Papet del Mas

Papet del Mas’s talented winemaker, Josep Maria Suriol, enthusiastically champions the Cava DOs indigenous grape varieties, which is reflected in the estate’s flagship blend of 50% Xarel-lo, 25% Macabeo and 25% Parellada. Josep’s family have made fine sparkling wines in Penedès for generations and his winemaking approach nods to this heritage in its classic style, while remaining staunchly quality focused.

Papet del Mas’ vines are sustainably grown on chalk and clay soils, which provide good drainage. All the grapes are hand-harvested into 20-kilogram crates and put into a cold room (5°C) for a short period before crushing. This, along with the juice yield being only 55–60%, ensures that only clean must, with minimal phenolics, is used in the primary fermentation. This first fermentation occurs in temperature-controlled, stainless-steel tanks for 10 to 14 days at 16°C, while the second fermentation takes place in the bottle and cellared 10 metres below ground. There is no malolactic fermentation and a dosage of eight grammes per litre.

The result is a fruity Cava with hints of white flowers and green apple, a fine mousse, supple texture and refreshing acidity.