After seven years spent harvesting and producing our first red wine in Bordeaux, Chateau dAiguille, in 2002 we embarked on a new adventure on our Raventós i Blanc estate: Isabel Negra red wine.
Terraces of Serral: el Serral vineyards 11 and 12 are southwest-facing and have shallow calcareous soil formed in the Miocene with a loamy texture and low organic matter content. The Monastrell variety, grown using the traditional goblet vine training system and planted in 1974, comes from a special clone on our estate which has small bunches and a low level of production (3,000 Kg/ha). El Serral vineyard 1 is northeast facing and has shallow calca-reous soil formed in the Miocene with a loamy/silty texture and low organic matter content. The Cabernet Sauvignon variety has been planted since 2006. Trained in double Cordon de Royat on 3-tier trellises (1+2+2). Competition through vegetative cover and yields of 4,500 to 5,500 Kg/ha.
A cool year of extremes, with a snowfall on March 9 we wont forget. The season began with a very rainy month of October; a fall that was not very cold meant the leaves stayed on the plants for longer and the vines could load up their reserves. The winter was long and cold. We started pruning on December 10. The Xarel.los started to bud on March 26, ten days late, as did the other varieties during the rest of the cycle. A cool and rainy spring held on and protected us from the heat until the month of August. On August 12, 30 liters of rain fell and helped us to complete the water reserve of the soil; 24 liters more fell on August 19, which caused an outbreak of Botrytris, which meant closely supervising the Macabeo grape. We started the harvest on August 18 and, fortunately, we had a month without any rain so we were able to gather all the grapes on the estate except the Parellada, which was harvested on September 17. This was brought forward due to the 58 liters rainfall that day.
It was an agricultural year of extremes: we collected 700 liters of water compared to an average of 526 liters over the last ten years and the average temperature was 14.4 ºC compared to 15.3 ºC over the last ten years.
Biodynamic viticulture. A vineyard with spontaneous vegetation coverage which affords biodiversity, fertility and gives the soil a lot of life. We add manure from our animals, composted in the winter, and we perform a short goblet pruning.
Use of plants and herbal infusions to minimize the use of copper and sulphur. Control of Lobesia Botrana by means of sexual confusion. Testing of fruit and maturation controls before the harvest. Manual harvest.
The grapes enter the winery by gravity. A special maceration to obtain the desired color intensity and increasing our aromatic complexity. At each stage atmosphere controlled with dry ice. Slow pressing at low pressure, blending the qualities of the musts. Static sedimentation at low temperatures. Alcoholic fermentation separated by soil, in stainless steel tanks at a controlled temperature and aged on the lees. Twelve months ageing in French oak casks. Coupage (blending) and twelve months ageing in the bottle.
60% Cabernet Sauvignon harvested on 2nd of October and 40% Monastrell harvest on 25th of September.
|Winery||Raventós i Blanc|
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Cabernet Sauvignon, Monastrell|
|Denomination of Origin||D.O. Conca del Riu Anoia|
Una de las más largas tradiciones vitivinícolas documentadas en manos de la misma familia, en el mundo. Finca familiar desde 1497; 21 generaciones trabajando la misma finca.
Conca del riu Anoia, el nombre de una zona geográfica con unas características comunes: una historia vitícola milenaria; historia geológica de formación de suelos; variedades autóctonas; clima del Penedés oriental. Vinos sinceros fruto de una finca, de unos suelos, un clima y unas uvas locales.
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