Textures de Pedra

2016

This is the combination of three local black grape varieties: Xarel·lo vermell, Bastard Negre and Sumoll. Textures de Pedra is a vin gris concentrated on the palate and with a great potential for ageing.
Textures de Pedra
11.200 bottles

Stony soils


Maximum expression of the Mediterranean varieties, the Penedès climate and a stony soil, and the result of long ageing on the lees.

Textures de Pedra is named after its vineyard of origin, the Vinya Més Alta, situated at the top of the Turó del Serral, the highest point on our estate, where the soils are stony. The geology of these plots means that the vines' roots have to reach down to deeper layers in order to find water (the soil is fresher), and this produces grapes that favour the creation of more concentrated wines, with more structure.

Bastard negre


Bastard negre is a native variety recently discovered on our estate. Up to summer 2015, it was identified as Monestrell. However, when we carried out DNA tests, it was confirmed that this was a far rarer local grape variety that was no longer used: Bastard negre. This variety tastes rustic and has high acidity levels, and is well adapted to our area. It gives Textures de Pedra strength and potency, as well as density and texture on the palate, reinforcing the golden note and giving it volume and tension.

2016 harvest


The cycle began with an autumn with very low rainfall. From October to March it was 115 L/m2, and the average of recent years is 276 L/m2. The average temperature of autumn and winter was warm. The sprouting of Xarel·los began on 22 March and despite the low rainfall budding was good with a large number of grapes. The cycle remained extremely dry, 126 L/m2 of rain until the start of the harvest (average over the last 20 years is 182 L / m2). The self-regulation of the strain meant that the brima was high and the grapes were of a low weight, causing a large drop in production, but an appropriate balance for the plant.

The period until harvest was warm to fresh (average 19.7 ºC versus the average over the past 20 years of 20.1 °C). The rain on 22 July was 38 L/m2 changed the aspect of the vineyard, allowing the grapes to ripen more.

The harvest was developed over a long, warm period a with a zero rainfall until 13 September, when we had a refreshing rain of 13 L/m2, with 90% of the estate already harvested. The varieties that are better adapted to drought were those with large grapes, such as Xarel·lo and Sumoll.

 

During the agricultural year we had an extreme drought with a rainfall of 283.5 L/m2 (average of the past 20 years is 521/m2) and the average temperature was 15.4 ºC (average of the past 20 years was 15.2 ºC).

Interactive map of
Textures de Pedra
2016


Bastard negreHarvested after 25 of August. Goblet-trained vines planted in 1974.
Xarel·lo vermellHarvested after 31 of August. Espalier-trained vines in 2002.
SumollHarvested after 25 of August. Goblet-trained vines planted in 1957.

Bastard negre

It is the red variety that historically predominates on the estate. It should not be confused with the Bastardo Atlàntic. The Bastard no doubt comes from the Bastardo Nero planted in Sardinia, and which spread across the Iberian Peninsula as far as La Rioja where it is known as Graciano.
Our Bastard Negre vines were planted in 1974, and the plant material is a massal selection of the estate. It is a variety that keeps the acidity well, has a low pH, and is extremely good for producing long-aged sparkling wines if it is vinified like a vin gris.

Xarel·lo vermell

A sister of the Xarel·lo variety, and one that has almost disappeared, it has a pink skin, is rustic in agriculture and ripens slowly. It maintains its acidity well and allows us to produce fresh, full-bodied, structured wines as a basis for long-aged sparkling wines.

Sumoll

Red native variety that almost disappeared and which we are recovering. The agricultural work is complicated. Moderately vigorous and producing a high yield, it adapts perfectly to our Mediterranean climate. Its wines generally have a low intensity of colour and are fresh and rustic. Vinified like a vin gris, they produce wines with a good structure, elegant, with a low pH and an acidity that is magnificent for long-aged sparkling wines.

Technical details

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