La Vinya del Rascarà is a CORPINNAT Brut Nature, produced following a very special “interpretation” of the Traditional Method, seeking an extremely purist relationship with the terroir. The second fermentation in bottle is therefore carried out with fermenting must from the same vineyard. As such, no element is added: no sugar, no commercial yeasts, no clarifying agents, no sulphites. It has also undergone no filtration or cold stabilization.
Wine maker Ton Mata strongly believes in ageing in bottle with the presence of the “lees” and natural “carbonic” gas as enriching and protective elements that contribute to the evolution and complexity of aromas and flavours.
The 2019 harvest was disgorged in March 2025 after five years and four months (64 months) of ageing on the lees.
All ageing is carried out with a natural cork stopper, and disgorgement is performed manually without freezing the neck of the bottle.