Mas Bertran Ancestral · Dry

In 1531, at the Saint Hilarie Limoux Abbey,  benidictins monks accidentally discovered the first brut of the history. Due a spontaneous fermentation of residual sugar in a white wine, caused by the full moon. So, Ancestral Method which is totally a natural fermentation and bottling should be done during the full moon of March, which adds to the spontaneity a note of mystery.


View: Straw yellow with good carbonic. Small bubble, lively and bright.

Smell: Clean, intense and aromatic. Aroma in a broad spectrum of ripe white fruits on a background of pastry.

Taste: Fresh and sweet. Silky in the mouth with balanced acidity. Is becoming voluminous and fruity. Long and persistent.

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

Serving temperature: Between 6º and 8ºC.

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

Food pairing: Recommended for appetizers, soft and intense cheeses and sweets.

Mas Bertran Ancestral 2015

  • Guia Vinos Cataluña 2018: 9.25 points
  • James Sucling 2018: 90 points

Technical Data

  • Blend: 100% Xarel·lo
  • Harvest date: 15/09/15 - Fermentation 10 days in diposit, ends the fermentation in bottle - Temp. Fermentation 14 - 15ºC

Analytical Data

  • Alcohol: 11.00% vol.
  • Total sulfur: 52 mg/L
  • Total acidity: 5.3 g/L exp. in tartaric acid
  • Residual sugar: 15 g/L

Disgorgement Date

  • View label


  • No Addition - Residual sugar coming from grapes



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