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100% Xarelo de la Vinya 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.
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.
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 harvest on September 5th in 15 kg boxes. We made a selection of grapes in the vineyard. Direct entry to presses. Pressing of whole grapes with a 55% yield. Light racking. Spontaneous fermentation with autochthonous yeasts from the vineyard in the Mas’s garage. We controlled the temperature between 18 and 20 °C in a 2,000 liter French oak foudre, 1,000 liter amphora and two 500 L French oak barrels.
Fermentations lasted between 15 and 22 days. It was aged for 8 months on its lees where the wine stabilizes slightly and gains volume.
We did not stabilize or filter. We bottled on May 5, 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.
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