Ancestral Viña del Mas 2017

Ancestral Viña del Mas 2017

Natural sparkling wine. 100% Xarelo de la Viña del Mas, where we find deep and clayey calcareous soils. The wine begins fermentation in stainless steel tanks and ends inside the bottle. Only 920 bottles

Vintage of contrasts, rainy to budbreak and difficult due to the drought until the end of the cycle. A harvest of very low production, but the plants have recovered energy for good vegetative development.

The growing season was short, and we started the harvest earlier than ever before. We finished the estate harvest on August 30 with the Xarel·lo from the Noguer vineyard. It was healthy with concentrated, rounded wines with good acidity. The plant has recovered from the 2016 vintage and appears to be strong for the new campaign. During the agricultural year we have had a rainfall of 448 L/m2 (the average over 20 years is 525 L/m2) and the average temperature was 15.5 °C (annual average is 15.2 °C). A harvest of contrasts; concentrated rounded wines with good acidity. The plant managed to recover from the drought of the 2016 vintage.

The soils on the Estate are calcareous. The first layer comprises roots of up to 1 meter that live in the clay along with nutrients, organic matter and water. Second layer, from 1 meter down. This is where the plant meets the compact clays known locally as galera. Calcareous base rock encrusted with marine fossils.

The varieties we have planted are Xarel·lo and Bastard Negre, an ancestral variety that Pepe is trying to recuperate.

Ancestral is a natural sparkling wine, 100% Xarel·lo de la Vinya del Mas, where we find deep soils with calcareous and clay texture. Vines planted in 1970

Sparkling wide and vinous in the mouth. The variety gives them notes of ripe fruit, iodine and herbaceous. Saline and mineral. Long. Without disgorging. Brut nature.

The vineyard is carried out on a strictly organic basis respecting the soil, the vineyards and its ecosystem to develop and maintain a balanced environment. We work with spontaneous and planted plant covers.

The maximum attention is focused on the vineyards, carrying out a meticulous work throughout the whole agricultural year, such as green pruning, winter pruning, making that the air circulates among the grapes minimizing the onset of diseases; Since once the grapes have matured in a healthy way, the wine can be allowed to develop with minimal intervention in the cellar; yeast, sugar, chemicals, or temperature control are not used in winemaking, making the process as natural as possible.

We work according to the biodynamic principles following the lunar calendar for the work on the vines, and we make our own preparations. We apply compost of the animals of our little farm.

All the work in the vineyard is done by hand and, when required, with the help of horses; 100% animal traction.

In winemaking, we go to the limit and from 2014 - in the garage of the Mas del Serral- we make natural parcel vinification of: “La Vinya del Mas”, “La Vinya del Noguer” and “ Les Terrasses del Serral”.

Harvested in 15 kg boxes on August 30, the grape was very healthy due to the drought throughout the ripening period. The grapes gostraight to the presses. Whole grape pressing, to prevent oxidationand to obtain a higher quality must. Slight crushing. Spontaneous fermentation with yeasts native to the vineyard at controlled tempera-tures between 16 and 19 °C in stainless steel tanks in the garage ofthe Mas (farmhouse). The fermentation in tanks lasted 18 days. We bottled with a density of 1001 (18,7 g/L of residual sugar) to complete the fermentation in the bottle to be able to obtain a sparkling wine with the ancestral method. There is a minimum aging of 24 months in bottle. We do not disgorge or use any additives.

Bottles: 3.560

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