Turo d'en Mota Brut Nature

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In the glass

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.More wines for aged hard cheese →
• Wild mushroom risotto with truffle 100-month lees depth and Xarel-lo's savoury herb register hold up to earthy mushroom and white truffle.More wines for risotto →
• Suquet de peix Saffron fish stew echoes the wine's herb depth; saline minerality matches the rich seafood broth.More wines for shellfish and oysters →Find suquet de peix on TableJourney →
• Iberian Bellota ham 5J The wine's nutty-honeyed register echoes the highest-grade Iberian ham's complex salty-sweet finish.More wines for ham →Find iberian bellota ham 5j on TableJourney →

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. Formatge serrat Our pick Five years or more on the lees give these zero-dosage Corpinnat wines a savoury, autolytic depth that suits a mature pressed cheese, while the bone-dry palate, high acidity and fine bead cut the fat of a serrat.

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. 1940North-facing Turo d'en Mota plot planted to Xarel-lo
2. 1999First Turo d'en Mota vintage
3. 2008First 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

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