Finca Mas Perdut
Baix Penedès, Catalonia, Spain
Finca Mas Perdut is a small passion project in the Baix Penedès of Catalonia (northeast Spain), owned and operated by Josep Ma and Rebeca Rosell Gracia, a young couple taking advantage of the bounty their respective families passed along to them. Josep is the 5th generation 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 crops to the locals. In 2010, Josep, after completing a degree in enology, joined with Rebeca, also an enologist, and became the first in their family to actually make and bottle wine at their home estate. The couple now grow most of their own food as well on their 30 hectare property with vegetable gardens, almond, carob, and olive trees, and even a small hut used for aging vinegars.
This part of Catalonia, the Baix Penedès, 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 the goal of making 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.
Our Selections
Finca Mas Perdut Cervell de Mas Perdut Penedes Red 2022
The Cervell (or brain) de Mas Perdut is the result of the union of two different brains (Rebeca & Josep Rosell) with the same idea, to make a light red wine from a mixture of native red and white grape varieties. The Cervell de Mas Perdut is a blend of 50% Malvasia de Sitges, a local aromatic white grape, blended with 25% Samsó (the Catalan version of Carignan) and 25% Sumoll, a rustic local variety, also known as Vijariego Negro in the Canary Islands. The Malvasia de Sitges saw 24 hours of skin contact prior to fermentation while the Sumoll and Samsó were co-fermented carbonically. The red and white wines were then blended together and allowed to rest in stainless steel and glass demijohns before being bottled after three months. The wine is bright and vibrant in the glass, with fresh berry aromas, hints of spice and white flowers, and a juicy, gulp-able finish.
Estate bottled from grapes planted on clay loam and stones at 120 meters above sea level. 13% alcohol with no added SO2. Bottled unfined and unfiltered
Finca Mas Perdut Pulmo de Mas Perdut Pet Nat 2022
The 2022 Pulmó de Mas Perdut is the winery’s playful Pet-Nat made from the red Xarel-lo Vermell mutation and the white grape, Macabeu. The grapes are brought to the cellar and are naturally co-fermented in steel tanks for 72 hours. The juice is left on the skins to extract aroma, structure, and color. The must is bottled and laid to rest for 6 months to continue fermenting until fully dry with the lively yeasts inside. The bottles are then disgorged and topped with the same wine – nothing foreign is added, including any addition of sulfites. The resulting fizz is a lovely turbid orange/pink color, with a wildly intense aroma of orange peel and almonds, showing the unique profile of the two different grapes. The palate is exciting and perfectly dry, offering wonderful crunchy fruit, zippy citrus notes, and deep earthy/floral components. This unpretentious is wine complex enough to enjoy with many types of food, but easy enough to enjoy with friends on a patio.
50% Xarel-lo Vermell and 50% Macabeu |11% Alc | 0.4 g/l RS| 15 mg/l SO2 | 1500btls produced
Finca Mas Perdut Ma de Mas Perdut Penedes White 2021
2021 Ma de Mas Perdut is the white counterpart of the Cervell de Mas Perdut, showcasing the ‘hand crafted’ nature of Mas Perdut. The three grapes for this fresh white are Xarello Vermell (a pink mutation of the native Xarel-lo grape, most often found in Cava), Garnatxa Blanca, and Macabeu, which all macerate on the skins together for 24 hours at cold temperatures before a light pressing and natural fermentation in stainless steel. The wine is then aged for three months in both steel (85%) and 54-liter glass demijohns (15%), before being bottled without filtration SO2 additions. The resulting wine is floral and herbaceous on the nose, showing its fresh fruit character and complex, spicy nose. The palate is lively and light, with ample acidity and balance, and is unpretentious and enjoyable. Perfectly suited for a warm afternoon gathered around a table of light fare. Only 11.5% alcohol from estate fruit planted to clay/loam vineyards at 120 meters above sea level.
Finca Mas Perdut Endogen Samso Penedes Red 2020
The 2020 Endogen Samsó is a beautiful red wine made from 70+ year old Samsó (the local version of Carignan/Cariñena) vines planted on clay/loam soils at 120 meters above sea level. Hand-harvested fruit is fermented in stainless steel vats before being moved to a combination of used 300 liter American, French, and Acacia barrels (70%), 300-liter local clay amphora (25%), and 54-liter demijohns (5%). After 14 months in these varied vessels, the wine is bottled with no filtration and less than 22mg SO2. The wine features a vibrant nose of dark red fruits, leather, tobacco, and spice. The palate is both powerful and fresh at the same time, reaching all of the senses with its fruit, its acidity, its structure, and its long delicious finish. This is a lovely, elegant wine that is perfect with slow braised meats and vegetables, as well as grilled dishes. 13% alcohol. Organic. 2100 bottles produced.