Textures de Pedra 2022

2022

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.

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.

60% Xarel·lo vermell:  Espalier-trained vines in 2002.

40% Sumoll:  Goblet-trained vines planted in 1957.

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.