Winegenie
winegenie.com/wine/mestres-mas-via-2008 · data sheet · generated 2026-09-17

Mestres Mas Via 2008

750 ml Xarel·lo, Viura, Parellada 2008

Mestres Mas Via 2008 is a dry, medium-bodied sparkling from Xarel·lo, Viura, Parellada, in the sparkling style. Acidity is fresh; oak influence is none. Good with Spanish tapas, seafood pasta, roast chicken, mushroom risotto. Cheapest offer £75.00 at Hedonism Wines.

Offers · cheapest first
Hedonism Wines
Out of stock
£75.00
Buy at Hedonism Wines
Affiliate link via /go/. Price from the merchant feed, seen Thu, 17 Sep 2026 10:29:01 GMT.
Taste profile
inferred · confidence 0.4
sweetness
1 / 5
dry
Xarel·lo + Viura prior
body
3 / 5
medium
Xarel·lo + Viura prior
acidity
4 / 5
fresh
Xarel·lo + Viura prior
oak
1 / 5
none
Xarel·lo + Viura prior
Estimates by WineGenie, not the merchant's or a critic's words. Built from the grape's typical profile, the appellation, terms in the name and the merchant's description. How this works.
Facts
Style
Sparkling
rules-v1
Colour
Sparkling
merchant feed
Origin
not stated
Grapes
Xarel·lo, Viura, Parellada
lexicon
ABV
not stated by merchant
Farming
not stated
Vegan
not stated
Critic score
none
merchant feed
Drinking window
not stated
Decant
not stated
Occasions
celebration · aperitif · wedding · gift
inferred
About Xarel·lo
Typical aromas: green apple, pear, fennel, herbs, saline. Serve at 7–10 °C. Grape page.
knowledge base
Similar wines · by structure and price
WineVintageGrapeStyleSweetBodyScoreFrom
Mestres Mas Via 2005
Mestres
2005Xarel·lo, ViuraSparkling£75.00
Raventos De Nit Rose 2024
Raventos i Blanc
2024Xarel·lo, ViuraSparkling£31.00
Parés Baltà, Historic Brut Nature, Cava 2018
Parés Baltà · Penedès
2018Xarel·lo, ViuraSparkling£23.00
Parés Baltà, Paco Molina Cava Brut, Nv
Parés Baltà · Penedès
NVXarel·lo, ViuraSparkling£13.90
Merchant's description

Mestres Mas Via 2008 is a Brut Gran Reserva Cava from the Penedès region, crafted exclusively in exceptional years. This vintage comprises a blend of Xarel·lo, Macabeo and Parellada sourced from the winery`s oldest vines, typically over 50 years old. The base wine undergoes fermentation and a 12-month ageing process in chestnut barrels before secondary fermentation in bottle, which contributes to its complexity. The extended maturation period of approximately 16 years on the lees results in a deep yellow hue, finely integrated bubbles and a nuanced aromatic profile including baked brioche and dried fruits.

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