Petit Bernat Tinto

Vinatge: 2023

Production: 13.331 bottles

Varieties: Syrah, Cabernet Franc, Carinyena, Picapoll Negre, Garnatxa negra, Merlot y Sumoll Negre.

Elaboration:Harvested at night. Maceration with the skins in a light and cold way for about 10 days at 20oC. Fermentation with own yeasts, pumping over without sinking the cap, bleeding and malo-lactic fermentation in tank. Clarified with pea protein. Suitable for vegans. Light filtering and bottling.

Aging: Aged in wood for 3 months.

Winemaker’s nose: Visually clean, ruby red colour with violet tones. Characteristic nose, ripe fruit, woody and sweet notes. In the mouth, balance has been sought, it is light, refined and ready. We have a short wine, because the vintage hasn’t made it easy for us in term of production.

Viticulture

Plots: President, Rajadell, Pocsicull, Gamisans, Nájer, El Forn, Baltasar and Trias

Clones: SO4, Ritcher-110

Soil Type: Clay loam soils with low organic content

Conduction System: Doble Royat and Simple Royat

Situation: Manresa

Altitude: 290 metres

Orientation: South – East and North – West

Treatments: Organic production, 4rd year of regenerative viticulture. Polyculture of leguminous plants (peas and peas), Cruciferae (white mustard) and Poaceae (Avada and barley).

Average production: 1.230 kg/ha

Rainfall 2023: 475 litros/m2

Laboratory test

Alcohol volume : 13% vol

Total Acidity : 5,0 g/l

Volatile acidity: 0,8 g/l

PH: 3,9

Residual sugar: 0,2 g/l

Total sulfur: 30 mg/l