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It is one of the three wines that gave rise to the first collection of natural wines of the small project Vins Pepe Raventós. 100% Bastard Negre de les Terrasses del Serral 2017, 100% to the west of the estate, with vines over 40 years old on very poor limestone soil. Red wine fermented in open barrels. Only 777 bottles from this vintage.
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.
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.
Bastard Negre, from Les Terrasses del Serral to the west of the farm, with vines over 40 years old in limestone soil.
100% Bastard Negre Vineyard planted in calcareous soil, with a clay loam texture, very shallow, planted in 1974.
It is a wet, balsamic and spaced red wine. The variety brings notes of autumn, forest. Pleasant entrance in the mouth, elegant and fresh. Medium tannin.
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 soldiers...so 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”.
Selection of grapes in the vineyard. Once harvested we destem and crush lightly. Spontaneous fermentation with indigenous yeasts from the vineyardin 3 open casks of 225 L in the garage of the Mas and one Qveri. Fermentation begins on 01/09 and ends on 18/09, the day we devat without pressing. During fermentation we do a little pigeage (punchingdown) to wet the cap without extracting too much tannin. We do not control the fermentation temperature, temperature does not exceed27 ºC. After racking, we filled two casks and the Qveri. Malolacticfermentation takes place naturally. It ages during the winter monthswhere the wine is stabilized. We bottled on May 9. We do not useany oenological additives at any time in the process.