Pepe Raventos 2019 Bastard Negre, Les Terrases del Serral, Penedes

Vintage Notes: 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 2019 vintage was classic, Mediterranean and fresh. Ideal conditions for great wines.

Viticulture: 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.

Winemaking: Harvested by hand on September 14 in 15 kg crates. Grape selection in the vineyard. Once harvested we skimmed and lightly crushed. Spontaneous fermentation with native yeasts from the vineyard in 3 open barrels of 225 liters in the garage of the Mas and a Qveri. Fer- mentation begins on 17/09 and ends on 11/10, the day we bleed. We do not drink. During fermentation we make light pigeages to wet the cap without extracting too much tannin. We do not control the fermentation temperature; the temperature does not exceed 27 °C. After devatting, we fill two butts and the Qveri. Malolactic fermentation takes place naturally. Aging takes place during the winter and spring months, where the wine stabilizes. We bottle on July 29th. We do not use any oenological additives at any stage of the process.