Finca mas Perduct is a small passion project in the Baix Penedès of Catalonia (northeast Spain), owned and operated by a kind and loving young couple: Josep Maria Rosell Gracia and Rebeca Ollé. Josep Maria 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.
finca mas perdut 'pulmó de mas perdut'
xarel.lo vermell, macabeau
The Pulmó de Mas Perdut is the winery’s playful Pet-Nat made from the red grape Xarel.lo Vermell, and the white grape Macabeu. The grapes are brought to the cellar and start naturally co-fermenting in steel tanks for 72 hours with the skins to extract great aroma, structure, and color. The must is bottled at the right density to achieve elegance, yet still wonderful crunchy fruit, and then laid to rest for 6 months to continue fermenting until fully dry with the lively yeasts inside. The bottles are then disgorged, and only refilled 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 bright tree fruit character, zippy citrus, but also has the depth of earthy floral components to make this unpretentious wine complex enough to enjoy with many types of food, but also easy enough to sit with a friend and crush a bottle quickly on a patio.
finca mas perdut 'ma de mas perdut'
xarel.lo vermell, garnatxa blanca, macabeau
The Ma de Mas Perdut is the white counterpart of the winery’s newest and freshest concept of wines, showcasing parts of the body to express the ‘hand crafted’ nature of Mas Perdut. They decided to make blends of their amazing native grapes in order to show off the region, the land, and their unique style. The three grapes for this fresh white are Xarello.Vermell (a red grape), Garnatxa Blanca, and Macabeu, which all macerate together for 24 hours at cold temperatures before a light pressing and natural fermentation together in stainless steel. It is then aged for 3 months in both steel (85% of the wine) and 54-liter demijohn (15%), before it is bottled without filtration or any sulfites. The resulting wine is floral and herbaceous on the nose, showing its fresh fruit character as well, but layered with depth and intrigue. 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.
finca mas perdut 'cervell de mas perdut'
malvasia de sitges, samsó, sumoll
The 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.
finca mas perdut 'endogen' rosado
100% xarel.lo vermell
The Endogen Xarel.lo Vermell is a dynamite example of this unique and rare Spanish grape. Xarel.lo Vermell is the ‘red Xarel.lo’, and Mas Perdut farms gorgeous 50-year-old vines that truly showcase the lovely character that this grape has. After a hand harvest, the fruit goes through a cold maceration for 24 hours to accomplish as much aromatic complexity as possible, and then only the free run juice ferments with the estate’s native yeast pied de cuve in stainless steel tank. The finished wine then ages for 4 months in 300-liter Acacia barrels (70%), 300-liter local clay amphora (25%), and 54-liter demijohns (5%), before it was blended together, lightly filtered, and bottled with only a small amount of sulfites. The result has a pale orange/salmon color in the glass, with incredible aromas of red fruits, nuts, herbs, vanilla, toffee, and almonds. The mouth feel is incredible, with a sweet fruit texture, and a juicy balance between its acidity and the very soft tannins. This is a very gastronomic wine that will pair with a plethora of cuisine and occasions, wonderful with everything from seafood, to meat, to soft cheeses.
finca mas perdut 'endogen' sumoll
The Endogen Sumoll is a lovely expression of this remarkable grape, native to this part of Spain. The young vines are trained uniquely, vertically and tall, so that they have a greater exposure to the sun. This helps the maturation and quality in the free-run juice, which is all that is used for this wine (no pressed juice). The grapes undergo a cold, natural fermentation in tank, where the whole grapes and free-run juice are kept together until the wine is fully developed. This process contributes to the wine's distinctive aroma and deep color, which are derived from the grape skins and released during fermentation, but once finished, the grapes and skins are removed. Then only 4 months of aging in the classic mix of vessels that the winery uses for Endogen wines: used 300-liter mixed barrels (70%), 300-liter local clay amphora (25%), and 54-liter demijohns (5%). The final wine is bottled with very little sulfites and without any filtration, giving an intense red fruit aroma on the nose, filled with raspberry, blueberry, and underripe strawberry. In the mouth, it is fresh and exuberant, with noticeable acidity yet shows an elegant display of fruit, hints of spice, and earth. A very versatile wine for spicy dishes, seafood and crudo, and grilled chicken.
finca mas perdut 'endogen' samsó
100% samsó (carignan)
The Endogen Samsó is a stunning red that comes from beautiful old vines of Samsó (the same grape as Carignan/Cariñena) that are about 70 years old. The fruit is hand-harvested and comes to the cellar and begins fermentation in stainless steel with the estate’s native yeast pied de cuve. Only the free run juice continues on after several days of fermentation and finishes to a dry red, before it then starts its fourteen-month aging process in used 300-liter American, French, and Acacia barrels (70%), 300-liter local clay amphora (25%), and 54-liter demijohns (5%). The final wine is bottled with very little sulfites and without any filtration, resulting in a vibrant nose with concentration of dark red fruits, leather, tobacco, and spice. The mouth is powerful yet so very 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 remarkably elegant wine that will stand next to complex slow braised dishes, as well as fresh meat off the grill.
finca mas perdut 'terrer singular' blanc
100% malvasia de sitges
The Terrer Singular Amphora Blanc is made from the very particular clone of Malvasia that was brought to Spain from Greece 600 years ago, now called Malvasia de Sitges (named after the famous coastal town where it arrived, Sitges). After nearly going extinct 30-40 years ago, the vine is now coming back to fruition with more dedicated winegrowers paying attention to this aromatic and delicious grape. After the fruit was hand-harvested, a 24-hour cold maceration took place to accentuate the aromas, and then only the free run juice fermented in one single 600-liter amphora (coming from Guardiola de Font Rui, locally there in Penedes). Spontaneous malolactic also took place, and the wine aged in the amphora for 4 months with the fine lees, it was never filtered, and it was then bottled with only a touch of sulfites. The aromatics are lovely, with intense white fruit, lively herbs, and a perfect saline quality, all that lead to a fresh mouth feel that is soft and full of sweet fruits, and balanced with acidity and oiliness through to the end. This white has the complexity to contemplate and think on as it opens and evolves in the glass, but also is perfectly suited for drinking at full gulpfulls with fresh seafood, ceviche, and sushi.