Masia Mas Ramoneda Pol.20 Parc. 61, Artesa de Segre, 25738 - (Lleida)
973 400 329
Yes
Our vineyards are located in the at the end of Artesa de Segre (Lleida), within the denomination of origin COSTERS del SEGRE in the subzone of Artesa de Segre. The altitude of these is between 400 and 500 meters, and the terrain is dry calcareous. The microclimate of the pre-Pyrenees means a climate with hot summers and cold winters. The persistent fogs of autumn and winter and spring rains bring the degree of moisture necessary for the good development of the vine and grape. The strong differences in temperature between night and day - are also features of the area may be between 30 ºc of difference.
Our varieties are all red grape: MERLOT - CABERNET SAUVIGNON - SYRAH - TEMPRANILLO - GRENACHE - GARNACHA TINTORERA and MONASTRELL. This last variety had disappeared from the area and now we have recovered it. Each of 9 farms where are these vines, we have studied the land through soil maps, to plant the clone variety and the most suitable foot. Part of planting varies between the older - 3.20 x 1.40 - until the newer vineyards - 2,50 x 1,00 - culture system is the arbor sticks with sufficiently high to put 3-wire. This allows the proper exposure of vegetation to the sun and air for optimal maturation of the grapes.
Several quality controls are performed in summer in order to check vine-shoots, grapes acidity and sugar levels. Harvesting is performed manually and very early in the morning to pick fresh grapes in 15 kg boxes. Once in the winery (only 500 metres away from the vineyards), boxes are emptied on a sorting table. The machine only presses fully matured fruits and, once this has been done, grape juice goes directly to the stainless steel vats. The maceration and fermentation are triggered with a strict control of temperature in those containers: this is the most important part of the process of winemaking. Without fermentation, there is no wine. Fermentation transforms sugars into ethyl alcohol thanks to yeasts. Once this process is over, the divine liquid bleeds from the cask.
Wines destined to the aging are put in French oak barrels (ALIER) for about six months, or twelve if it is a reserve wine; it is then refined in bottles for two years. Young wines are also bottled in order to refine the product.
