Sparkling

Mas Bertran X80 · Brut
Argila · Brut Nature
Argila rosé · Brut Nature
La Graua · Brut Nature
Balma · Brut Nature
Balma · Brut

Mas Bertran X80 · Brut

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.

COMPRAR

View: Yellow gold, shiny, 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 2018: 9.76 points
  • Peñín Guide 2020: 87 points

Technical Data

  • Blend: 80% xarel·lo and 20% sumoll
  • Harvest date: Septembre 2012 

Second Fermentation

  • Bottling Date: March 2013
  • Fermentation lenght: 50 days
  • Temperature: 14-15ºC
  • Lees maduration: From 120 months

Analytical Data

  • Alcohol: 12.25 % vol.
  • Total Sulfur: 38 mg/L
  • Total Acidity: 6.0 g/L exp. in tartaric acid
  • Dosage: 5.0 g/L

Disgorgement Date

  • View label

Dosage

  • Addition

 

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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.

COMPRAR

View: Bright pale yellow with golden reflections. Fine and persistent bubbles.

Smell: Clean. Aromas of white ripe fruit with a background of pastries.

Taste: Fresh, with kindly density, and well integrated fine bubble. Goes back the sensation of wrapped ripe fruit , with the biterness of the good xarel.los. Good acidity wich makes it and velvety.

 

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, paellas, seafood, cannelloni, and white meat stews.

 

 

 

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
  • Bronze Medal at Premis Vinari 2017
  • Guia Vinos Cataluña 2018: 9.71 points
  • Peñin Guide 2017: 90 points
  • 3 Stars Premium Wines at Prowein 2014
  • James Suckling 2018: 89 points

Argila 2012

  • Guia Vinos Cataluña 2019: 9,61 points
  • Peñin Guide 2020: 91 points

Technical data

  • Blend: 100% Xarel·lo
  • Harvest date: 01/09/13 

Second fermentation

  • Date bottling: February 2014
  • Fermentation lenght: First fermentation in stainless tanks at 15-16ºC during 15 days.                                           
  • Temperature: 16º C
  • Lees maduration : From 60 months on the bottle

Analytical data

  • Alcohol: 12.50 % vol.
  • Total Sulfur: 25 mg/L
  • Total Acidity: 6.2 g/L exp. tartaric acid
  • Residual Sugar: 2.0 g/L

Disgorgement date

  • View label

Dosage

  • No 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.

 

COMPRAR

View: Pale and bright rosé. 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.

How to serve: 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 2018: 9.62 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
  • James Suckling 2018: 89 points
  • Peñin Guide 2020: 90 points

 

Technical data

  • Blend: 100% red Sumoll.
  • Harvest date: September 2017

Second fermentation

  • Bottling date: Januray 2018
  • Fermentation lenght: 45 days
  • Temperatura: 14-16º C
  • Less maduration: from 30 months on the lees

Analytical data

  • Alcohol: 12.50 % vol.
  • Total sulfure: 25 mg/L
  • Total acidity: 5.0 g/L exp. in tartaric acid
  • Residual sugar: 2.8 g/L

Disgorgement date

  • View label

Dosage

  • No dosage

 

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La Graua · Brut Nature

D.O. Penedés

Name of the vineyard, where our grandfather planted Xarel·lo and Macabeo in 1951, giving its name to this Classic Penedès coming from a single field.

COMPRAR

View: Yellow straw and shiny. Well integrated bubble.

Smell: Clean with peach smells in syrup accompanied by pastry with light toasted.

Taste: In the mouth again appears the candied fruit accompanied by toasted nuts. Long and persistent.

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

Serving temperature: Between 6 º  and 8º C.

How to serve: In a tall body glass with no too narrow bowl opening.

Food pairing: Recomended for baked fish, roasts of white meat, cannelloni...

LA GRAUA 2012

  • Silver medal at Academia Tastavins awards of D.O. Penedès 2018
  • Guia de Vins de Catalunya: 9.56 points
  • Peñín Guide 2020: 86 points

Technical data

  • Blend: 50% xarel·lo and 50% macabeo
  • Harvest date: September 2013

Second fermentation

  • Bottling date: Janury 2014
  • Fermentation lenght: 45 days
  • Temperature: 14-15 ºC
  • Lees maturation: More than 50 months

Analytical Data

  • Alcohol: 12.50 % vol
  • Total sulfur: 30 mg/L
  • Total acidity: 5.7 g/L exp. in tartaric acid
  • Residual sugar: 0.6 g/L

Disgorgement date

  • View in the label

Dosage

  • No addition

 

DOWNLOAD SHEET 

 

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.

COMPRAR

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 2018: 9.61 points

Balma Brut Nature 2013

  • Guia Vinos Cataluña 2019:9.15 points
  • James Suckling 2018: 88 points

Balma Brut Nature 2014

  • Guia Vinos de Cataluña: 9.15 points
  • Peñin Guide 2020: 89 points

Technical Data

  • Blend: 50% Xarel·lo, 40% Macabeo, 10% Parellada
  • Harvest Date: 10/09/16, Fermentation 15 days, Temp. Fermentation 15ºC.

Second Fermentation

  • Bottling Date: February 2017
  • Fermentation lenght: 45 days
  • Temperature: 14-15º C
  • Lees Maturation: From 24 months

Analytical Data

  • Alcohol: 12.00 % vol.
  • Total sulfur: 50 mg/L
  • Total acidity: 5.6 g/L exp. in tartaric acid
  • Residual sugar: <0.8 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.

 

 

COMPRAR

View: Pale yellow color with slight greenish reflecions.

Smell: Fresh notes, white flowers and of white fruit with an aniseed background.

Taste: Pleasant, sweet-toothed and fresh entry. Silky, with well integrated carbonic. We return to find ourserlves the aromas in the form of taste providing generosity and duration.

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 desserts.

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

Balma Brut 2014

  • Guia Vinos Cataluña 2018: 9.21 points
  • James Suckling 2018: 86 points

Balma Brut 2015

  • Peñin Guide 2020: 89 points

Technical Data

  • Blend: 50 % Xarel·lo, 40 % Macabeo and 10% parellada
  • Harvest date: 10/09/17, Fermentation 12 days , Temp. Fermentation 15ºC.

Second Fermentation

  • Bottling date: March 2018
  • Fermentation lenght: 45 days
  • Temperature: 14-15º
  • Lees maduration: From 20 months

Analytical Data

  • Alcohol: 12.00 % vol.
  • Total sulfur: 55 mg/L
  • Total acidity: 5.0 g/L exp. in tartaric acid
  • Dosage: 7.0 g/L

Disgorgement Date

  • View label

Dosage

  • Addition
     

DOWNLOAD SHEET

 

Mas Bertran X80 · Brut
Argila · Brut Nature
Argila rosé · Brut Nature
La Graua · Brut Nature
Balma · Brut Nature
Balma · Brut