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Hello:
In March we have entered the spring weather and the vines are beginning to sprout again tinging the landscape with green, still timidly.
This month Rafel explains the renovation of a vineyard that we had to start up a few years ago, Eva tells us about the the need to taste a wine in all its stages of production and Diana writes about the the colour of wine.
As always, I wish you all, Priorat fans, good health and good wine.
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In the vineyard
Renovation of the "Tormo" plot.
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The plot Tormo" is one of the plots around the Terra Dominicata winery in Escaladei.
At the end of the 2017 we started up the vineyard cabernet sauvignon vineyard that had been planted on the "Tormo" plot for more than 25 years.
The decision was the result of some reflections where technical and economic technical and economic aspects. On the one hand, there were many casualties and a high percentage of vines affected by diseases, so the yield was much lower. yield was much lower than expected and desired. than expected and desired. On the other hand, we do not consider Cabernet Sauvignon as a variety of special interest for our wines. for our wines, nor valid as a representative of the typicity of the place or the winery.
The fact is that since then we have been working the land and just three and a half years later we have finished the new plantation of red new plantation of red Garnacha.
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The tasks necessary for resting of the soil such as subsoiling, removing the soil and roots, soil analysis and fertilisation, successive ploughing, etc. have given way to the design of the plantation. planting designThe necessary tasks for the rest of the land, such as subsoiling, marking and planting of vines, trellising and installation of supporting irrigation systems, have given way to the design of the plantation.
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From now on, all the focus will be on dedication will be focussed on the care for the good rooting of the new vines and for the new that the new planting will be a success..
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Rafel Gauchola
Vineyard manager
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In the cellar
The importance of tasting during winemaking.
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In winemakingwinemaking, winemakers must constantly taste the wine during the different stages of the process in order to be able to make the right the right decisions that will bring us closer to the desired end result.
This month we are planning to bottle our wine Llum d'Alba (white wine made from Grenache, Macabeo and Viognier). Therefore, with the help of our advisor Toni Coca, we have tasted the wine once clarified and filtered to decide if it is ready to be bottled. to be bottled.
It is also the time to monitor the wines the monitoring of the wines resting in our barrels (the red wines of the 2019 vintage (these are the red wines of the 2019 vintage, which have been in the barrel for 10 to 12 months), to compare the differences in style brought by the different coopers we work with, and also to evaluate the evolution of the ageing and decide whether to empty them early or leave them to age a little longer.
A few days before the barrels are emptied, we will taste them one by one and if we are not satisfied with any of them, we will separate them from the lot.
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We also took the opportunity to to taste some of the wines that have been bottled for some years and so we could observe how it evolves and what we can improve in future vintages and ageing.
These days of analysis and reflection are very positive to see where we are y where we want to go.
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