Mas Gomà, Penedès
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AOC: Penedès
Varieties: Xarel-lo, Macabeu, Parellada, Grenache
Viticulture: Organic
Size: 22 Hectares
Terroir: Limestone, Clay
Varieties: Xarel-lo, Macabeu, Parellada, Grenache
Viticulture: Organic
Size: 22 Hectares
Terroir: Limestone, Clay
The Mas Gomà estate consists of a main farmhouse, founded in 1724, and a small and charming Romanesque church called Sant Valentí, built in 1135. The estate is located in Les Cabanyes, in the heart of the Penedès, a historic and traditional area of the viticulture. The property has been owned by the Vendrell family since 1918 and has been growing grapes and producing wine on and off since then. The new era started in 2009 when Joan Vendrell (the son), who handles the business side of things, and Joan Manel Vendrell (the father), who has 30 years of winemaking experience took control.
According to the two Joans, the estate has unique characteristics to be able to make long-aged cavas due to the high calcareous component of its terroirs, its orientation and the old vineyards - over 60 years old - which provide high quality grapes with low yields. Only the oldest vines are used to make wine on the estate, and they currently sell grapes from younger vines to other producers in the area. In the cellar everything is fermented with native yeasts, little to no sulfur is added depending on the cuvée, and everything is unfined and unfiltered.
According to the two Joans, the estate has unique characteristics to be able to make long-aged cavas due to the high calcareous component of its terroirs, its orientation and the old vineyards - over 60 years old - which provide high quality grapes with low yields. Only the oldest vines are used to make wine on the estate, and they currently sell grapes from younger vines to other producers in the area. In the cellar everything is fermented with native yeasts, little to no sulfur is added depending on the cuvée, and everything is unfined and unfiltered.
WINES
El Turo de l'Ermita:
All xarel-lo raised in tank. Fresh, straightforward, beautiful seafood wine that to us sits somewhere between Muscadet and a slightly tense Mâcon blanc. |
El Mural Brut Nature:
100% Xarel·lo Single 70 years old vineyard from our family estate Harvest 2018 Organic farming with biodynamic principles, Clay-limestone terroir, Low production yields No added sulfites Unfiltered, unclarified 3 months with fine lees 3 years of aging in the bottle Truly fantastic wine. |
La Planta Brut:
Harvest 2019 60% Macabeu, 40% Xarel·lo Blend between two vineyards, one Macabeu and another from Xarel·lo. Organic farming with biodynamic principles. Clay-limestone terroir 3 months with fine lees 24 months aging in the bottle In the disgorging, part of the lees are left As serious as any entry-level cava that we've ever tasted. |
El Creuer Brut Nature:
60% xarel-lo, 40% macabeu -- a blend between two vineyards, one Macabeu and another from Xarel·lo. Harvest 2017 with 3 months with fine lees and 40 months aging in the bottle before disgorgment. This is where we start to see these take on very Champagne-like characteristics. Deep, brioche; serious and long. |
L'Alba al Turo Pét-Nat Rosado:
50% Red grenache and 50% Xarel·lo Vermell Harvest 2021 Organic farming with biodynamic principles Clay-limestone terroir Non added sulfites Unfiltered, unclarified Skin maceration for a few hours In the disgorging, part of the lees are left. |
L'Alba al Turo Pét-Nat Blanco:
Made from 100% Macabeu sourced from 70 year old vines, minimum six months on the lees before disgorgement. Super bright and invigorating. |
COSÍ JOAN
100% Xarel·lo Single 70-year-old vineyard from the family estate. Harvest 2020, Organic farming with biodynamic principles clay-limestone terroir Spontaneous fermentation, No added sulfites, unfiltered, unclarified Skin maceration for 21 days Filled in amphora after fermentation 6 months with fine lees 6 months in bottle |
La Volta Brut Nature:
55% xarel-lo, 35% macabeu, 10% parellada. 30 months on the lees before disgorgement.
L'Arc Brut Nature:
Only made in exceptional vintages and sourced from the oldest xarel-lo vines on the estate (which naturally are their favorite). The last vintage made was 2013 which has spent nearly the entire time on the lees (minimum aging of 80 months) and is disgorged by hand to order. Only 30mg SO2 added.
55% xarel-lo, 35% macabeu, 10% parellada. 30 months on the lees before disgorgement.
L'Arc Brut Nature:
Only made in exceptional vintages and sourced from the oldest xarel-lo vines on the estate (which naturally are their favorite). The last vintage made was 2013 which has spent nearly the entire time on the lees (minimum aging of 80 months) and is disgorged by hand to order. Only 30mg SO2 added.