Textures de Pedra 2016

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

2016 HARVEST

A surprising vintage: the lowest rainfall since we have data (1950) and magnificent balances.

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).

A surprising harvest in terms of quality; very good balance of sugars, acidity and structure due to the concentration of the grape caused by the lack of water. Yields were very low, the lowest in the history of the estate.

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.

25% Bastard negre:  Goblet-trained vines planted in 1974.

50% Xarel·lo vermell:  Espalier-trained vines in 2002.

25% Sumoll:  Goblet-trained vines planted in 1957.

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.

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 48 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, 2021