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
- Blend: 100% Xarel·lo
- Harvest date: 15/09/15 - Fermentation 10 days in diposit, ends the fermentation in bottle - Temp. Fermentation 14 - 15ºC
- Alcohol: 11.00% vol.
- Total sulfur: 52 mg/L
- Total acidity: 5.3 g/L exp. in tartaric acid
- Residual sugar: 15 g/L
- No Addition - Residual sugar coming from grapes