How many times while tasting the wines that move us does the inevitable question arise: what must the place of origin be like? The ecosystem?
When a winegrower makes the decision to produce a wine solely from one vineyard, their will is unequivocally for their viticultural work to reflect the place like a mirror. This will characterize the wine and endow it with identity. A single will moves us: to transfer the terroir to the glass. The place over the winegrower.
It is intrinsic in man, though too often forgotten, the desire for a reunion with nature, to establish bonds with it, to fulfill oneself within it.
As winegrower-producers vinifying terroir wines, perhaps we want to satisfy this desire, to create an intimate connection with the environment, in search of something irrational. Because we believe that the vineyard and wine, more than any other crop, make this reunion possible.
In the case at hand, the place, the vineyard is called "La Barraca": 2.69 hectares of deep clays and gravels planted with Cabernet Franc and Cabernet Sauvignon in 1996, located at the foot of the Bitlles river.
2584 bottles 750 ml. and 103 magnums
53% Cabernet Franc
47% Cabernet Sauvignon
No herbicides, insecticides, or synthetic products are used in any of the vineyards cultivated for Aspriu. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it.
100% hand-harvested grapes on September 14 and 29, 2015. Rigorous selection in the vineyard.
Destemmed, crushed grapes and gravity-filled tanks.
Fermentation at 24ºC in century-old concrete tanks with native yeasts.
The wine has been neither stabilized nor clarified.
6 months rest in tank.
13 months in new and used French oak barrels of 300 and 500 liters.
15/5/2017
Alcohol content: 14.80 % vol.
Acidity: 5.30 g/l
Volatile acidity: 0.82 mg/l
SO2 T: 57 mg/L
Terroir wine originating solely from the La Barraca vineyard. A 2.69-hectare plot, with stony and very deep terrain, facing north. The vines planted in 1996 have a 41-B rootstock and are arranged in a 2.40x1.20 planting pattern.
5000kg./ha
100% Cabernet Franc
No herbicides, insecticides, or synthetic products are used in any of the vineyards cultivated for Aspriu. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it.
1676 bottles 750 ml. and 66 magnums
100% hand-harvested grapes on September 29, 2014. Rigorous selection in the vineyard.
Destemmed, crushed grapes and gravity-filled tanks. Fermentation at 24ºC in century-old concrete tanks with native yeasts. The wine has been neither stabilized nor clarified. 5 months rest in tank.
12 months in new and used French oak barrels of 225 and 300 liters.
20/05/2016
Alcohol content: 14.00 % vol.
Acidity: 5.30 g/l
Volatile acidity: 0.90 mg/l
SO2 T: 73 mg/L
Terroir wine originating solely from the La Barraca vineyard. A 2.69-hectare plot, with stony and very deep terrain, facing north. The vines planted in 1996 have a 41-B rootstock and are arranged in a 2.40x1.20 planting pattern.
5000kg./ha
100% Cabernet Franc
No herbicides, insecticides, or synthetic products are used in any of the vineyards cultivated for Aspriu. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it.
1971 bottles 750 ml. and 101 magnums
100% hand-harvested grapes on September 29, 2013. Rigorous selection in the vineyard.
Destemmed, crushed grapes and gravity-filled tanks. Fermentation at 24ºC in century-old concrete tanks with native yeasts. The wine has been neither stabilized nor clarified.
12 months in used French oak barrels of 225 and 300 liters.
Alcohol content: 14.50 % vol.
Acidity: 5.60 g/l
Volatile acidity: 0.89 mg/l
SO2 T: 68 mg/L
Terroir wine originating solely from the La Barraca vineyard. A 2.69-hectare plot, with stony and very deep terrain, facing north. The vines planted in 1996 have a 41-B rootstock and are arranged in a 2.40x1.20 planting pattern.
5000kg./ha
55% Cabernet Franc and 45% Cabernet Sauvignon.
No herbicides, insecticides, or synthetic products are used in any of the vineyards cultivated for Aspriu. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it.
2010 bottles 750 ml.
100% hand-harvested grapes on September 29, 2013. Rigorous selection in the vineyard.
Destemmed, crushed grapes and gravity-filled tanks. Fermentation at 24ºC in century-old concrete tanks with native yeasts. The wine has been neither stabilized nor clarified.
11 months in used French oak barrels of 225 liters.
Alcohol content: 15.23 % vol.
Acidity: 5.30 g/l
Volatile acidity: 0.75 mg/l
Sulfur (Free/Total): 21/73 mg/l
Terroir wine originating solely from the La Barraca vineyard. A 2.69-hectare plot, with stony and very deep terrain, facing north. The vines planted in 1996 have a 41-B rootstock and are arranged in a 2.40x1.20 planting pattern.
3000kg./ha
37% Cabernet Franc and 63% Cabernet Sauvignon.
Harvest and manual selection of grapes in the vineyard. Destemmed and vatted in a concrete tank with resin coating. Fermentation 30 days for Cab. Franc and 28 for Cab. Sauvignon. Fermentation in vat at about 24ºC, dropping to 20ºC during the last 6 days. Throughout fermentation, a couple of daily pump-overs are carried out. Devatting and low-pressure pressing with a pneumatic press. Subsequent static settling after 24 and 48 hours.
Malolactic fermentation occurred spontaneously while the wine was in the tank. After aging, it was neither clarified nor cold-stabilized; a light filtration was chosen at the time of bottling.
1437 bottles 750 ml.
12 months in used French oak barrels of 225 liters.
9/09/2013.
Alcohol content: 14.68 % vol.
Acidity: 5.60 g/l
Volatile acidity: 0.91 mg/l
So2 L/T: 24/70 mg/L
Terroir wine originating solely from the La Barraca vineyard. A 2.69-hectare plot, with stony and very deep terrain, facing north. The vines planted in 1996 have a 41-B rootstock and are arranged in a 2.40x1.20 planting pattern.
3000kg./ha
100% Cabernet Franc
2030 bottles 750 ml.
Harvest and manual selection of grapes in the vineyard. Destemmed and vatted in a concrete tank with resin coating. 23 days of maceration. Fermentation in vat at about 24ºC, dropping to 20ºC during the last 6 days. Throughout fermentation, a couple of daily pump-overs are carried out. Devatting and low-pressure pressing with a pneumatic press. Subsequent static settling after 24 and 48 hours.
Malolactic fermentation occurred spontaneously while the wine was in the tank. After aging, it was neither clarified nor cold-stabilized; a light filtration was chosen at the time of bottling.
13 months in used French oak barrels of 225 liters.
30/03/2011
Alcohol content: 14.90 % vol.
Acidity: 6.1 g/l
Volatile acidity: 0.63 mg/l
So2 L/T: 24/70 mg/l
