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Wine Description
The Story
This is the combination of three local black grape varieties: Xarel·lo vermell, Bastard Negre and Sumoll. Textures de Pedra is a vin gris concentrated on the palate and with a great potential for ageing.
Maximum expression of the Mediterranean varieties, the Penedès climate and a stony soil, and the result of long ageing on the lees.
Textures de Pedra is named after its vineyard of origin, the Vinya Més Alta, situated at the top of the Turó del Serral, the highest point on our estate, where the soils are stony. The geology of these plots means that the vines' roots have to reach down to deeper layers in order to find water (the soil is fresher), and this produces grapes that favour the creation of more concentrated wines, with more structure.
- 25% Xarel·lo vermell: Harvested after 19 of September. Espalier- trained vines in 2002.
- 25% Sumoll: Harvested after 17 of October. Goblet-trained vines planted in 1957.
- 15% Bastard negre: Harvested after 25 of September. Goblet-trained vines planted in 1974.
- 5% Parellada: Harvested after 17 of October. Goblet-trained vines planted in 1957.
Bastard negre is a native variety recently discovered on our estate. Up to summer 2015, it was identified as Monestrell. However, when we carried out DNA tests, it was confirmed that this was a far rarer local grape variety that was no longer used: Bastard negre. This variety tastes rustic and has high acidity levels, and is well adapted to our area. It gives Textures de Pedra strength and potency, as well as density and texture on the palate, reinforcing the golden note and giving it volume and tension.
Viticulture: Biodynamic viticulture. Vineyards with spontaneous plant cover, which fosters biodiversity, fertility and life in the soil. We apply manure that comes from our animals and is composted during the winter. We adopt the gobelet short pruning system. Plant infusions are used as phytotherapy to minimise the use of copper and sulphur. The European grapevine moth (Lobesia botrana) is controlled by sexual confusion. Control of berries and ripening before the harvest. Manual harvest.
Winemaking: Gravity-led grape reception system at the winery. At each stage, the atmosphere is controlled with dry ice. Slow, low- pressure pressing. Static settling at low temperatures. First fermentation in stainless steel vats at a controlled temperature, separating varieties and soil types, blending, second fermentation in the bottle and minimum ageing of three years with the lees in the bottles. We do not add expedition liquor. The disgorging date is indicated on the back label.
Wine Information
Production: 8,777 bottles
Alcohol content: 12.2 % Vol.
Acidity: 6.88 g/L tartaric acid
pH: 2.96
Resicudal Sugar: No sugar added
Blend: 25% Xarel-lo, 25% Sumoll, 15% Bastard Negre, 5% Parellada
Vintage 2013: The vintage was very special, a demanding, very fresh vintage, With a great ageing potential and a long cycle, reminiscent of those from 30 years ago, when we harvested the Macabeus after the Sant Sadurní fairs and the Xarel.los in late September. The fall was damp followed by a cool, dry winter with some sporadic rainfalls. Spring started out cool and damp, with rains in March and May. A cool, dry end to the spring followed by a meteorological short summer Produced a slow vegetative development. We started the harvest on 19th of August. There were no heat waves during the months of August and September and summer temperatures were moderate, all of which contributed to a slow and good maturation of the different varieties of grape. During the agricultural year which had a high rainfall of 605 L/m 2 (the average rainfall of the last twenty years was 548L/m2) and an average temperature of 14.7 °C, without any extreme temperatures (the average temperature of the last twenty years was 15.1 °C).
