La Volta 2022 - Mas Gomà

La Volta - Mas Gomà

La Volta di Mas Gomà is a charming Cava produced from Xarello and Macabeu grapes grown according to biodynamic methods. This sparkling wine stands out for its freshness and inviting intensity, enriched by a fine and persistent perlage. After approximately 24 months of aging on the lees in the bottle, it develops complexity and elegance, making it perfect for any special occasion. Ideal as an aperitif or to toast with friends, it pairs splendidly with Tapas and small dishes of the Spanish tradition. A real pleasure to be enjoyed with simplicity and style.

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.