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Xarelo de la Viña del Noguer Alt, located just above the Mas del Serral. The strains of this plot are 50 years old. The soils are calcareous with a clay texture. The wine ferments in cement and ceramics. Number of bottles 1,415.
The 2018 vintage began with a drier and colder autumn than usual. With the arrival of winter, the rain also came. During the winter months, it rained 216 mm (the average of the last 25 years is less than 100 mm). Due to this cold period, the sprouting was late. Spring continued to be very rainy; it rained 212 mm, which caused the recovery of the plant, a good vegetative growth and an abundance of fungi, especially mildew. Precisely at the time of flowering, the mostsensitive period for mildew and oidium, it rained every day. Workingwith phytotherapy, biological control and very low doses of copperwe managed to control the fungi.
In August, we had the highest historical temperatures on the estate,reaching 40 °C on 4 August, which caused the cycle to advance aday or so. During the harvest the temperature was rather cool, and wehad four days of rain. We made a very rigorous selection of grapesin the vineyard.
During the whole agricultural year, it rained 654.9 mm (the averageover the last 20 years is 517.8 mm and the average of the last three years of drought is 387.8 mm). The average temperature was 15.2 °C,similar to the average of the last 20 years
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.
Xarel·lo: from Vinya del Noguer Alt, located above Mas del Serral; the vines on this plot are almost 50 years old and the soils are calcareous.
100% Xarel·lo variety. Vineyard planted in calcareous soil, with clay texture in 1970.
It is a round, enveloping, saline and fresh wine. The variety gives it a wide range of aromatic nuances from aniseed, Mediterranean herbs, smoked, fruit and iodine.
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.
Manual harvesting on September 14 in 15kg boxes. We selected the grapes in the vineyard. Then they went straight to the presses. Pressing of whole grapes with 50% yield. Slight crushing. Spontaneous fermentation with indigenous yeasts from the vineyard in the garage of the Mas. We controlled the temperature between 18 and 20 °C in a french oask barrel of 1,600-liters.
Fermentation lasted 18 days. It was aged for 6 months on the lees where the wine stabilized and gained volume. We do not stabilize or filter. We bottled on 29 Apr 2019.
We kept the wine in the bottle for at least 6 months. We do not use any oenological additives at any time in the process.