# Julia Bernet 130 Corpinnat (2014)

- **Producer:** Caves Júlia Bernet S.C.P.
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Xarel-lo
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Passed
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** peach, lemon, green apple, almond, pear, brioche, biscuit, bread dough, honey, dried apricot

## About this wine

Julia Bernet 130 Corpinnat is a white sparkling wine from the Penedès region of Catalonia, Spain, made exclusively from 100% Xarel-lo grapes. The wine is part of the Corpinnat designation, a collective of producers focused on high-quality, terroir-driven sparkling wines. Caves Júlia Bernet, founded by Xavier Bernet, is a family-run estate with a long agricultural heritage, committed to organic farming and estate-grown fruit. The '130' in the name may refer to a specific vineyard plot or vine count, and the wine was previously known as Barraca dels Coscons. The producer emphasizes a 'closed circle' philosophy, overseeing the entire winemaking process from vineyard to bottle.

## Interesting facts

- Part of the Corpinnat designation, a group prioritizing quality and origin.
- 100% Xarel-lo from old vines (50+ years old).
- Formerly known as Barraca dels Coscons.
- Certified organic farming practices.

## Food pairing

The wine's vibrant acidity cuts through rich and fatty textures, making it an excellent companion for seafood and creamy dishes. Its complexity and subtle yeasty notes complement the savory elements of rice and fish, while the Brut Nature dryness prevents sweetness from clashing with savory preparations.

## Wine making process

Julia Bernet 130 Corpinnat is produced from 100% Xarel-lo grapes grown on old vines at an elevation of 400 meters in the Alt Penedès region. The grapes are hand-harvested and undergo primary fermentation in stainless steel tanks at 14°C using spontaneous fermentation with indigenous yeasts. The wine is aged on its fine lees, with a minimum of 46 months spent in bottle aging before disgorgement. This extended lees contact is a key technique for developing complexity and texture. The wine is bottled as Brut Nature, meaning no dosage is added. The producer employs certified organic farming practices and aims for minimal intervention throughout the winemaking process.