Júlia Bernet's Finest Bubbles

In the heart of the Penedès region (Corpinnat) of Catalonia, the family-run winery Júlia Bernet has established itself as one of the most respected small producers of traditional-method sparkling wines. Rooted in mountain vineyards and guided by a commitment to authenticity, the estate has built a reputation for producing expressive wines that reflect both their origin and the dedication of the family behind them.

Founded in 2003 by Xavier Bernet and Cristina Garcia, Júlia Bernet (winery named after their first daughter) emerged from generations of viticultural tradition. The Bernet family had long cultivated vineyards in the hills of Subirats, selling grapes to local cooperatives. Recognising the exceptional quality of their high-altitude vineyards, Xavier and Cristina decided to take a different path: vinifying and bottling their own wines in order to showcase the character of their fruit and terroir.

Today, Júlia Bernet remains intentionally small in scale, allowing the family to focus on quality rather than volume. The estate's vineyards are located in elevated sites within the Ordal mountain range, where poor, stony soils and cooler conditions encourage slow ripening, natural freshness, and remarkable balance in the grapes. These characteristics form the foundation of the winery's elegant and age-worthy sparkling wines.

A key part of the winery's identity is its membership in Corpinnat, the collective brand representing some of the finest traditional-method sparkling wine producers in Catalonia. Corpinnat members are required to meet rigorous standards, including estate-focused production, hand harvesting, organic viticulture, and extended ageing. For Júlia Bernet, these principles closely reflect the way the family has always worked.

The winery's flagship sparkling wines are based largely on Xarel·lo, the indigenous grape variety that thrives in Penedès and is increasingly recognised internationally for its ability to produce complex wines with exceptional ageing potential. Through careful vineyard management and long lees ageing, Júlia Bernet crafts sparkling wines that combine precision, depth, and a distinctive mineral character.

In recent years, the winery has received growing critical recognition, culminating in significant acclaim for its long-aged cuvées. These wines demonstrate the remarkable potential of mountain-grown Xarel·lo and the patience required to produce sparkling wines of genuine distinction.

Despite increasing international interest, Júlia Bernet remains firmly committed to its artisanal philosophy. Production volumes are limited, vineyard work is carried out with meticulous attention to detail, and each wine reflects the family's belief that great sparkling wine begins in the vineyard.

The wines are equally at home in leading restaurants, specialist wine shops, and private cellars. At Fìon, we are delighted to represent Júlia Bernet in the UK and to offer the following cuvées to both trade and private customers. For current stock availability, pricing, and full-case orders, please get in touch at info@fionwines.co.uk. We would be pleased to discuss the range and help you find the wines best suited to your needs.

Ú Brut, Serres d'Ordal, 2024: This is a 'village' style, with fruit sourced from 20 to 90 year old Xarel.lo vines located in the calcareous soils of the Ordal Mountains at an altitude of 300-400 meters. Disgorged in April 2026, the wine has stayed 24 months in its lees as Xavi disgorges à la minute every time an order gets placed, so the disgorgement date will change from lot to lot during the year, thus gaining more autolytic complexity as time passes by. Value for money? This is a serious Corpinnat to put your hands on. Expansive with a creamy texture, bubbles are very fine and delicate, finishing with a great level of complexity. Ripe yellow stone fruit, baked apples, ripe pears, white flowers, subtle nuttiness and a chalky bite to it. Brut nature in style. 92+ Parker.

Barraca dels Coscons 2019: Also Brut Nature. This cuvée is what it used to be called 130. It has been ageing on its lees for 72 months. Only the best must goes into Xavi’s Reserva, with a very limited production of 4000 bottles yearly. It comes from the oldest vines within his vineyards, 130 vines precisely, hence the name this cuvée has before, that now pays tribute to the vineyard itself. After that extended lees ageing, it reveals aromas of confit citrus peel, baked pastry, toasted almonds and chalk dust. The palate is broad yet precise, combining a creamy mousse with vibrant acidity and a pronounced limestone minerality. Complex, savoury and exceptionally persistent, this is a serious, terroir-driven Corpinnat that showcases both the ageing potential of Xarel·lo and the unique character of the Ordal Mountains. 94 Parker.

Camí dels Vidriers 2021 (rosé) is a blend that gravitates around Garnatxa and Xarel·lo Vermell. Disgorged in March 2023, after spending 26 months aging on its lees. The grapes are vinified at low temperature, without adding sulfur and macerating on their skins for about 10 hours. Spontaneous fermentation for about 3 weeks. The second fermentation starts by adding must from the same vineyards. This is the more perfumed and delicate side of Júlia Bernet, prioritising freshness, fragrance and elegance while still retaining the house's characteristic mineral tension. It's not your fruity or sweet-ish rosé. Pale in colour and exceptionally fine-boned, it offers notes of wild strawberry, pink grapefruit and rose petals, underpinned by chalky minerality and a subtle saline edge. The mousse is delicate and persistent, the palate dry and silky, and the finish long, savoury and refreshing. A gastronomic sparkling rosé that favours elegance over exuberance.

We also have very low availability left of his María Bernet, Gran Reserva, 2014, so please, do get in touch proptly to check stocks. Named after the Xavi’s second daughter, it’s also coming from the small vineyard of Barraca dels Coscons. A long-aged Corpinnat with an incredible acid backbone that brings a superb ageing potential.The Xarel.lo rests for 6 months on its lees after fermentation before undertaking the second bottle fermentation. Minimum ageing of 5 years before disgorgement. Undoubtedly Xavi's finest job, the more exquisite, and very worth cellaring-material.

Miguel Crunia 

Director at Fìon, Edinburgh

#7 Harper's 50 Top Sommeliers UK 2024 & 2025 

Spanish Wine Specialist at Food & Wines From Spain & Wine Scholar Guild