FINCA RACONS
A unique 1.8-hectare estate with hundred-year-old Macabeo vineyards
Vineyards: Unique 1.8-hectare estate with very old Macabeo vines. The estate was planted in two phases; firstly, 0.44 hectares were planted in 1917, and the remaining 1.36 hectares were planted in 1955. The vine training system used for the strains is goblet training. In 2006, the vineyard was able to recover after many years of abandonment. In 2013, a massive selection of the best strains planted in 1917 was made in order to repopulate some of the areas of the estate.
Soil: Varying amounts of gravel and substrates of subsoil and rock. Formed in the Paleogene, it contains clay and silt with intercalations of conglomerate and calcareous sandstones from the foothills of the Prades mountains, that elevate the vineyard.
Elevation: 700 metres.
Agriculture: Organic, CCPAE-certified. Exclusive use of organic fertilisers made by the winery itself. Control of the origin of organic matter and cooking temperatures. Ploughing between strains with preservation of the ground-layer vegetation. Biodynamic practices in vineyard applications and work.
Harvest: Hand harvesting into boxes and refrigeration of the whole grape, with a preliminary selection in the vineyard. Later, the grapes are selected grape by grape on a double sorting table.
Production: It begins with a pellicular maceration lasting approximately 4 hours in a closed press. Slight pressing from which only the first fraction is reserved.
Yeast: Work done to identify and select the grapevine’s indigenous yeasts for inoculation during fermentation.
Aging: For eight months in a single 2,000 L French oak barrel and in a 500 L cask, where the lees are re-suspended.
Production: Between 2,000 and 3,000 bottles, depending on the vintage.
Tasting note: Aromas of white fruit, pear and notes of pineapple, good acidity. Fatty on the palate, intense, smooth and round with great depth and a long end.
Designation of Origin: Costers del Segre.
100% Macabeo
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FINCA COMABARRA
A unique 3.75-hectare estate planted on the peak of the Comabarra mountain
Vineyards: 3.75-hectare plot.
Orientation: Planted on the northeast slope.
Soil: Varying amounts of gravel and substrates of subsoil and rock. Formed in the Paleogene, it contains clay and silt with intercalations of conglomerate and calcareous sandstones from the foothills of the Prades mountains, that elevate the vineyard.
Elevation: 740 metres.
Agriculture: Organic, CCPAE-certified. Exclusive use of organic fertilisers made by the winery itself. Control of the origin of organic matter and cooking temperatures. Ploughing between strains with preservation of the ground-layer vegetation. Biodynamic practices in vineyard applications and work.
Harvest: Hand harvesting into boxes and refrigeration of the whole grape, with a strict selection grape by grape on a double sorting table.
Production: The three varieties are harvested and fermented separately in small tanks. The malolactic fermentation takes place in stainless steel and, once finished, is moved into new 500 and 600 L French oak barrels with a maximum aging of about 14 months.
Yeast: Work is done in order to identify and select the grapevine’s indigenous yeasts for inoculation during fermentation.
Production: Maximum of 4,000 bottles.
Tasting notes: It is complex, intense and clean on the nose, with aromas of ripe black fruit, menthol, balsamic, pastry notes and hints of slate, cloves and tobacco. Soft mouth-feel thanks to the glycerine and gentle on the palate, with good acidity and great body, it has hints of nuts, coffee, chocolate and notes of green tea. Small and sweet tannins that make it very gentle with a long and elegant aftertaste.
Designation of Origin: Costers del Segre.
Garnacha
Syrah
Cabernet Sauvignon
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FINCA BARQUERES
A unique 1.2-hectare estate planted with Carignan.
Area: 1.2-hectare plot.
Orientation: Planted on the northeast slope.
Soil: Varying amounts of gravel and substrates of subsoil and rock. Formed in the Paleogene, it contains clay and silt with intercalations of conglomerate and calcareous sandstones from the foothills of the Prades mountains that elevate the vineyard.
Elevation: 712 meters.
Agriculture: Organic, CCPAE-certified. Exclusive use of organic fertilisers made by the winery itself. Control of the origin of organic matter and cooking temperatures. Ploughing between strains with preservation of the ground-layer vegetation. Biodynamic practices in vineyard applications and work
Harvest: Hand harvesting into boxes and refrigeration of the whole grape, with a strict selection grape by grape on a double sorting table.
Production: Fermentation and maceration in a 5,000 L tank where malolactic fermentation also takes place. Aged in six selected one-year-old 600 L French oak barrels from Allier. Aged for a maximum of 12 months.
Yeast: Work is done to identify and select the grapevine’s indigenous yeasts for inoculation during fermentation.
Production: Maximum of 4,600 bottles.
Tasting notes: Intense color, black fruit, very concentrated, black plum and tobacco, mineral and persistent.
Designation of Origin: Costers del Segre.
100% Carinyena/Samsó
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LA SERRA DEL VENT
A unique 0.8-hectare estate planted with Chardonnay, aged in amphora
Vineyards: The Chardonnay grapes come from the La Serra estate, a small plot located on top of the mountain. Just 0.8 hectares of land and with a steep slope towards the northeast.
Soil: Varying amounts of gravel and substrates of subsoil and rock. Formed in the Paleogene, it contains clay and silt with intercalations of conglomerate and calcareous sandstones from the foothills of the Prades mountains that elevate the vineyard. The ground is thin due to the slope and the changing winds sweeping the soil away.
Elevation: 730 meters.
Agriculture: Organic, CCPAE-certified. Exclusive use of organic fertilisers made by the winery itself. Control of the origin of organic matter and cooking temperatures. Ploughing between strains with preservation of the ground-layer vegetation. Biodynamic practices in vineyard applications and work.
Harvest: Hand harvesting into boxes and refrigeration of the whole grape, with a strict selection grape by grape on a double sorting table.
Production: Slight pressing of which only the first fraction is reserved. The grapes ferment at a temperature of 16 degrees.
Yeast: Work is done to identify and select the grapevine’s indigenous yeasts for inoculation during fermentation.
Aging: Half of the wine ages in a single 500 L amphora for 6 months and the other half is aged for 6 months in a single 500 L French oak barrel.
Production: Maximum of 1,300 bottles, depending on the vintage.
Tasting notes: Very bright golden color, with aromas of quince, smoky notes, honey and vanilla, good body and high acidity.
Designation of Origin: Costers del Segre.
100% Chardonnay
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