75% Xarel-lo and 25% Sumoll sourced from a tiny portion of the famed, north-facing Clos del Serral, totalling .3 hectares • Vineyard worked entirely by horse and harvested manually via grape by grape selection • Fermented with indigenous yeast in cement before transferred to botle for secondary fermentation • Rested on the lees for 100 before disgorgement • No dosage • 496 bottles produced • Certified Organic (CCPAE) • Practicing Biodynamic (Demeter)
Info
Producer:
Vintage:
2013
Country:
Spain
Region:
Catalunya
Variety:
Blend - Other
Color:
Rose
Farming Practice:
Certified Organic - Non-USDA/NOP
Sizes Available
| Full Bottle | ES-SER-41-13 | 6/750ml |
Resources
Press & Reviews
Vinous
Score
96
Date
2025-11-26
"The 2013 Mas del Serral Clos Petit is composed of 75% Xarel·lo and 25% Sumoll from Conca del Riu Anoia. From a great vintage for Penedès, it opens with slightly confited red fruit, cherry, apple, pastry and toast. Dry, vibrant and tense, the palate is refined with fine bubbles, elevated acidity and a long finish. Singular and complex, it shows the nervy side of Penedès sparkling wines."
Wine Advocate
Score
95
Date
2026-05-14
"The 2013 Mas del Serral Clos Petit, the blend of Xarel.lo and Sumoll tasted from magnum that was released in 2026, comes from the lower part of Mas del Serral. It was produced with Xarel.lo planted in 1950 and Sumoll regrafted in 2009. The place has more gravel in the soil and an eastern exposure, which provides a little more ripeness. The wine is more fruit-driven, with more concentration and power from the gravels in the soils. It fermented in stainless steel, where it matured with lees for nine months. It was refermented with Champagne yeasts in magnum, where it has matured for over 12 years now. It's muskier and more complex than the bottle I tasted a few years ago. For Pepe Raventos, the low pH and the capacity of reduction of Sumoll, compacts and projects the Xarel.lo, and the blend is for him a very complete formula. It feels young instead of being dominated by the autolysis, giving the wines freshness, complexity and aging potential. There are only 50 individually numbered magnums."
Jancis Robinson
Score
18
Date
2026-03-03
"The colour looks like the light of dawn on a still ocean, when it sets the water on fire " luminous, laminar, glowing. It™s curious, because it doesn™t smell of much, until after I™ve tasted it. As if the wine must know you before it lets you know it. What I find first is the tiniest of bubbles, salty, whispering, like the hiss and the lace of the hem of the wave as it sweeps the beach. What I find next is rose petals. The bitter-sweet fragrance of kumquat, picked off the tree, eaten in three bites. You reach for another one. It tastes like that. Bitterness that draws you in and in. Sour-cherry chew. Sumac-stained silk. The earthy fragrance of quince peel, the sweetness of membrillo. Like gojeh sabz, the Persian green cherry plums that you eat with salt. It has this mouth-watering triangulation of pixel-precise acidity, electrifying intensity, densely layered fractals of flavour. Simply stunning. (TC)"