Personal selection by Manuel Raventós of the best wines of the vintage.
Microclimate: With a northerly orientation, the Clos del Serral plot is located between the lake and the wood of El Serral. The vines, planted on a slope in 1954, are goblet-trained with individual stakes. Our unique microclimate favours long cycles, producing balanced ripening which is ideal for making long-ageing sparkling wines.
The limestone soils of the estate, located in the valley of the River Anoia, date from the oldest era of the Penedès depression, 16 million years ago, when the Mediterranean flooded this valley. Over the centuries, the River Anoia has carved out its course, and this is the only area of the Penedès region where these soils occur, with a large quantity of marine fossils from tropical climates.
0-100 cm: topsoil of fresh, soft red clays with medium porosity. Dense rooting, mainly horizontal. Contains 10 % of limestone cobbles. A soil that favours tension in ripening of the Xarel-lo grape.
100-160 cm: stony, compact topsoil down to the bedrock. Dry soil with 50 % limestone cobbles which characterise a hot structure with weaker rooting. A soil that favours achieving volume and structure in the ripening of the Xarel-lo grape.
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.
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. Assemblage and second fermentation in the bottle with a minimum ageing period of 5 years in a horizontal position.
Disgorging date stated on the back label.
Alcohol content: 12 % Vol.
Acidity: 7,2 g/L tartaric acid
Total sugars: 1,5 g/L