ARBOSSAR

Philosophy
Priorat is an amazing phenomena(sense of place) and our aim is to
try and capture this emotion and have it being related to the final
bottle of wine. The unique Licorella soil combined with the dry and
healthy climate at high altitude allow for the grapes to slowly ripen
during the growing season, and often mere perfect grapes are
produced. The key aspect is to reduce the effect of winemaking to
minimal processing and mere natural handling of the grapes, to
enable the individual sites to express themselves.
The vineyard of Dits del terra has now some 89 years of age. (2010)

Vinification
The vinification start mainly with the hand picking of the grapes
into small little 10 kg lug boxes. Then the grapes are sorted berry for
berry, the selection process is time consuming but most important
and we want to eliminate any over – ripe or undesired grapes.. This
process is extremely time consuming and the cool room keeps the
grapes cold and fresh throughout this process.
The grapes are then places in 800 kg fermentation tanks and natural
fermentation of about three weeks follows.
After the fermentation the grapes are left for a post – fermentation
maceration of 2 / 3 weeks. The grapes are then pressed in a basket
press and the wine runs with gravity directly to the “foudre” (oval
cask). The wine is left in the oval cask for about 24 months and
bottled under gravity without fining nor filtration.