Structure

Bodymedium
Tanninlow
Acidityracy
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 5 to 30 years from vintage.
vintage5 yrs30 yrs32 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 in the header is our own.

In the glass

Medium-bodiedLow tanninRacy acidityDryLong finish

Aroma: wild Mediterranean herb, chamomile, candied lemon, honeyed almond

Palate: saline minerality, stone fruit, creamy long bead, racing acidity

Single-vineyard 100 percent Xarel-lo Corpinnat from a north-facing plot planted in 1940. Over 100 months on lees brings wild-herb and honeyed-almond depth on a saline, racy frame. First vintage 1999, released 2008.

What it pairs with

  • Aged Idiazabal
    Smoky Basque sheep's-milk cheese partners the wine's almond and herb register; saline drive matches the cheese rind.
  • Wild mushroom risotto with truffle
    100-month lees depth and Xarel-lo's savoury herb register hold up to earthy mushroom and white truffle.
  • Suquet de peix Find suquet de peix on TableJourney →
    Saffron fish stew echoes the wine's herb depth; saline minerality matches the rich seafood broth.
  • Iberian Bellota ham 5J Find iberian bellota ham 5j on TableJourney →
    The wine's nutty-honeyed register echoes the highest-grade Iberian ham's complex salty-sweet finish.

How to serve Turo d'en Mota

Allow 60 minutes from open to pour.

  1. Open and decant. Open 30 to 60 minutes before serving; the long-lees autolytic depth needs air to unfurl. Use a wide decanter or a flute decanter for old sparklings.
  2. Serve at 8 to 10 degrees Celsius. Slightly warmer than typical Cava (6 to 8 degrees Celsius); the long-aged complexity is muted by very cold service.
  3. Glassware. Use a white-wine glass with a tulip shape, not a narrow flute; the bowl rewards the aromatic complexity of 100-plus months on lees.
  4. Pair with food. Aged Iberian ham, suquet de peix or aged Idiazabal. Match the wine's saline-herb register to umami and salt; avoid overly sweet or spicy dishes.

History

Single-vineyard 100 percent Xarel-lo from a north-facing plot planted in 1940 at the Recaredo estate. First vintage 1999, released 2008. Turo d'en Mota demonstrated that single-vineyard Xarel-lo could produce a serious, long-aged sparkling wine and helped establish the long-ageing case for what would become the Corpinnat collective.

  1. 1940: North-facing Turo d'en Mota plot planted to Xarel-lo
  2. 1999: First Turo d'en Mota vintage
  3. 2008: First release of Turo d'en Mota 1999, after 100 months on lees

Facts

Producer
Recaredo · visiting guide
Grapes
Xarel-lo (100%)
Classification
Corpinnat
Oak
Stainless steel; over 100 months on lees in bottle, hand-disgorged
ABV
12.5%
Price
EUR 110 to 180 at retail
Drinking window
5-30 from vintage
First vintage
1999
Biodynamic
Demeter Certified
Organic
CCPAE
Vegan
Yes (no animal-derived fining)

Frequently asked about Turo d'en Mota Brut Nature

What does Turo d'en Mota taste like?

Wild Mediterranean herb, chamomile, candied lemon and honeyed almond on the nose; saline minerality, stone fruit, a creamy long bead and racing acidity on the palate. Medium-bodied with racy acidity and a long savoury finish.

When should I drink Turo d'en Mota?

Drink between 5 and 30 years from vintage. The 100-plus month lees ageing has delivered most of the autolytic complexity; cellaring deepens the wine into tertiary honeyed-nut and saline territory over decades.

What grapes are in Turo d'en Mota?

100 percent Xarel-lo from a single north-facing plot planted in 1940. The wine demonstrated single-vineyard Xarel-lo's serious, long-aged sparkling potential.

Where is Turo d'en Mota grown?

A single north-facing plot at the Recaredo estate in Sant Sadurni d'Anoia, planted in 1940 on chalky silt-loam soils. The shaded north exposure gives high-acidity wines built for long ageing.

Tags

biodynamic biodynamic certified cellar worthy cult wine dry iconic medium body mood contemplative mood elegant mood savoury occasion cellar occasion gift occasion special old vines old world organic pairs with aged cheese pairs with charcuterie pairs with mushroom pairs with shellfish pairs with truffles price fine racy acid single vineyard sparkling traditional vegan xarel lo

Taste it where it is made: tours and tastings in Penedes

See all 22 bookable experiences in Penedes

← Back to wines in Penedes