Colet - Clàssic Penedès
Farming the vineyard his family has owned since 1793, Sergi Colet is as meticulous in the vineyard as in the winery. Not only does he farm organically, his entire winery is built for sustainability. Wanting to demonstrate the terroir of his family's land, Sergi makes his wines in a primary style, where lees contact and aging time do not overshadow what character comes direct from the vineyard. He helped establish the Classic Penedès DO, formerly part of the fragmented Cava DO, which serves to distinguish the exceptional sparkling wines of Penedès.
Tradicional Extra Brut
55% Xarel-Lo/35% Macabeu/10% Parellada from Certified Organic (required by the DO) calcareous soils. Warm with cold nights, maintaining lots of freshness, thanks to altitude and slope orientation.
Winemaking: “Natural”, aside from secondary fermentation (as with nearly all sparkling wine) which is inoculated. Sergi does a very low inoculation level for secondary fermentation, leading to less lees in the bottle for aging, and thus giving him a slow fermentation, producing a particularly fine bead. Additionally, all bottlings are Reservas, seeing only 15 months “en rima” (aging horizontally on the lees). They are aged on the lees for longer periods before being disgorged, but stored vertically, minimizing the effects of lees.
Production: 5,800 cases
Gran Cuvée Extra Brut
70% Chardonnay/20% Macabeu/10% Xarel-Lo from Certified Organic (required by the DO) calcareous soils. Warm with cold nights, maintaining lots of freshness, thanks to altitude and slope orientation.
Winemaking: “Natural”, aside from secondary fermentation (as with nearly all sparkling wine) which is inoculated. Sergi does a very low inoculation level for secondary fermentation, leading to less lees in the bottle for aging, and thus giving him a slow fermentation, producing a particularly fine bead. Additionally, all bottlings are Reservas, seeing only 15 months “en rima” (aging horizontally on the lees). They are aged on the lees for longer periods before being disgorged, but stored vertically, minimizing the effects of lees.
Production: 10,000 bottles
Professional Reviews
RP90 - Colet Tradicional 2016
Reviewed by: Luis Gutiérrez
Issue Date: August 30, 2019
Tasted once again, the 2016 Tradicional is a classic sparkling produced with the three white grapes from Penedès—Xarel.lo (50%), Macabeu (42%) and Parellada (8%). It refermented in bottle and was kept with the lees for no less than 18 months (all bottles have the disgorgement date on the back label and cork). This was just disgorged and felt quite biscuity and yeasty, with some fruit, a balanced palate and integrated bubbles, with a dry finish. It has 4.5 grams of sugar. 65,000 bottles produced.
RP91+ - Colet Gran Cuvee 2016
Reviewed by: Luis Gutiérrez
Issue Date: August 30, 2019
The 2016 Gran Cuvée, a blend of 70% Chardonnay, 20% Macabeo and 10% Xarello kept in bottle with the lees for no less than two years, is always a serious wine with a balanced palate and good acidity. It has a complex nose with aromas reminiscent of nuts and yeasts with some fruit and integrated bubbles that give it a special creaminess. 12,000 bottles.
RP92 - Colet Assemblage 2015
Reviewed by: Luis Gutiérrez
Issue Date: August 30, 2019
I tasted another impressive and characterful bottle of the 2015 Assemblage, a sort of blanc de noirs or dark white (I cannot really say it's a rosé) produced with a blend of Pinot Noir and Chardonnay. It has a complex nose of berries, spices, yeasts, smoke and something cereal-like. It has a balanced palate and integrated, fine bubbles. 7,500 bottles produced.
