Finca Mas Perdut 'Cervell de Mas Perdut' Red 2022 (750ml)

50% Malvasia de Sitges
25% Sumoll
25% Samsó
ABV 11%
Fermentation Stainless steel, Indigenous yeasts - aged 3 months
Farming Methods Organic/Natural

The 2022 Cervell de Mas Perdut is part of the winery’s newest and freshest concept of wines, showcasing parts of the body to express the ‘hand crafted’ nature of everything that they do. After much time considering how to accomplish that, they landed on blending autochthonous varieties together in order to show off the region, the land, and their unique style. This blend of white and red grapes has 50% of the local Malvasia de Sitges (white), which went through a 24 hour cold maceration before fermentation in tank, that was then blended with equal parts of carbonically fermented Sumoll and Samsó. This fresh style red then aged for 3 months in stainless steel (85%) and 54-liter demijohns (15%) and was not filtered or fined, saw no sulfites added, and was released to the market in very limited quantities. Bright and vibrant in the glass, the wine is explosive with fresh berry aromas, hints of spice and white flowers, and is meant for enjoying with or without food, but with a smile for sure.

The name of this wine is ‘The Brain’ of Mas Perdut – a wine that took a lot of contemplation and consideration to bring the mix of native grapes into a lively, natural, and delicious blend.

Finca mas Perdut is a small passion project in the Baix Penedès of Catalonia (northeast Spain), owned and operated by a kind and loving young couple: Josep Ma and Rebeca. Josep Ma Rosell Gracia is the 5th generation of his family of grape growers in Santa Oliva, who since 1868 have had a challenging history of tending to the estate, while dealing with war and phylloxera, all the while selling grapes and other Mediterranean crops to the local community. For the first time in the estate’s history, Josep began making wine in 2010 (after studying oenology), and then with Rebeca (who is also an oenologist) who joined in 2015 when they fell in love, and brought together the family’s land and traditions, while dedicating only the best fruit from the 30 hectares of vines to a tiny production of less than 20,000 bottles annually. The couple grows most all their own food as well, with gorgeous vegetable gardens, almond, carob, and olive trees, and they even have a small hut on the property where they age their own vinegars. The land is gorgeous, and their efforts to preserve their soil and ecosystem is inspiring, giving focus to the Mediterranean terroir, full of clay and loam soils topped with stones. With a sincere effort to make wine with as little intervention as possible, they farm native grapes, and experiment with several different aging vessels, such as demijohns and amphora. Their focus is to make unique wines, with history behind each bottle, giving a personal touch and different experience to every expression they create.

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