Mas del Serral 2007 is much more than a wine; it is a journey, a dream, a return to the origins. Pepe Raventós presents his most personal sparkling wine, a coupage of xarel·lo and bastard negre, sourced from a single plot, Clos del Serral, where tradition and future merge.
Consumption features
Serving temperature
General features
Type of wine
Type of bottle
Champenoise Bottle
Capacity (cl)
75
Total acidity (g/l)
6.43
Volatile acidity (g/l)
0.18
Sugar
1.3
pH
2.97
Alcohol content (% vol.)
12.2
General Information
Pepe Raventós, general manager and winemaker of the renowned Raventós i Blanc winery, explains that a wine should transport the drinker to the place where it was created. This is the main goal of Mas del Serral 2007, their most cherished and special sparkling wine, the ultimate expression of the unique and singular plot, Clos del Serral. This 1.92-hectare terroir, with calcareous soils and traces of marine fossils, is part of the family estate in Sant Sadurní d’Anoia and is planted with the oldest vines of xarel.lo and bastard negre (a variety discovered precisely there). It is manually worked by Raventós himself, with the sole help of horses, following the principles of biodynamic agriculture.
This commitment to tradition also continues in the winery. Mas del Serral 2007 is a truly handcrafted wine at every stage of its production. After a grain-by-grain selection, the whole grapes were slowly pressed in a hydraulic press. Fermentation took place in stainless steel and cement tanks, with wild yeasts from the plot and under controlled temperature, for 9 months. The blending and the second fermentation were carried out in the bottle. Mas del Serral 2007 rested on its lees for no less than 100 months. The result is a sparkling wine with the finest bubbles, complex, fresh, and with a pronounced minerality. A true treasure of which only 2,735 bottles exist.
This commitment to tradition also continues in the winery. Mas del Serral 2007 is a truly handcrafted wine at every stage of its production. After a grain-by-grain selection, the whole grapes were slowly pressed in a hydraulic press. Fermentation took place in stainless steel and cement tanks, with wild yeasts from the plot and under controlled temperature, for 9 months. The blending and the second fermentation were carried out in the bottle. Mas del Serral 2007 rested on its lees for no less than 100 months. The result is a sparkling wine with the finest bubbles, complex, fresh, and with a pronounced minerality. A true treasure of which only 2,735 bottles exist.
The winery
Josep María Raventos i Blanc has left an indelible mark on the world of Catalan wine. Not only was he one of the key figures behind the unstoppable rise of Codorníu – he left the company in 1982 – he was also the mayor of Sant Sadurní d'Anoia and president of the CRDO Cava. In March 1986, barely a week after founding the winery that bears his name, a heart attack ended the life of Josep María during a trip to New Zealand.
The estate where the winery is located spans 90 hectares and has belonged to the family for more than five centuries. The facilities, designed by architects Jaume Bach and Gabriel Mora, won the FAD architecture award in 1989. In less than 30 years, Raventós i Blanc has become one of the most influential producers of cava and still wines (with D.O. Penedès) on the national scene.