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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, 100% to the west of the estate, with vines over 40 years old on very poor limestone soil. Red wine fermented in open barrels.
2020
Very low production harvest due to heavy rains.
There were strong storms in autumn and winter that in the Conca del Riu Anoia gave us a good rain for the soils and did not cause material damage. But the spring continued to be very rainy, and the pressure of mildew could not be controlled, with losses of between 50 and 70% of production depending on the plot. Thanks to biodynamic farming techniques and phytotherapy, losses were no worse. However, the average production loss in the area will be 70%.
Rainfall was above average at 743 mm and the average temperature was warm at 14.5ºC, 1ºC above average. This vintage will always be remembered as the vintage of silence -which will accompany the terrible pandemic-. The mildew made it one of the most sought-after vintages in the Anoia river basin. In spite of the difficulties of the vintage, the grapes showed good balance, good concertation and very good acidity.
"Despite this, in 2020 we will make little, but excellent wine; The scarcity of this vintage and the good quality of the wines may make it become the most sought-after vintage!"
Pepe Raventós
Our soils are calcareous. The first layer is formed by roots of up to one metre 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.
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 do not useany oenological additives at any time in the process.
In 2014 the desire to show wines as they are pushes Pepe Raventós to produce wines without sulfites as a way of working and conceiving life. In the garage, a clean, exclusive, small place, free of second fermentation yeasts in the environment, is where he experiments with amphorae, cements and breads and where he makes the wines, he is most passionate about. Certified organic wines.
As a member of Club 1497 you will have three exclusive fixed shipments, access to limited editions and you will be able to participate in special meetings and tastings.
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