# Mastinell Heretat Brut Nature Gran Reserva (2017)

- **Producer:** Heretat Mas Tinell, S.L.
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Macabeo, Parellada, Xarel-lo
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, lime, apricot, apple, pear, peach, toast, brioche, butter, honey, almond, hazelnut, dried apricot

## About this wine

Heretat Mas Tinell was established in 1980 by the Valderrama family in Vilafranca del Penedès, Catalonia, on a historical site with viticultural roots dating back eight centuries. The estate is globally famous for its ultra-modern 5-star hotel, which features a breathtaking architectural design resembling aligned wine bottles lying on their side in a cellar. As an "Elaborador Integral" (one of only about 17 certified producers in DO Cava), Mastinell guarantees that 100% of the grapes are pressed, fermented, bottled, and aged directly on the estate, ensuring complete quality control.

## Interesting facts

- Mastinell is one of only 17 Cava producers certified as 'Elaborador Integral', guaranteeing 100% estate-grown and estate-bottled production.
- The winery's 5-star hotel features a striking architectural design resembling giant wine bottles lying on their side in a cellar.
- Mas Tinell Cavas were selected for the Spanish Royal Wedding in 1997 and served as the official Cava at the 2008 Beijing Olympics.

## Food pairing

This highly gastronomic sparkling wine features a bone-dry style, vibrant acidity, and a rich, unctuous texture from 8 years of lees aging. These characteristics make it exceptionally versatile, allowing the fine bubbles and high acidity to cut through rich fats and oils in dishes like paella, oily fish, or cured meats, while its complex autolytic character complements earthy mushrooms and aged cheeses.

## Wine making process

This organic, vegan sparkling wine is crafted from hand-harvested Macabeo, Parellada, and Xarel-lo grapes from old vines (50+ years old). Each variety is vinified separately, with the flower must clarified naturally via cold sedimentation. Following blending in January, secondary fermentation occurs in the bottle according to the traditional method. The wine is aged on its lees in underground cellars for an extraordinary 8 years (96 months) before disgorgement. It is bottled as a Brut Nature with zero dosage (no liqueur d'expédition added), resulting in a residual sugar of 2.0 g/l.