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 2011, 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 marine fossil remains, located within the family estate in Sant Sadurní d’Anoia and planted with the oldest vines of xarel.lo and bastard negre (a variety discovered precisely there), is worked manually by Raventós himself, with the sole help of horses, and following the principles of biodynamic agriculture.
This commitment to tradition continues in the winery. Mas del Serral 2011 is an entirely handcrafted wine in every stage of its production. After grain-by-grain selection, the whole grapes were slowly pressed in a hydraulic press. Fermentation took place in stainless steel and concrete tanks, with wild yeasts from the plot and under controlled temperature, for 9 months. The blending and second fermentation were carried out in the bottle. Mas del Serral aged on its lees for no less than 100 months. The result is a sparkling wine with an extremely fine bubble, complex, fresh, and with a pronounced minerality. A true treasure of limited production.
Serving temperature
Type of wine
Type of bottle
Champenoise Bottle
Capacity (cl)
75
Total acidity (g/l)
6.2
Sugar
1.5
pH
3.05
Alcohol content (% vol.)
12.5
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 2011, 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 marine fossil remains, located within the family estate in Sant Sadurní d’Anoia and planted with the oldest vines of xarel.lo and bastard negre (a variety discovered precisely there), is worked manually by Raventós himself, with the sole help of horses, and following the principles of biodynamic agriculture.
This commitment to tradition continues in the winery. Mas del Serral 2011 is an entirely handcrafted wine in every stage of its production. After grain-by-grain selection, the whole grapes were slowly pressed in a hydraulic press. Fermentation took place in stainless steel and concrete tanks, with wild yeasts from the plot and under controlled temperature, for 9 months. The blending and second fermentation were carried out in the bottle. Mas del Serral aged on its lees for no less than 100 months. The result is a sparkling wine with an extremely fine bubble, complex, fresh, and with a pronounced minerality. A true treasure of limited production.
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.
