Mas del Serral de Pepe Raventos, Vinya del Noguer Xarello Penedes 2021

Jancis Robinson
"Full bottle 1,334 g. 100% Xarello, certified organic and farmed biodynamically. All vineyard work is done by hand with the help of some horses. From a single 1.48-ha vineyard on calcareous soils, planted in 1970. Spontaneous fermentation in amphora and ceramic vessels, unfined, unfiltered. Not yet released.
Much deeper gold than the 2019, slightly less cloudy. Smells like lemon curd and primroses on rustic rye-flour bread. The occasional puff of cigar smoke. More intensity of fruit than the 2019 (tasted alongside), and the fruit tastes of nectarines, leans towards pineapple and kiwi, then red cherry. But still with that stinging sea-spray salinity. Through the glittering angles of acidity, the wine spins slow-circle into roundness. There is extraordinary tension between generosity and juice of fruit and the fierce drive of minerality. The finish is like licking Himalayan salt crystals and coarse-ground black pepper. It's basically impossible to spit. 18/20 points. (TC)"

Vinous Reverie Notes
Xarelo de la Viña del Noguer Alt, located just above the Mas del Serral. The strains of this plot are 50 years old. The soils are calcareous with a clay texture. The wine ferments in cement and ceramics. The soils on the Estate are calcareous. The first layer comprises roots of up to 1 meter that live in the clay along with nutrients, organic matter and water. Second layer, from 1 meter down. This is where the plant meets the compact clays known locally as galera. Calcareous base rock encrusted with marine fossils. The vineyard is carried out on a strictly organic basis respecting the soil, the vineyards and its ecosystem to develop and maintain a balanced environment. We work with spontaneous and planted plant covers. The maximum attention is focused on the vineyards, carrying out a meticulous work throughout the whole agricultural year, such as green pruning, winter pruning, making soldiers...so that the air circulates among the grapes minimizing the onset of diseases; Since once the grapes have matured in a healthy way, the wine can be allowed to develop with minimal intervention in the cellar; yeast, sugar, chemicals, or temperature control are not used in winemaking, making the process as natural as possible.