & citrus salad
Deep-fried snacks · Spring rolls · Kibbeling · Shrimp croquettes
Flammkuchen
Paella (seafood or mixed) · Jamón Ibérico · Gambas al ajillo (garlic shrimp) · Pimientos de Padrón
Salsa verde (herb sauce) · Aioli · Romesco sauce · Mustard cream sauce · Anchovy butter · XO sauce · Apple cider reduction · Yuzu kosho sauce
Open 30 minutes before service. Decant for younger vintages. Avoid over-chilling — serve closer to the warmer end of the recommended range when paired with richer dishes.
Chozas Carrascal
Respect and tradition with a forward-thinking vision — we aim to express the purest identity of each variety, working with low yields and harvesting by hand to preserve the integrity of the fruit.
