Pepe Raventos 2021 Xarel-lo, Noguer Alt, Penedes
Item Number: 19145
Sub Region: Penedes
Appellation/AVA: Penedes DO
Estate Grown Wine: Yes
Vineyard Designation: Noguer Alt
Grape(s): 100% Xarel-lo
Type: Wine - White
Bottle Size: 750 ml
Alc by Vol(%): 12.51
Residual Sugar(g/L): 0,5 g/L
Total Acidity: 6,2 g/L expressed in tartaric acid
Viticulture: Practicing Biodynamic
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.
Vinearyd: 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 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: 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.