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Produced by the century-old Raimat winery, Turons de Vallcorba 2021 represents the pinnacle of Cabernet Sauvignon in Spain. This long-aged, limited-production wine was awarded a Double Gold Medal at the Gilbert & Gaillard competition.
Pionera en el cultivo de la cabernet sauvignon en nuestro país, Raimat ha logrado dotar a esta variedad de una longevidad propia de los grandes tintos internacionales. Turons de Vallcorba 2021 ocupa la cima de calidad de la bodega y es uno de los cabernet sauvignon más destacados de España. Procede de los “turons”, pequeñas colinas con suelos de cantos rodados, mayor insolación y ventilación, donde se practica una viticultura de mínima intervención que da lugar a uvas pequeñas y concentradas.
La vendimia es manual y selectiva y el vino envejece durante 22 meses en fudres, barricas de gran formato y depósitos de hormigón, buscando preservar la fruta. Un tinto de gran elegancia y excelente capacidad de guarda.
Raimat (1918) bien podría ser una denominación de origen en sí misma. Fundada por el visionario Manuel Raventós tras adquirir una propiedad desértica en Costers del Segre (Lleida), hoy es la marca más vendida de Cataluña y concentra dos de cada tres botellas de la D.O. Costers del Segre. Cuenta con 3.000 hectáreas de viñedo en propiedad y se ha convertido en un referente en viticultura sostenible. Con la gama Turons, Raimat busca mostrar la expresión de los mejores terruños de sus fincas, los llamados “turons”.
Pairing
El tinto Turons de Vallcorba 2021 será el acompañante perfecto de carnes rojas, guisos de caza y quesos curados así como de postres de chocolate y frutas rojas.
Serving temperature
Type of wine
Region
Grape variety
100% Cabernet Sauvignon
Origin
D.O. Costers del Segre
Type of barrel
Foudres and 500 L barrels
Type of bottle
Burgundy Bottle
Barrel aging time
22 months
Capacity (cl)
75
Alcohol content (% vol.)
14
Vintage
We perform selective manual harvest of the best plot of this 'turó', which is an elevation of the terrain, and only the optimum area for this product. The grapes are picked at dawn, taking advantage of the cooler temperatures to preserve all their aromas, in 10 kg boxes to prevent oxidation of the grapes, and are rapidly transported to the winery to be processed.
Winemaking
A cold pre-fermentation maceration of 24 hours is carried out to enhance fruity aromas and achieve better structure and colour. Fermentation takes place together with the skins in stainless steel tanks at a controlled temperature of 25–28 ºC. During this time pump-overs are carried out with varying frequency and intensity, depending on the stage of fermentation, to extract the best qualities from the grapes. Once fermentation is finished, contact with the skins is maintained to achieve greater extraction of aroma, colour and structure. After the post-fermentation maceration is completed, the wine is separated from the skins and pressed to undergo malolactic fermentation in foudres and 500 L barriques.
Aging
Aging for more than 22 months in 4000-litre foudres, some 500-litre barrels and in a concrete tank, with a low level of toasted wood influence, aiming to preserve the fruit in a wine with long ageing potential.
Age
Vineyards aged 20 years.
Viticulture
The grapes come from a plot located in one of Raimat's "turons". Elevated between 50–100 m above the valley, they offer cultivation conditions for the vineyard that are totally different from the rest of Raimat's zones, more influenced by the Cierzo wind, with more sunshine, good drainage and root oxygenation (although depth is limited by the soil known as cervell de gat). These conditions together with the presence of calcareous stones and pebbles on the surface help reflect light, favouring sun exposure of the grapes and their perfect ripening, obtaining grapes with the maximum expression of fruit. The 20-year-old vineyard is subject to a short pruning and a light sparging pass to seek maximum balance. The grape expresses its potential naturally. All this contributes to obtaining Cabernet grapes of high intensity.
View
Intense cherry red colour, with purple reflections. Medium-to-high colour intensity.
Nose
Intense nose with predominant aromas of woodland berries and dark fruits, followed by fine hints of vanilla. A subtle spicy note with a cocoa background.
Mouth
Exuberant wine, with noble tannins, that sweeps across the palate. Its persistence and texture stand out. It preserves the expression of the fruit with a subtle and respectful integration of oak. Elegant and balanced, a Cabernet Sauvignon with a fresh and delicate style.
When Manuel Raventós acquired the barren lands of the Raimat estate in 1914, in a desert-like area of Lleida, almost bordering the Los Monegros desert, few believed he was in his right mind. Almost 90 years later, Raimat is a thriving estate with 2,100 hectares dedicated to vineyard cultivation, still in the hands of the Raventós family, owners of the Grupo Codorníu.
The first Raimat winery dates back to 1918 and was designed by the eminent modernist architect Rubió i Bellver. A subsequent expansion in 1988, carried out in line with the latest trends in ecological architecture and landscape integration, gave the winery its definitive appearance. Raimat was one of the first brands to cultivate foreign varieties almost unknown in Spain at the time and to adopt trellis training, leaving behind the classic and traditional bush vine.
