De Nit 2022

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


A warm, dry year, with very healthy grapes.

A warm year, with a strong drought, which brought us very low yields and very healthy grapes, due to the low fungal pressure. A year in which drought has been the protagonist of the viticultural cycle (357 mm of rainfall, when the average is 520 mm). This meant that the grapes did not develop as well as in other years and the plant did not produce as much fruit due to the lack of water, resulting in losses of approximately 20%. The plots with the most hours of sunshine were the hardest hit. Extreme years give us very concentrated grapes that maintain a very good acidity balance: very high acidity at ripening.

Early harvest due to the long heat wave. Production down over 20%, but very healthy grapes.

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.

49% Xarel·lo:  Goblet and Espaliertrained vines between 1974 and 1990.

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

12% Parellada: Goblet-trained vines in 1969 and 1989.

5% 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.

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© Raventós i Blanc SA, 2024