Xarel·lo Viña del Noguer 2021

Xarel·lo Viña del Noguer 2021

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. 

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An excellent, very healthy vintage with a longer cycle and slow ripening.

The 2019 vintage was classic, Mediterranean and fresh. We had a late harvest, but at the same time extraordinarily healthy and tasty. It was a year marked by the classic Mediterranean climate with a wet autumn, a cool spring with occasional rain and a dry, hot summer. With a total rainfall of 556 mm. The cool spring and vintage caused a delay in the cycle and harvest.

High rainfall in autumn and occasional rains in spring led to good vegetative growth. The summer was rainy but hot: 111.7 mm and maximum temperatures of 40ºC in July. With the plant's energy, we withstood the heat well. Late harvest with medium production, very healthy and concentrated grapes. In short, an excellent vintage with a longer cycle and slow ripening: ideal conditions for great wines.

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 kept the wine in the bottle for at least 6 months. We do not use any oenological additives at any time in the process.


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