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Viinin Kuvailu
The Story
The vines of the Barbera, Plana and Viader plots have deep soil with a clay loam texture, which provides us with freshness and elegance. The Monestrell plot, situated on the terraces on Serral hill, marks the De Nit sparkling wine with its personality.
“Looking for colour, I found Monestrell from the western part of the Serral hill, which provides complexity without losing freshness” Pepe Raventós
Blend: Xarel-lo, Macabeo, Parellada, Monastrell (Mourvedre)
Alcohol content: 12 % Vol.
Acidity: 6,56 g/L tartaric acid
PH: 2,98
Total sugars: 4,0 g/L
Soils
The soils on the estate are calcareous and date back to the oldest period of the Penedès depression some 16 million years ago. 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 large number of marine fossils that characterize the structure and composition of these soils are the main source of the typical salinity and minerality of the wines from our estate.
Selection of plots
The vineyards of La Plana, facing north and La Barbera, facing south, with deep soils with a light loamy texture that give us freshness and elegance. And the Monastrell plot on the lower terraces of the El Serral hillside which defines the personality of De Nit.
Viticulture
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. 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.
Winemaking
The grapes enter the winery by gravity. At each stage, the atmosphere is controlled by dry ice. Slow pressing at low pressures. Static sedimentation at low temperatures. First fermentation in stainless steel tanks at a controlled temperature, separating varieties and soil types. Assemblage and second fermentation in the bottle with a minimum ageing period of 18th months in a horizontal position.
Disgorging date stated on the back label.
40 % Macabeu comes from Espalier-trained vines between 1990 and 2000.
30 % Xarel-lo comes from Espalier-trained vines in 1986.
25 % Parellada comes from Goblet-trained vines in 1989.
5 % Monastrell comes from Goblet-trained vines in 1974.
Wine Information
Vintage 2016:
Extreme vintage with great concentration and balance.The cycle began with very little rainfall in autumn. From October to March there was 115L/m2 whilst the average for recent years has been 276L/m2. Autumn and winter saw mild temperatures. The budding of the Xarel·los began on 22nd March and despite the little rainfall the vines budded well with a high number of grapes. The cycle continued to be extremely dry, with only 126L/m2 of rain until the beginning of harvest (the average for the last 20 years has been 182L/m2). The vines’ autoregulation caused complications during the # owering phase of the vine producing smaller grapes and therefore a large drop in production whilst maintaining an adequate balance in the grapes. From then until the harvest the temperatures were 0.4ºC cooler than average (19.7ºC compared to the 20.1ºC average for the last 20 years). 38L/m2 of rain on the 22 June changed the appear- ance of the vineyards and improved the ripeness of the grapes. Harvest began during a heatwave with no rain until the 13th September when we had a refreshing 13L/m2 after 90% of the grapes had already been picked. The grape varieties that best adapted to the drought were the ones that produce larger grapes, such as Xarel·lo and Sumoll.
