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La Sureda

Year 2018
Production 1100 bottles
Grape varieties 100% Grenache noir
Harvesting Manual harvest with 13kg crates and manual grape selection.
Harvest Dates 28/08/2018
Vinification 2 hours of maceration on the skins. Natural fermentation with autochthonous yeasts.
Vinified in stainless steel with temperature control. Conservation in stainless steel until bottling in January 2019.
No sulphites added. No clarifying, filtering or corrections of the must or wine.

Analytic data
Alcohol 13%VOL
Total acidity 3,10 g/l
Volatile acidity 0,29 g/l
PH 3,50
Residual sugar <1 g/l
Total sulphur <10 mg/l
Free sulphur <7 mg/l

Viticulture
Vineyard vinya de la Sureda (2.00ha)
Soil type granitic sand
Exposition north-south
Altitude 90 metres
Rootstock Ruggeri 140
Pruning system guyot
Year planted 2000
Vine spacing 2,5×1,25 metres
Treatments Bordeaux mixture – sulphur powder
Fertilization Incorporation of pruning clippings and harvest composts