Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 2 to 12 years from vintage.

vintage2 yrs12 yrs14 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

Aroma: wild herb, stone fruit, lees toast, honeyed almond

Palate: saline minerality, creamy autolytic, long bead, elegant herb finish

Single-vineyard 100 percent Xarel-lo Brut Nature Corpinnat from old-vine plots on the El Pago hillside. 48 months on lees; wild herb, stone fruit and honeyed almond over saline minerality.

What it pairs with

With cheese

Garrotxa Our pick Four years or more on the lees give these Xarel·lo-led Corpinnat Brut Nature wines a savoury, lees-rich depth that meets Garrotxa's buttery paste and damp-cellar rind, while high acidity and a fine bead refresh the goat's milk.

History

Vinyer de Muntanya is Julia Bernet's single-vineyard 100 percent Xarel-lo Brut Nature from old-vine plots on the El Pago hillside. 48 months on lees; Xavi Bernet recovered his grandfather's vineyards for this cuvee.

  1. 2010First Vinyer de Muntanya single-vineyard Xarel-lo vintage

Facts

Producer
Julia Bernet · visiting guide
Grapes
Xarel-lo (100%)
Classification
Corpinnat
Oak
Stainless steel; minimum 48 months on lees in bottle
ABV
12.0%
Price
EUR 32 to 50 at retail
Drinking window
2-12 from vintage
First vintage
2010
Organic
CCPAE
Vegan
Yes (no animal-derived fining)

Frequently asked about Vinyer de Muntanya Brut Nature

What does Vinyer de Muntanya taste like?

Wild herb, stone fruit, lees toast and honeyed almond on the nose; saline minerality, creamy autolytic notes, a long bead and an elegant herb finish on the palate. Medium-bodied with high acidity and a long savoury finish.

When should I drink Vinyer de Muntanya?

Drink between 2 and 12 years from vintage. The 48-month lees ageing has developed substantial autolytic depth; cellaring deepens the tertiary register.

Where is Vinyer de Muntanya grown?

A single old-vine Xarel-lo plot on the El Pago hillside at Subirats, recovered by Xavi Bernet from his grandfather's vineyards. CCPAE-certified organic.

What food pairs with Vinyer de Muntanya?

Aged Iberian ham, suquet de peix, wild mushroom risotto and aged Manchego. The long-lees old-vine Xarel-lo depth rewards serious Catalan and Iberian savoury cooking.

Tags

dry hidden gem high acid medium body medium term mood elegant mood savoury occasion cellar occasion dinner party occasion special old vines old world organic pairs with aged cheese pairs with charcuterie pairs with mushroom pairs with shellfish price premium single vineyard sparkling traditional vegan xarel lo

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