During this new phase of renovation at Raimat, we wanted to show the expression of specific terroirs within our estates, which show unique and distinctive characteristics. This idea gave rise to the Turons range. Small productions of high quality wines with their own personality. Selected corners of the best vineyards located in the folds of the Raimat hills. Human intervention is minimal: the vineyard expresses itself just as it is. Action is only taken when strictly necessary. We only carry out minimal pruning and shoot thinning, giving rise to small, very intense grapes, which then leads to wines that are as distinctive as Turons de Vallcorba.
Intense cherry red color, with purple reflections. Medium high layer.
Intense nose in which aromas of berries and black fruits predominate, followed by fine hints of vanilla. Subtle spicy aroma.
Exuberant wine, with noble tannins, that invades the palate. Its persistence and texture stand out. It maintains the expression of the fruit with a subtle and respectful integration of the oak.
The history of Raimat goes back to 1914, when Manuel Raventós i Domènech acquired a plot of arid and unfertile land in a unique setting, converting it into what it is today: 2,245 hectares of 100% certified organic vineyards. Raimat is the expression of wines from Lleida, a land renowned for the quality of its fruit, where the continental climate means that the grapes from this estate give intense and flavourful wines. The winery is a pioneer in the use of the latest growing and winemaking technology, making a clear commitment to sustainable viticulture and to respecting the land and the environment.
Grapes are harvested at dawn, taking advantage of the lower temperatures to preserve all their aromas.
Selective manual harvesting of the best plot of this turó is carried out, which is an elevation of the land, and from it only the optimal area for this product. The grapes are harvested at dawn, taking advantage of the lower temperatures to preserve all their aromas, in 10 kg boxes, preventing the grape from oxidizing and are quickly transported to the winery to be processed. Cold pre-fermentation maceration is carried out to enhance the fruit aromas and obtain a better structure and color. Fermentation takes place together with the skins in stainless steel tanks at a controlled temperature of 25-28ºC. During this time, pump-overs are made with different frequency and intensity, depending on the time of fermentation, in order to extract the best qualities of the grape. Once the fermentation is finished, contact with the skins is maintained in order to achieve a greater extraction of aroma, color and structure.
After the post-fermentation maceration is finished, the wine is separated from the skins and pressed for malolactic fermentation in a stainless steel tank. Once finished, the wine is placed in a French oak cask where it is aged for 20 months, without the impact of toasted wood, seeking to preserve the fruit in a long aging wine.
Our best vineyards have the "Cervell de Gat" or Caliche soils.
The grapes come from a plot that is located in one of the "turons" of Raimat. Elevated between 50-100m above the valley, they offer totally different growing conditions for the vineyard than the rest of the Raimat areas, more influenced by the Cierzo wind, with more insolation, good drainage and oxygenation of the roots (although they are limited in-depth by our “Cervell de gat”). These conditions, together with the presence of limestone and pebbles on the surface, help the reflection of light, favoring the insolation of the grapes and their perfect ripening, obtaining grapes with the maximum expression of fruit.
The 12-year-old vineyard undergoes a short pruning and a slight undergrowth to seek maximum balance. the grape expresses its full potential in a natural way. All this contributes to obtaining high intensity Cabernet grapes.
Characteristics of the vintage
The spring in Raimat was colder and wetter than usual, and this meant a delay in the vine cycle and forced us to control the vines more to avoid possible diseases. On the other hand, the summer was hot and dry, as always. This led to a progressive and optimal ripening. The truce of heat and rains during the month of August led to a slow ripening of the red grapes, which managed to reach a magnificent phenolic ripening.