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Bastard Negre 2017, 2016

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100% natural
Bastard Negre
Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: 10 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Clay Pot - Tinaja, Wood - Old oak

Additional Information

VINIFICATION Manual harvest on September 12 in 15 kg boxes. Selection of grapes in the vineyard. Once harvested we destem and crush lightly. Spontaneous fermentation with indigenous yeasts from the vineyard in 5 open casks of 225 L in the garage of the Mas. Fermentation begins on 13/9 and ends on 13/10, the day we de-vat without pressing. During fermentation we do a little pigeage (punching down) to wet the cap without extracting too much tannin. We control the fermentation tem- perature by taking the wine out into the sun to heat up when necessary. After racking, we lled three casks and allow the malolactic fermen- tation to take place in a room at 20°C. Once this has been done, we place the casks in a cool place and leave them to age where the wine is stabilized for 6 months. We bottled on May 5. We do not use any oenological additives at any time in the process. ABV 11.96% vol. Total acidity 6.9 g/L expressed in tartaric acid pH 3.38 Residual sugars 0.20 g/L Volatile acidity 0.69 g/L Malic acid < 0.1 g/L Total sulfur dioxide 10 mg/L
In keeping with his passion for constant innovation, some years ago Pepe Raventós began to experiment with making the purest wines possible, in the garage of his home. He wanted to restore the Penedes farmhouse and create authentic and experimental wines there. The willingness to show his wines as they are, encouraged him to make wine without sulphites as a way of working and understanding life. The garage, a small, clean and exclusive space, with air free from yeasts from the second fermentation, is where he experimented with amphoras, cement and brisados (skin-contact wine), and where he makes the wines that he loves the most; it is his most pure and personal project. The maximum attention is focused on the vineyards, working meticulously throughout the whole agricultural year, such as green pruning, winter pruning, making soldiers … so that the air circulates among the grapes minimizing the onset of diseases. The varieties are Xarel·lo and Bastard Negre, a native red grape that Pepe cares about regenerating. The vineyard is worked according to the biodynamic principles (Demeter Certified) following the lunar calendar for the work on the vines, and we make our own biodynamic preparations. We apply compost from the animals from our little farm. All the work in the vineyard is done by hand and, when required, with the help of horses. The soils on the estate are calcareous. The first layer comprises of roots of up to 1 meter that live in the clay along with nutrients, organic matter and water. The second layer is from 1 meter down and this is where the plant meets the compact clays known locally as galera- calcareous base rock encrusted with marine fossils. In winemaking, Pepe go to the limit and from 2014 – in the garage of the Mas del Serral- he ferment the following plots separately and naturally- Del Mas, El Noguer and Terrazas del Serral. Once the grapes have matured in a healthy way, the wine can be allowed to develop with minimal intervention in the cellar; yeast, sugar, chemicals and temperature control are not used in the winemaking, making the process as natural as possible. The production is very limited.
  • Catalonia, Spain
  • 3 wines on RAW WINE - View All
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