Country: Spain Region:Cataluña Vintage: NV
Category: Sparkling White Color: White
Producer: Papet del Mas
"Traditionally, all houses in Catalonia have names. Papet del Mas means 'the house of Josep'. 'Papet' is the friendly nickname of Josep and 'Mas' is a traditional Catalan house arranged over three floors. It is named after the grandfather of producer Josep Suriol.
The vineyards are located in Penedès and the vines are sustainably grown on chalk and clay soils, providing good drainage for the vines. The wine is a blend of 50% Xarel-lo, 25% Macabeo and 25% Parellada. All grapes are hand harvested into 20 kilogram crates and put into a cold room (5°C) for a short period prior to crushing. This, along with the fact that the yield in juice is only 55-60%, ensures that very clean juice, with minimal phenolics, is used in the primary fermentation.
This first fermentation occurs in temperature controlled, stainless steel tanks for 10 to 14 days at 16°C, and the second fermentation takes place in bottles lying in a cellar 10 metres below ground. There is no malolactic fermentation and dosage is 8g/l. Papet del Mas is a fruity Cava with hints of white flowers and green apple, a fine mousse, supple texture and refreshing acidity."
Product Features: Sustainable;Vegan;Vegetarian
Winemaker: Josep Mª Suriol
The 40 hectares of vineyards that produce Papet del Mas are located in Penedès at 300-400m altitude. The vines are planted on deep sand and clay soils that benefit from good drainage and water retention. The vineyards are sustainably managed and treatments against diseases are applied only as a last resort. All of the grapes are hand harvested into 20 kg boxes for transport to the winery where they are placed in a cold room (5C) before a second selection (the first being in the vineyard), to ensure only the best grapes are used.
The grapes are pressed very gently in a pneumatic press. The first fermentation takes place at 16C in temperature controlled stainless steel tanks. The wine is then left to settle naturally before blending and bottling for the second fermentation, as per the traditional method. The cellars are 10 metres underground which is consistently cool for slow fermentation. The wine did not go through malolactic fermentation and retains a fresh bite and primary fruit. Dosage is 8g/l.
Pale gold in the glass with fine bubbles. The bouquet is youthful, with apple and lemon aromas. On the palate, the Cava is light and well-balanced with a fine acidity and a fine mousse. Rounded and elegant, it has a lingering finish with hints of candied orange.
Food Suggestion: Serve with oily fish, fresh pasta and mushrooms, sausages, escargots and white meats.
Closure: Natural Cork ABV:11.5% Acidity [g/l]: 6.12