Weingut über:
Clos Petit
Mas del Serral Clos Petit 2013 is a wine that pays tribute to all the people who have worked this land; a wine born from the desire to capture, in a corner of this parcel, the Penedès vision of xarel·lo and sumoll. After one of the best growing season starts in the past 30 years, I breathe in the energy of the fields, of the vines beginning to bud, and I feel deeply grateful for the moments spent here — a deep appreciation for this place. Perhaps it was precisely those quiet moments in Clos Petit that led us to create this wine. This sparkling wine, Mas del Serral Clos Petit 2013, inspires us, and with it we want to convey the potential of these two varieties to interpret this climate, these soils — a potential with a journey that feels... infinite? I finish with a feeling — almost an emotion — of peace, the kind that this corner of Clos Petit gives me: a parcel framed by the path leading to the Mas and sheltered by the forest, the shadiest and coolest area of the estate, and also the most intimate; our mirror, our source of inspiration. The small Clos Petit parcel, north-facing and located at the edge of the Serral forest, offers fewer hours of sunlight and greater coolness. This results in a slower ripening of the grapes and, consequently, a wine with more acidity and rustic character. Clos Petit is a place of peace, inspiration, and respect for the land. It is worked manually and with animal traction, tracing the path gently, supporting underground life and honoring the care that the old xarel·lo and sumoll vines deserve — care that only a slow rhythm allows. We practice organic and biodynamic viticulture, with cover crops, compost, biodynamic preparations, and phytotherapy, guided by the lunar calendar. Preserving the balance of an ecosystem that breathes authenticity. To take the best care of each grape, our winemaking team harvests the grapes by hand and transports them in small crates to the Mas garage, where they are sorted one by one before pressing. After fermentation, the wine ages for nine months in a cement tank, which allows for slow evolution and micro-oxygenation to help prevent reduction. Once the run is finished, the bottles are placed in the cellar, where, in darkness and silence, they begin a long aging process: 125 months of resting on lees, which softens the bubbles and allows the wine to gain volume and creaminess. We have bottled only 496 bottles of 75 cl and 50 magnums. The 2013 vintage was a harvest like those of the past, one we will remember as the latest of the last 20 years, leaving behind a vintage that will go down in history: fresh and rainy, marked by slow vegetative growth and a climate without extremes. Despite the spring rains, the ripening period was dry, which helped prevent fungal issues. A vintage that stands out as exceptional and highlights the value of time and our desire to reclaim a slower, unhurried past. A demanding, fresh vintage with great ageing potential. A cycle reminiscent of those of 30 years ago. A wet autumn and a cool, dry winter with some sporadic rains. A very cool and wet early spring with rains in March and May. A cool and dry late spring and a short meteorological summer resulted in slow vegetative development. August and September had no heat stress with moderate summer temperatures. During the crop year we had a low rainfall of 605 L/m² and the average temperature was 14.7 °C. Year of planting was Xarel·lo 1954 and Sumoll 2009. Soils: Miocene, carbonated, with fossils of marine origin and a soil age of 16 million years. Micro-climate is cool and moist, with a height above sea level of 176 -185 m. Harvest was on 16th September of 2013. Hand-picked using 15 kilo baskets. Manual selection, grape by grape in the Mas del Serral garage. Whole bunch. Pneumatic press at low pressure. Alcoholic fermentation in a cement tank at 17 to 21 ºC for 15 days. Afterwards ageing in tank for 12 months.
