This 2022 vintage has been a good harvest, with balanced quantity and quality, the rains at the beginning of July helped to pass a torrid summer and withstand the dehydration that it produced, an extremely hot summer that brought the harvest forward a couple of weeks, starting the August 24 with the earliest variety such as the white grenache; never before have we started so soon, and, ending on September 12.
Taking advantage of the diversity of the soil and the microclimates that we have in our wine-growing area and taking into account that we are at an altitude of 350 m,
We elaborate each and every one of the different plots and farms that Celler Arrufí has, separately, to optimize these parameters.
And this will allow us to take advantage of the holistic and organoleptic characteristics of each plot, of each grape.
We think that the vinification of the different plots independently helps to promote and give different characteristics at the time of elaboration, since the soils, the altitude and the microclimates are and give the vineyard that is planted different connotations even when dealing with the same variety.
In the different plots of Celler Arrufí we have very different soils, such as honeycomb or silt loam, they are soils that allow us to have white or red Garnachas, the native variety of the area, these soils give the Garnacha a different structure depending on where they are .
When it comes to making these Garnachas, as the soil has contributed to enhancing the characteristics of the variety, they give wines that are very aromatic when it comes to making them, with a somewhat lower tannin content, the wines will be more delicate and more elegant.
We vinify by plots, vineyards that are planted in honeycomb soils, for example, holistically it is a soil with qualities that are different from silt loam soils and that, among other things, grants faster maturation to the Grenache and greater finesse and lightness to the wines. wines.
The expressiveness and connotations of each variety and the characteristics of each plot make each vinification unique.
The peculiarities of the soil are shown in their greatest fullness, important so that the wine is a reflection of where it has been harvested.
Make the fermentation separately, have it in separate tanks and at different rates and times, regardless of whether it is the same variety. Either by its vegetative cycle or by fermentation and/or stabilization time.
We know in depth each Celler Arrufí estate, only from here can we get to harvest at the right time.
One of the most stressful and important decisions of each vintage is to determine the harvest date of each parcel.
Before and during the harvest, we make a long tour of each of the plots that Celler Arrufí has, maturation controls, analyzing sugar and acidity, which are the parameters of alcoholic maturation.
We also control the phenolic maturation by carrying out organoleptic tests on the grapes to see the maturity of the skins.
The only variety that we harvest later has been the Cariñena, located on very poor land terraces and that makes this variety mature much more slowly to significantly raise all the characteristics that we need to produce and make a different aging, in amphorae. and demijohns. (in the next post we will continue).
Finally, and according to the production objectives that we want and agree on before starting the harvest campaign and based on the characteristics of each vinified deposit, we will select taking into account different factors such as aroma, acidity degree, alcohol content etc., deciding the percentage that we will make for each of our wines.
This will allow us to notably enhance the aromas, flavors, colors and other nuances of the final product.
Acidity, maturity, pH or sugars play an important role when choosing which one to add more or less depending on the desired result.