De Nit 2018

“Looking for colour, I found Monestrell from the western part of the Serral hill, which provides complexity without losing freshness” - Pepe Raventós

2018 HARVEST

Anyada plujosa i humida. Verema de producció mitjana amb molt bons equilibris de sucre i acidesa.

L’anyada 2018 va començar amb una tardor més seca i freda de l’habitual. Amb l’arribada de l’hivern també va arribar la pluja. Durant els mesos d’hivern van ploure 216mm ( la mitjana dels últims 25 anys és inferior a 100mm). Degut al fred d’aquest període la brotada va ser tardana.

La primavera va seguir sent molt plujosa, van ploure 212mm, fet que va provocar la recuperació de la planta, un bon creixement vegetatiu i una alta pressió de fongs, sobretot de míldiu. Just en floració, el període més sensible pel míldiu i oïdi, va ploure cada dia. Treballant a

2 after 90% of the grapes had already been picked. The grape varieties that best adapted to the drought were the ones that produce larger grapes, such as Xarel·lo and Sumoll.

MONESTRELL PLOT
The vines of the Barbera, Plana and Viader plots have deep soil with a clay loam texture, which provides us with freshness and elegance. The Monestrell plot, situated on the terraces on Serral hill, marks the De Nitsparkling wine with its personality.

40% Xarel·lo:  Goblet and Espaliertrained vines between 1974 and 1990.

34% Macabeu: . Goblet and Espalier-trained vines between 1982 and 2000.

19% Parellada: Goblet-trained vines in 1969 and 1989.

7% Monastrell:  Goblet-trained vines in 1974.

Biodynamic viticulture. Vineyards with spontaneous plant cover, which fosters biodiversity, fertility and life in the soil. We apply manure that comes from our animals and is composted during the winter. We adopt the gobelet short pruning system. Plant infusions are used as phytotherapy to minimise the use of copper and sulphur. The European grapevine moth (Lobesia botrana) is controlled by sexual confusion. Control of berries and ripening before the harvest. Manual harvest.

Gravity-led grape reception system at the winery. At each stage, the atmosphere is controlled with dry ice. Slow, lowpressure pressing. Static settling at low temperatures. First fermentation in stainless steel vats at a controlled temperature, separating varieties and soil types, blending, second fermentation in the bottle and minimum ageing of 18 months with the lees in the bottles. We do not add expedition liquor. The disgorging date is indicated on the back label.

Do you want to know more about our wines and sparkling wines, their origins and the protagonists of these three projects?

© Raventós i Blanc SA, 2021