La Planta 2021 - Mas Gomà

La Planta - Mas Gomà

La Planta di Mas Gomà is a sparkling wine obtained from a blend of Maccabeu and Xarel·lo, with the method of refermentation in the bottle. Refines for 24 months on the lees before being disgorged. An ample and balanced wine with aromas of ripe white fruit, white flowers, citrus fruits, and intense notes of crusty bread. An elegant salty touch gives it a long and persistent finish.

Service

We recommend tasting it at a temperature of 6/8 ° in a flute ballon glass. To be drunk immediately but will express its best in a few years. It is recommended to keep it in a horizontal position in a cool, damp and dark cellar.

Pairing

Excellent wine as an aperitif, with light first courses, with fish-based main courses, to be tried with sea bass tartare flavored with fennel.

Winery: Mas Gomà

The Mas Gomà estate is located in Les Cabanyes, a small village in the heart of the Penedès, a traditional area for viticulture. The estate develops around the main farmhouse, founded in 1724, and a small and charming Romanesque church called Sant Valentí, built in 1135. Since 1918, the estate has belonged to the Vendrell family, which has been involved in viticulture for centuries. Today the estate is managed by the fifth generation, made up of Joan Vendrell, who takes care of the commercial part, and Joan Manel Vendrell, Joan's father, who has 30 years of experience in winemaking behind him. Their philosophy of life is to achieve the maximum expression of a high quality grape with minimal intervention in the cellar, no make-up, no sulfites. They let the grapes express themselves naturally every year, without limits and outside the box, trying new experiments every year to obtain new natural expressions of our native varieties. In recent years, several native varieties have been recovered and after many years of organic work, biodynamic agriculture has begun. The culture of effort is very present. Various natural elements and natural plants are applied such as silicon, horsetail, thyme, nettle, among others. Soils of calcareous origin, with plants over 60 years old, grown with native vines of the area, such as Xarel·lo and Maccabeo. In the cellar the vinification takes place with indigenous yeasts, little or no sulfur is added depending on the cuvée, and everything is unfiltered. Their goal of working in a sustainable way to have healthier wines, where there is all the biodiversity and terroir of the Penedes, has been achieved.