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Mas del Serral is a pathway with a single destination: the origin. Is where the past and the future meet; offering something lasting in the future but also working on it with the ways of yesteryear.
2014
A warm and dry year.
The 2014 vintage began with a very warm autumn that extended the vine’s period of energy reserves. Rainfall meant that the water capacity of the soil was complete. The winter was dry and very warm, causing an advanced budding of the strain. Spring, with vegetative development, was warm and very dry. A vegetative cycle with little water produced a greater concentration in the grapes and a drop in production. Sporadic rainfall in July and at the beginning of August favoured a good ripening of the grapes. The harvest was not particularly productive but of good quality with a high acidity for our wines.
During the agricultural year we had a very low rainfall of 421 L/m2 and warm temperatures with an average of 15.8 °C.
Balanced and full-bodied wines.
The soils on the Estate are calcareous. The first layer comprises roots of up to 1 meter that live in the clay along with nutrients, organic matter and water. Second layer, from 1 meter down. This is where the plant meets the compact clays known locally as galera. Calcareous base rock encrusted with marine fossils.
The varieties we have planted are Xarel·lo and Bastard Negre, an ancestral variety that Pepe is trying to recuperate.
In winemaking, we go to the limit and from 2014 - in the garage of the Mas del Serral- we make natural parcel vinification of: “La Vinya del Mas”, “La Vinya del Noguer” and “ Les Terrasses del Serral”.
Mas del Serral is a sparkling wine that comes from the Xarel·lo and Bastard Negre vines that have been co-planted since 1954, in the Clos del Serral plot, within the Raventós i Blanc estate. A plot that in 2005 Pepe Raventós, the 21st generation of winegrowers working on this estate, recognised as exceptional and decided to work and care for it like a garden.
Clos del Serral is, without a doubt, the most emblematic plot of the family estate. It has a unique microclimate due to its north/northwest orientation; a slight slope and thanks to the fact that it is protected by the Serral forest. Its soils are also calcareous with a large amount of marine fossils that provide a unique mineral character in the mouth.
We worked with biodynamic viticulture and carved only with the help of our Breton horses, without any type of machinery - zero CO 2 emissions in this plot, 0 soil compaction … - and with vines over 80 years old: Clos del Serra became the origin of this wine. In 2007 Pepe Raventós decided that this would be the ideal habitat for the production of an exceptional sparkling wine: Mas del Serral.
In Pepe’s words : “This is the wine I always dreamed of making, since harvest 2004 with Didier Dagueneau at Sant-Andelain; the most mineral sparkling wine”
Mas del Serral 2014
This is a sparkling wine that begins with a harvest in boxes and a subsequent second selection, grain by grain, in the Mas garage, and ends with a quiet 100-month rest on the lees.
In 2014 the desire to show wines as they are pushes Pepe Raventós to produce wines without sulfites as a way of working and conceiving life. In the garage, a clean, exclusive, small place, free of second fermentation yeasts in the environment, is where he experiments with amphorae, cements and breads and where he makes the wines, he is most passionate about. Certified organic wines.
As a member of Club 1497 you will have three exclusive fixed shipments, access to limited editions and you will be able to participate in special meetings and tastings.
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