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Mas Gomà L’Alba al Turo Pét-Nat Rosado

$34.00

Out of stock

Vintage: 2021
Region: Penedes, Spain
Viticulture: Organic and Biodynamic
Grape varieties: 50% Garnacha and 50% Xarel-lo Vermell

Mas Gomà L’Alba al Turo Pét-Nat Rosado is a feisty bubbly made from Garnacha and Xarel-lo Vermell in the Penedès region. Bright and crunch red berries, herby, salty, and mineral-driven. Skin contact for a few hours, spontaneous fermentation with wild yeast, aged 6 months on lees in stainless before disgorgement, unfined/unfiltered, zero sulfites.

Song: Dry Heat by Goodnight, Texas

Additional information

NATTINESS

Natty

FRUIT

Cranberry, Raspberry, Red Berries

BODY

Light-bodied

ACIDITY

Electric (High)

ALCOHOL

11-12%

SWEETNESS

Dry

SERVING TEMP

Very Chilled (43°–47°)

SULFUR

Zero Sulfur Added

VEGAN

Vegan

IMPORTER

Selection Massale

Out of stock

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ABOUT THE PRODUCER

About Mas Gomà L’Alba al Turo Pét-Nat Rosado

Mas Gomà L’Alba al Turo Pét-Nat Rosado is a feisty bubbly made from Garnacha and Xarel-lo Vermell in the Penedès region. Bright and crunch red berries, herby, salty, and mineral-driven. Skin contact for a few hours, spontaneous fermentation with wild yeast, aged 6 months on lees in stainless before disgorgement, unfined/unfiltered, zero sulfites.

About Mas Gomà

The Mas Gomà estate consists of the main farmhouse, founded in 1724, and a small and charming Romanesque church called Sant Valentí, built in 1135. The estate is located in Les Cabanyes, in the heart of the Penedès, a historic and traditional area of viticulture. The property has been owned by the Vendrell family since 1918 and has been growing grapes and producing wine on and off since then. The new era started in 2009 when Joan Vendrell (the son), who handles the business side of things, and Joan Manel Vendrell (the father), who has 30 years of winemaking experience took control.

According to the two Joans, the estate has unique characteristics to be able to make long-aged cavas due to the high calcareous component of its terroirs, its orientation, and the old vineyards – over 60 years old – which provide high-quality grapes with low yields. Only the oldest vines are used to make wine on the estate, and they currently sell grapes from younger vines to other producers in the area. In the cellar everything is fermented with native yeasts, little to no sulfur is added depending on the cuvée, and everything is unfined and unfiltered.