Pepe Raventos Mas Del Serral 2011

Mas del Serral originates from the Clos del Serral plot in the Penedès region of Catalonia, Spain. The vineyard is biodynamically farmed, with some of the estate's oldest Xarel-lo vines, planted in 1954, and co-planted with Bastard Negre vines. Situated at an altitude of 170–185 metres above sea level, the site benefits from a cool and moist climate and unique Miocene fossil-rich soils, contributing to the wine's minerality and complexity. These factors, combined with traditional vineyard management using horses and no machinery, highlight the estate's commitment to producing authentic, terroir-driven wines.

Mas del Serral is a blend of 95% Xarel-lo and 5% Bastard Negre grapes, showcasing the essence of the Penedès terroir. The wine is sparkling and meticulously crafted, offering elegance and depth.

The grapes were hand-picked into small crates to ensure minimal damage, and underwent meticulous sorting. They were whole-bunch pressed at low pressure in a pneumatic press, and the juice was settled at cool temperatures. Fermentation occurred in stainless steel and cement tanks using native yeasts at controlled temperatures for 15 days. After fermentation, the wine was aged on its lees for 17 months before bottling. It then matured for an additional 100 months on lees in the bottle before disgorgement, resulting in exceptional complexity.

Mas del Serral 2011 offers aromas of stone fruit, particularly peach and apricot, complemented by a lively, zesty freshness. On the palate, the wine is delicate, with multi-layered flavours and a persistent, elegant finish. The extended lees aging imparts a creamy mouthfeel and nuanced complexity, with subtle hints of minerality.

This exceptional sparkling wine pairs beautifully with fresh seafood, such as oysters and scallops, or delicate dishes like white fish ceviche. It also complements creamy cheeses, light poultry dishes, or vegetarian fare like risotto with seasonal vegetables. Serving temperature 8–10°C.