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WINERY HISTORY
In 1978 Pere Sangenís and Conxita Vaque started to plant vines in the lands of Pere in Porrera, d.o.q. PRIORAT. We know that this land has been in the maternal side of his family - MONLLEO - since before 1700, and on which vines were primarily cultivated. At the beginning of the century bottling was attempted in some houses of the PRIORAT, however this project collapsed as they were times of social and economic conflict.
In 1979 Pere and Conxita began to produce in the Bodega in Plaza Catalunya, the old cellar of Josep Simo, Conxita's grandfather, who was a winemaker as well as wine merchant from 1886 until his death. In this cellar Pere Sangenís has produced our wines during these years combining tradition with the new ways.
THE TERROIR
To obtain the best grapes one has to start with the best land, and this we have: permeable slate lands (llicorella) facing South. The influence of the sea breeze (Garbinada) will soften the severity of the summer and the vines can do their photosynthesis with maximum efficiency.
The maintenance of the organic matter is done with natural manure (sheep's dung) which contributes to relieve the hydro stress in the summer, as the ground retains more humidity.
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GRAPE HARVEST AND WINE-MAKING
The grape harvest is done at the optimal moment of the ripening and we select the grapes the moment we cut the bunch.
At the winery, the destemming and pressing is done gently and slowly so that the grapes are not abused. During the first days of fermentation the temperature is controlled at 29° C, later at 25° C and finally at some 20° C. The maceration of the wines for crianza lasts between 30 and 40 days (depending on vintage). The young wine remains 13 or 15 days in maceration. The pressing is done with a small capacity vertical press (250 l.) At the right moment the wine will develop the malolactic fernentation.
LA CRIANZA
After racking the wine is aged in French Allier oak barrels (85%) and American oak barrels (15%) which has been made with the best woods, dried in the open air during 30 months.
Twelve months later the wine is bottled without clarification or filtering and then the bottle ageing takes place for months until the wine is ready.
Sangenis I Vaque wines: www.sangenisivaque.com |
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