Celler Kripta Kripta Gran Reserva 2016

Celler Kripta Kripta Gran Reserva Brut Nature, Corpinnat

Kripta is the flagship wine of Celler Kripta, a Brut Nature that, after exceptionally long bottle aging, shines with finesse, length, and precision. What does Brut Nature mean in practice? No sugar is added after disgorgement, allowing you to taste the pure character of the grapes and their origins.

Vineyards and region

Kripta is built on three historic plots, each of which plays a distinct role in the flavour profile.

• Vicari, Sant Pau d'Ordal, Macabeu, 1962, 239 meters, gravel and excellent drainage
  Delicate fruit with white blossoms, finesse, and elegance. Vines with an average yield of around 6,000 kilos per hectare provide the foundation for Kripta's refinement.

• Mercader, Sant Sadurní d'Anoia, Xarel lo, 1974, 162 meters, lime and clay
  Loose bunches with thick skins provide strength, body, and structure. Tying them up increases leaf surface area and promotes even ripening.

• Lola, Sant Joan de Mediona, Parellada, 1969, 650 meters, mountain terroir
  Large temperature differences between day and night provide freshness, high natural acidity, mineral saltiness and subtle tropical notes.

Vinification and maturation

Each grape is fermented separately with carefully selected house yeasts. The primary fermentation lasts approximately 28 days at 16°C (61°F), on the fine lees for added depth. This is followed by the tirage, the bottling with yeast and sugar that initiates the secondary fermentation in the bottle. Kripta then matures for almost 85 months sur lie in the cellar at 17°C (62°F). Why mature with a natural cork and not a crown cap? Cork controls the autolysis differently and adds complexity, subtlety, and a silky texture. Kripta is only released after at least eight years of total aging. Alcohol is 11.5 percent, total acidity 6.2 grams per liter—precisely the backbone you feel in the glass.

Grape composition

Macabeu 45 percent, Xarel·lo 20 percent, Parellada 35 percent.
Macabeu brings blossom and white fruit, Xarel lo provides backbone and length, and Parellada delivers a fresh, delicate mousse and citrus nuance. The blend is thus both ripe and razor-sharp in its precision.

Tasting notes and serving suggestions

Pale gold with fine, persistent bubbles. The aroma reveals white fruit, citrus zest, fennel, and brioche with a salty undertone. The palate is both taut and creamy, supported by lively acidity and a long, layered finish. Serve at 8 to 10 degrees Celsius with oysters, sashimi, sea bass tartare, but also with veal loin with a light jus or lobster with beurre blanc. The dry style allows ample room for umami and subtle spices.

The bottle

The iconic amphora bottle was created and patented by Agustí Torelló Mata and is entirely handmade. Its shape is functional. Its roundness allows the yeast to circulate gently, a natural bâtonnage that adds complexity, balance, and a creamy texture.

The label

The label, designed by artist Rafael Bartolozzi, evokes the Cadaqués landscape with poppies and an olive branch. It's a clear nod to its Mediterranean origins, a visual representation of the culture upon which Kripta is built.