# Turó d'en Mota (2007)

- **Producer:** Recaredo Mata Casanovas
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Xarel·lo
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €130
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** grape, bread, brioche, toasted bread, pastry, biscuit, nut, honey, hazelnut, dried apricot, caramel, almond

## About this wine

Turó d'en Mota Recaredo Mata Casanovas 2007 is a single-vineyard sparkling wine from the Penedès region, crafted exclusively from Xarel·lo grapes grown on the historic Serral del Roure estate. The vineyards, established in 1940, are situated in the Bitlles Valley Highlands at an elevation of 269 meters, on loamy, calcareous soils. Recaredo Mata Casanovas S.A., a family-owned winery, practices organic and biodynamic viticulture, ensuring meticulous control over their production from vineyard to bottle. The wine undergoes extended aging, including a significant period on lees and natural cork maturation, with a commitment to artisanal winemaking techniques such as hand-disgorging.

## Interesting facts

- Vineyards planted in 1940 contribute to the wine's depth.
- A Brut Nature, meaning no sugar is added post-fermentation.
- Disgorging is done by hand, a traditional and eco-friendly method.
- Minimum 168 months aging on lees for this vintage.

## Food pairing

The wine's inherent complexity and fine acidity cut through richer textures and fats, while its subtle nutty and herbal notes find echoes in complementary dishes. The Brut Nature style allows the pure flavors of the food to shine without added sweetness from the wine.

## Wine making process

The winemaking process for Turó d'en Mota Recaredo Mata Casanovas 2007 begins with a manual harvest of 100% Xarel·lo grapes. Following primary fermentation, the wine undergoes secondary fermentation in the bottle, a process that creates its effervescence. It is then aged for an extended period, a minimum of 168 months, on its lees, with natural cork stoppers used for maturation. Disgorging, the removal of the yeast sediment, is performed by hand without freezing the bottle neck. The winery's commitment to organic and biodynamic farming is integral to their production methods.