In the glass
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
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Aged Iberian ham
Find aged iberian ham on TableJourney →
Long-lees Brut Nature with honeyed-nut depth echoes Bellota-aged ham's complex finish. -
Suquet de peix
Find suquet de peix on TableJourney →
Saffron fish stew partners the wine's saline drive and Mediterranean herb register. -
Wild mushroom risotto
Saline drive and 48-month autolytic depth match earthy mushroom and Parmigiano. -
Aged Manchego
Lees-toast almond complexity matches aged sheep's-milk cheese.
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.
- 2010 — First Vinyer de Muntanya single-vineyard Xarel-lo vintage
Facts
- Producer
- Julia Bernet
- 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.