Pepe Raventós, 'Mas del Serral'

"Mas del Serral is a pathway with a single destination: the origin. When we distance ourselves from our roots, we are abvle to reflect about the palce we come from, where our identity was shaped, where we learned to dream as children and where fears were nothing more than horizons to cross. Pepe Raventós realized that his dream was to restore Mas del Serral to its origins, traditional agriculture based on the harmony between nature, animals and mankind and the evidence that, as the Catalan painter Joan Miró once said: 'To be universal you have to be radically local.' " 

-Pepe Raventós, Owner & Winemaker, Mas del Serral

Pepe Raventós realized that a small plot of the family vineyard, Clos del Serral, (planted in 1954) was ideally suited to create an exceptional sparkling wine. The result was Mas del Serral: a sparkling wine that begins with manual harvesting and a second selection grape by grape in Pepe's very own garage. It ends with a quiet rest of 100 months on lees.

The Xarel·lo and Bastard Negre for the Mas del Serral come from the Clos del Serral, and are coplanted on slopes. After being hand-harvested, they are pressed and fermented in stainless steel tanks for 17 days with indigenous yeasts, followed by 9 months in tank, bottled, and then resting on their lees for 100 months before disgorgement. 

Learn more about Mas del Serral here.