Sparkling

Mas Bertran X80

D.O. Penedès

Due the opening of our new winery in 2011 we decide to produce our high quality sparkling wine, from 60 months of ageing on the less. A blend of xarel·lo from old vineyards, more than 80 years old and sumoll. Both varieties are our symbol as a wine cellar. Handpicked, destemming and sorting table makes a fine sparkling wine, with a fine bubble and well balanced.

Presentacions

View: Yellow gold, shiny, with very fine bubble.

Smell: Clean. White fruit aromas, pastry and baked apple. 

Taste: Vinous, with body and structure. Crusty and silky texture. Long taste in mouth with expansion of taste. Bright gold and clean, with fine and persistent bubbles.

 

Storage temperature: About 18ºC, 70% humidity, indirect light, temperature stable without abrupt changes, in horizontal.

Serving temperature: Between 6º and 8ºC.

How to serve: In a tall glass tulip body with a mouth wide not too narrow.

Food pairing: Recommended for all the food, from broths, to white meats, passing by foie, rotisserie, cannelloni, baked fish...

Mas Bertran X80 2011

  • Silver Medal at Decanter World Wine Awards 2017
  • Guia Vinos Cataluña 2017: 9.81 points

Technical Data

  • Blend: 80% xarel·lo and 20% sumoll
  • Harvest date: 14/09/11 

Second Fermentation

  • Bottling Date: February 2012
  • Fermentation lenght: 50 days
  • Temperature: 14-15ºC
  • Lees maduration: From 60 months

Analytical Data

  • Alcohol: 12.25% vol.
  • Total Sulfur: 80 mg/L
  • Total Acidity: 6 g/L exp. in tartaric acid
  • Residual Sugar: 5 g/L

Disgorgement Date

  • View label

Dosage

  • Addition

 

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Les Enfosques Brut Nature

D.O. Cava

Typical Catalan Blend of Xarel·lo, Macabeo and Parellada. Born the youngest cava of Mas Bertran.

View: Bright colour with green reflects and fine bubbles.

Smell: Floral spring notes on the nose and light citric fruit touch with pleasant yeasty flavours.

Taste: On the palete offers a fine and well integrated bubbles, good acidity in perfect harmony with bitter final which confers to the wine power and complexity.

Storage temperature: About 18ºC, without humidity or sudden temperature changes.

Serving temperature: Between 6º and 8ºC.

How to serve: In high glass body, not too tight and not too small mouth.

Food pairing: Recommended for all aperitifs, fish, white meat or small game. It is ideal with shellfish paella, fresh pasta and over dishes.

Technical Date

  • Blend: 50% xarel·lo, 25% macabeu, 25% parellada

Second Fermentation

  • Fermentation Lenght: 30 days
  • Temperature: 16ºC
  • Less maduration: From 12 months

Analytical Date

  • Alcohol: 11.50% vol.
  • Total Sulfur: 62 ml/L
  • Total Acidity: 4.5 g/L exp. in tartaric acid
  • Residual Sugar: 2 g/L

Dosage

  • No Addition

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Les Enfosques Brut

 

D.O. Cava

Typical Catalan Blend of Xarel·lo, Macabeo and Parellada. Born the youngest cava of Mas Bertran.

View: Bright colour with green reflects and fine bubbles.

Smell: Floral spring notes on the nose and light citric fruit touch with pleasant yeasty flavours.

Taste: On the palete offers a fine and well integrated bubbles, good acidity in perfect harmony with bitter final which confers to the wine power and complexity.

Storage temperature: About 18ºC, without humidity or sudden temperature changes.

Serving temperature: Between 6º and 8ºC.

How to serve: In high glass body, not too tight and not too small mouth.

Food pairing: Recommended for all aperitifs, fish, white meat or small game. It is ideal with shellfish paella, fresh pasta and over dishes.

Technical Date

  • Blend: 50% xarel·lo, 25% macabeu, 25% parellada

Second Fermentation

  • Fermentation Lenght: 30 days
  • Temperature: 16ºC
  • Less maduration: From 12 months

Analytical Date

  • Alcohol: 11.50% vol.
  • Total Sulfur: 62 ml/L
  • Total Acidity: 4.5 g/L exp. in tartaric acid
  • Residual Sugar: 2 g/L

Dosage

  • Addition

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Balma Brut Nature

D.O. Penedès

Tribute to the landscapes of childhood. Memory of a shallow sparkling wine on the hill of the Castle of Sant Marti Sarroca. Vantage point from which to contemplate the harmonious encounter between history and nature. Refuge where you can discover treasures and dream worlds imaginary bubbles.

View: Pale yellow, clean and bright

Smell: Clean, intense and aromatic. Reminds of mature fruit and aging. White fruits smell (pear and peach) and tropical fruits closely linked to hints of brown glace

Taste: Dry with slightly bitter ends. Spacious, well structured with a slight well-integrated bubble. White fruit, citrus and dairy good match. Fresh and long aftertaste

Storage temperature: About 18ºC, 70% humidity, indirect light, without moisture or temperature changes, in horizontal. 

Serving temperature: Between 6º and 8º C.

How to serve: In a tall body glass with not to narrow bowl opening.

Food pairing: Recommended for snacks, appetizers, rice, fosh and white meats.

Balma Brut Nature 2005

  • Peñin Guide 2010: 88 points
  • Peñin Guide 2009: 85 points

Balma Brut Nature 2006

  • Peñin Guide 2011: 89 points
  • Peñin Guide 2010: 89 points
  • Repsol Guide 2010: 90 points
  • Commended at Decanter World Wine Awards 2010

Balma Brut Nature 2007

  • Guia Vinos Cataluña 2012: 9.34 points
  • Commended at Decanter World Wine Awards 2012
  • Commended at Decanter World Wine Awards 2011

Balma Brut Nature 2008

  • Guia Vinos Cataluña 2013: 9.37 points
  • Peñin Guide 2013: 88 points

Balma Brut Nature 2010

  • Guia Vinos Cataluña 2014: 9.15 points
  • Peñin Guide 2014: 89 points
  • Sivler Medal at Decanter World Wine Awards 2013

Balma Brut Nature 2011

  • Guia Vinos Cataluña 2015: 9.05 points
  • Peñin Guide 2015: 88 points
  • 2 Stars Premium Wines at Prowein 2014

Balma Brut Nature 2012

  • Bronze Medal at Decanter World Wine Awards 2015

Balma Brut Nature 2013

  • Silver Medal at Decanter World Wine Awards 2017
  • Peñin Guide 2017: 86 points
  • Guia Vinos Cataluña 2016: 9.62 points

Technical Data

  • Blend: 50% Xarel·lo, 40% Macabeo, 10% Parellada
  • Harvest Date: 13/09/13, Fermentation 15 days, Temp. Fermentation 15ºC.

Second Fermentation

  • Bottling Date: March 2014
  • Fermentation lenght: 45 days
  • Temperature: 14-15º C
  • Less Maduration: From 24 months

Analytical Data

  • Alcohol: 11.70% vol.
  • Total sulfur: 40 mg/L
  • Total acidity: 5.9 g/L exp. in tartaric acid
  • Residual sugar: 1.5 g/L

Disgorgement Date

  • View label

Dosage

  • No Addition

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Balma Brut

D.O. Penedès

Tribute to the landscapes of childhood. Memory of a shallow sparkling wine on the hill of the Castle of Sant Marti Sarroca. Vantage point from which to contemplate the harmonious encounter between history and nature. Refuge where you can discover treasures and dream worlds imaginary bubbles.

 

 

View: Golden color with slight green reflections. 

Smell: Fresh, dried leaf, vegetables and ripe fruit and sweet. Touches of dried fruits. 

Taste: Round, thanks to the fresh acidity and silky bubbles merge nicely. We find ourselves flavors taste as providing generosity and duration. Fresh and long aftertaste. 

Storage temperature: About 18ºC, 70% humidity, indirect light, temperature stable without abrupt changes in horizontal.

Serving temperature: Between 6º and 8º C.

How to serve: In tall glass tulip-shaped body with a wide mouth not too narrow.

Food pairing: Recommended for snacks, appetizers and stews.

Balma Brut 2011

  • Guia Vinos Cataluña 2014: 9.55 points
  • Guia Vinos Cataluña 2015: 9.16 points
  • Peñin Guide 2015: 86 points

Balma Brut 2012

  • Bronze Medal at Decanter World Wine Awards 2015

Balma Brut 2013

  • Guia Vinos Cataluña 2016: 9.51 points
  • Peñin Guide 2016: 87 points

Technical Data

  • Blend: 50% Xarel·lo, 40% Macabeo, 10% Parellada
  • Harvest date: 18/09/13, Fermentation 12 days , Temp. Fermentation 15ºC.

Second Fermentation

  • Bottling date: March 2014
  • Fermentation lenght: 45 days
  • Temperature: 14-15º
  • Less maduration: From 20 months

Analytical Data

  • Alcohol: 11.70% vol.
  • Total sulfur: 40 mg/L
  • Total acidity: 5.9 g/L exp. in tartaric acid
  • Residual sugar: 7 g/L

Disgorgement Date

  • View label

Dosage

  • Addition
     

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Argila rosé brut nature

D.O. Penedès

From the few sumoll vineyards still existing in Penedès and from those older than 60 years, we elaborate this one returning to the style of our neighbor country with one of the ancient indigenous grape varieties from Catalonia.

 

Presentacions

View: Pale and bright rosé. Whit fine and persistent bubbles.

Smell: Liquor red fruits aromas and intense, floral and balsamic.

Taste: Fresh and red fruits sensations, like gooseberry. Vertical aftertaste, which maintains constant and identical experience from the moment we smell it. 

Storage temperature: About 18ºC, 70% humidity, indirect light, temperature stable without abrupt changes in horizontal. 

Serving temperature: Between 6º and 8º C.

Como servirlo: In a tall glass tulip body with a mouth wide not too narrow.

Food pairing: Recommended for different kind of cooking and contrast, Japanese dishes, tomatoes based, rice, fish, shellfish and poultry.

Argila Rosé 2009

  • Guia Vinos Cataluña 2013: 9.53 points
  • Peñin Guide 2013: 88 points

Argila Rosé 2010

  • Guia Vinos Cataluña 2014: 9.53 points
  • Peñin Guide 2014: 88 points
  • Bronze Medal at Decanter World Wines Awards 2013

Argila Rosé 2011

  • Guia Vinos Cataluña 2014: 9.62 points
  • Peñin Guide 2014: 86 points
  • Peñin Guide 2015: 89 points

Argila Rosé 2012

  • Guia Vinos Cataluña 2015: 9.38 points
  • Peñin Guide 2015: 89 points
  • Bronze Medal at Decanter World Wine Awards 2015

Argila Rosé 2013

  • Guia Vinos Cataluña 2017: 9.57 points
  • Peñin Guide 2017: 90 points
  • Bronze Medal at Decanter World Wine Awards 2017
  • Silver Medal at Academia Tastavins Awards of D.O. Penedés 2016

 

Technical data

  • Blend: 100% Sumoll
  • Harvest date: 20/09/13 

Second fermentation

  • Bottling date: March 2014
  • Fermentation lenght: 45 days
  • Temperatura: 14-16º C
  • Less maduration: from 28 months in the lees

Analytical data

  • Alcohol: 12.50% vol.
  • Total sulfure: 25 mg/L
  • Total acidity: 6.1 g/L exp. in tartaric acid
  • Residual sugar: 2.9 g/L

Disgorgement date

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Dosage

  • No dosage

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Argila brut nature

D.O. Penedès

Result of the experience. New sparkling wine from old vines. Just from one 60 years vineyard serving the family is transformed to embrace organic farming. Name that pays homage to calcareous clay soil that has seen him grow.

Presentacions

View: Bright gold and clean, with fine and persistent bubbles.

Smell: Clean. Aromas to white fruit, chocolate, aniseed and light toasted.

Taste: Fresh, full-bodied and dry. Shop peach, grapefruit and slight bitterness final syrup, typical from xarel·lo. Good acidity and well integrated bubble. Long, elegant and fine, dense and velvety.

Tasting date: January 2016

Storage temperature: About 18ºC, 70% humidity, indirect light, temperature stable without abrupt changes in horizontal. 

Serving temperature: Between 6º and 8º C.

How to serve: In a tall glass tulip body with a mouth wide not too narrow.

Food pairing: Recommended for rice dishes with seafood, grilled meats, cannelloni, and red meat.

 

 

 

Argila 2007

  • Guia Vinos Cataluña 2012: 9.73 points
  • Peñin Guide 2011: 89 points
  • Peñin Guide 2013: 92 points
  • Peñin Guide – TOP WINES 2013/2014: 92 points
  • Silver Medal at Decanter World Wine Awards 2012

Argila 2009

  • Guia Vinos Cataluña 2014: 9.71 points
  • Guia Vinos Cataluña 2015: 9.61 points
  • Peñin Guide 2014: 93 points
  • Peñin Guide 2015: 88 points
  • Silver Medal at D.O. Penedès Awards
  • Silver Medal at Decanter World Wine Awards 2013

Argila 2010

  • Guia Vinos Cataluña: 8.88 points
  • Peñin Guide 2015: 91 points
  • Commended at Decanter World Wine Awards 2015

Argila 2011

  • Gold Medal at Academia Tastamis Awards of D.O. Penedès 2017
  • Gold Medal at Decanter World Wine Awards 2017
  • Guia Vinos Cataluña 2017: 9.74 points
  • Peñin Guide 2017: 90 points

Technical data

  • Blend: 100% Xarel·lo
  • Harvest date: 01/09/11 

Second fermentation

  • Date bottling: March 2012
  • Fermentation lenght: 50 days
  • Temperature: 16º C
  • Less maduration : From 36 months

Analytical data

  • Alcohol: 12.55% vol.
  • Total Sulfur: 30 mg/L
  • Total Acidity: 5.6 g/L exp. tartaric acid
  • Residual Sugar: 1.5 g/L

Disgorgement date

  • View label

Dosage

  • No Addition
     

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