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
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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.
- 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.
- 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.
- 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.
- 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.
- 1940 — North-facing Turo d'en Mota plot planted to Xarel-lo
- 1999 — First Turo d'en Mota vintage
- 2008 — First release of Turo d'en Mota 1999, after 100 months on lees
Facts
- Producer
- Recaredo
- 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.