Brutal!, 2019, Baix Penedès (Magnum!)

Brutal!, 2019, Baix Penedès (Magnum!)

Partida Creus

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Region: Baix Penedès, Spain
Grape: Xarello, Parellada, Moscatel, Ull de Llebre
Average age of vines:
Farming: Organic, biodynamic
Soil type: Calcareous clay
Harvest: By hand
Winemaking: All varietals separately fermented on indigenous yeast before blending
Ageing: 7 months in stainless steel tanks
Winemaker(s): Antonella Gerosa and Massimo Marchiori

Cloudy pink to the eye, this highly aromatic red/white blend has aromas of orange, red currant, morello, pie dough and wildflower. Mouth-filling freshness, orange sherbet, skins-y, savoury, mind-boggling. Like nothing you've ever tried.

What the heck is Brutal!? One label, different manufacturers. In 2010, in a night of chatter, words and smoke, four producers, Laureano Serres Montagut, Escoda - Sanahuja, Anthony Tortul of La Sorga and Rémy Pujol, decide to create the Brutal wine corporation, with the aim of producing wine with native vines and zero impact in the vineyard and in the cellar. Since then other producers have been added, including Partida Creus. His Brutal is obtained from a blend of grapes of Vinyater, Subirat Parent, Xarel·lo, Cartoixa Vermell, Blanc de Sumoll that come from the clay-limestone soils of the Penedes, in Catalonia. Spontaneous and separate vinification for each grape. Assembly of finished wines with 7 months aging in stainless steel tanks. Unfiltered, and without the addition of sulfur. The Brutal of Partida Creus has a cherry pink color. Fruity and spicy nose with a light volatile. On the palate it is fresh and crunchy, refreshing and absolutely drinkable.

Partida Creus makes wine from dozens of indigenous grape varieties grown on old-vines in the region. Their yields are low; the flavour concentration and complexity high.

All of the vineyards are cared for organically (implementing some biodynamic practices), by hand; and, with the help of their trusty horse and donkey.

In the cellar, their intentionally hands-off approach continues. The wines are fermented with native yeasts and are never fined, filtered or sulphured.