Tag: xarel.lo

Few Spanish sparkling wines have achieved the individuality and distinction of Mas del Serral, the remarkable creation of Pepe Raventós.

In 2012, Raventós i Blanc left DO Cava and introduced Conca del Riu Anoia, a geographical designation rooted in the historic winegrowing landscape of Penedès. Situated between Montserrat and the Mediterranean coastal ranges, the area is characterised by calcareous soils, a Mediterranean climate and a long tradition of cultivating indigenous grape varieties. The project reflects a conviction that great sparkling wines should express the particular character of their origins.

Mas del Serral comes from Clos del Serral, a 1.92-hectare vineyard planted in 1954 with xarel·lo and the rare red variety bastard negre. Its limestone soils contain marine fossils, reminders of the sea that once covered this landscape. Pepe Raventós, the 21st generation of his family to cultivate these lands, has made this vineyard the centrepiece of his most ambitious project. Biodynamic farming, horse cultivation and meticulous attention to the vines form the foundation of the wine.

The grapes are harvested by hand and carefully selected. Fermentation takes place with indigenous yeasts, followed by maturation and a second fermentation in bottle. Extended ageing on the lees, approximately 100 months, gives the wine its extraordinary depth and complexity. The 2015 vintage experienced a dry, warm growing season, with more moderate temperatures towards harvest helping to preserve acidity and aromatic precision.

The wine was kindly offered by the producer at a vsit last Tuesday.

Más del Serral 2015 (Raventós i Blanc)

Deep golden yellow with subtle amber reflections and a delicate, persistent stream of fine bubbles. The nose is beautifully developed, offering baked apple, quince, preserved lemon and dried apricot, followed by toasted almonds, brioche, beeswax and Mediterranean herbs. There are hints of smoke and a gentle savoury character that has emerged with age. On the palate, the wine is rich and finely textured, with a creamy mousse, lively acidity and a pronounced chalky, saline quality. The fruit has over the years acquired a mellow, almost honeyed dimension, while the underlying freshness remains remarkably intact. Long finish, with lingering notes of citrus peel, roasted nuts and a delicate mineral bitterness. A splendid sparkler from Catalunya.

This wine was opened to salute the new year 2025.

Raventós i Blanc is one of the leading producers of sparkling wine in Catalunya. Pepe Raventós has family links to the creator of the drink that came to be called cava. Still he was one of the first to leave the DO Cava, to establish his own appellation Conca del Riu Anoia. It is located in the Penedés comarca (area), in a valley between the Prelitoral and Litoral mountain ranges.

Raventós i Blanc makes mineral and saline wines, at a quality that is incredibly stable. I have never been disappointed.

De la Finca comes from a vineyard known as Vinya dels Fòssils. The old bush-trained vines were planted in 1964 on the highest terraces of the Anoia, on a soil covered with marine fossils. The orientation is predominantly northern, and there is spontaneous plant covers, that contribute to bring freshness to the wine. Viticulture is biodynamic. The grapes are the traditional blend xarel.lo, macabeu and parellada. Each variety and soil is vinified separately before settling together.

De La Finca 2021 (Raventós i Blanc)

Light straw yellow with fine bubbles. Aromas of lemon, yeast, lime and brioche, over a layer of smoke and herbs. Mineral in the mouth, a little austere, with a fresh acidity, completely dry. It’s Mediterranean in its ripeness, but it also shows a fresh side. Wonderfully balanced.

Price: Medium