Discover in the Reserve Cava Raimat El Cim del Turó cava the meaning of our existence, which is none other than sharing all our knowledge with you, as one of the most important references of sustainable viticulture, to help you discover more of this pleasure that is cava.
Brilliance. Straw yellow.
Aromas of citrus fruits and green apple combined with notes of apricot jams and light pastries.
Flavors of citrus fruits, green apples and green melon. Clean and unctuous acidity cava that contributes to a long and persistent end of mouth.
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.
La historia de Raimat se remonta a 1914, cuando Manuel Raventós i Domènech adquirió unas tierras áridas e infértiles en un entorno único, para convertirlas en lo que hoy en día son 2.245 hectáreas de viñedos 100% ecológicos certificados. Raimat es la expresión de los vinos de Lleida, una tierra reconocida por la calidad de su fruta, donde la continentalidad de su clima hace que la uva de esta finca dé vinos intensos y gustosos. La bodega ha sido pionera en tecnologías de cultivo y enológicas, con una apuesta clara por la viticultura sostenible y el respeto por la tierra y el entorno.
The grapes are harvested at an optimum ripening point for the production of sparkling wines.
After pressing, the must passes through a cold exchanger to get its temperature down to 12 °C, which facilitates static decantation and at the same time prevents the loss of aromas. Once the must is cleaned, it is transferred to a stainless steel tank with a cold system for controlled fermentation between 16-18 °C. Once the alcoholic fermentation is finished, we return the wines to carry out the malolactic fermentation. After that, the mixtures are made according to the final style of each sparkling wine. The wines are bottled together with the liquor of circulation and pass to our cellars, where they will carry out a second fermentation in the bottle at a temperature of about 14 °C. The bottles will remain in the cellars in contact with the yeast for a minimum of 15 months or until the winemaker considers that the wine has the appropriate profile. After this time, we performed the disgorgement, separating the wine from the yeast and adding the expedition liqueur to refine the style of the wine applying water stress in certain vegetative stages of the vine cycle, to favor the concentration of aromas and flavors.
Selected grapes sourced exclusively from the Raimat vineyards: poor, shallow soils,thick texture, loamy clay.
A vegetation cover of native species is maintained to favor the biological richness of the soil, prevent erosion and compaction. N-S oriented plantation. Selected clones free of viruses. Training in PVB (Vertical Position of the Outbreak). Short pruning. Pruning passes in green to unwind, lift wires, leafless on the north face of the rows. Controlled deficit irrigation (RDI) techniques are used. In turn, an integrated pest control, avoiding the use of insecticides. Cluster moth control (Lobesia botrana) is done through sexual confusion techniques. Low mildew pressure and control of the sulfur powdery mildew. Antibotrytis do not applied.