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100% Malvasía de Sitges, recovering this local variety in Vinya de la Plana with clay and limestone soils.Year of planting: 2018, royat-trained vines and a surface area: 1,40 ha.
2023
Drought and grape quality are the main protagonists.
From October 1, 2022 to the end of the harvest, 232 mm of water have been recorded, although the average figure for the last decade is 500 mm. Also noteworthy is the increase in temperature, which is 16ºC, 0.8ºC higher than the average of the last ten years. The result is a three-year period of drought with consequences for the entire crop, which has led to a reduction in the harvest of between 40% and 60% in the estate. Xarel-lo and Sumoll, varieties native to the Penedès, are the ones that have best withstood the high temperatures and lack of water. On the other hand, varieties such as Parellada and Macabeo are suffering more from the drought and the harvest has been reduced by up to 60% compared to 2022. This vintage may remind us of 2016, which was very dry, with great health and grapes with very concentrated sugars and acidity.
Extremely dry vintage and great grape quality. The earliest harvest ever held at the estate.
A unique plot chosen by Pepe Raventós in 2020 to produce his monovarietal white wine. It has calcareous soils with clay texture, where in 2018 vines were planted in royat training system using only the native Malvasía de Sitges variety. It covers an area of 1.40 ha.
Its northeast orientation provides long hours of sunlight. With an average production of 3,700 kg per hectare.
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.
Harvested by hand on August 30 in 15 kg boxes. We made a selection of grapes in the vineyard. Direct entry to presses. Pressing of whole grapes with a 50% yield. Light racking. Spontaneous fermentation with autochthonous yeasts from the vineyard in a cement tank. We controlled the temperature between 18 and 20 °C.
Fermentations lasted 17 days. Aged 8 months on its lees where the wine stabilizes slightly and gains volume. We did not stabilize or filter. We bottled on May 4, 2023. We keep the wine in bottle for a minimum of 9 months.
We do not use any oenological additives at any stage of 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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