Scala Dei Heretge

Scala Dei Heretge

D.O.Q. Priorat
Awards
Varietals
Carignan
100%
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
The elaboration of the wine is similar to the one we make in Scala Dei Cellars with our Grenaches from historic vineyards. Basically the idea is not to intervene so that what the wine shows is the peculiarity of the terroir that so much marks the Priorat slate wines. Thus, the fermentation took place in open cement tanks, alternating overpumping and pigeage according to the daily tasting. Fermented with 30% of the scrap, which corresponds to one of the three "costers", where we managed to harvest with a mature scrap. He was in contact with the skins for 22 days from the incubation until the pressing. Fermentation takes place with autochthonous yeasts.
Vineyard (viticulture)
This wine comes from three different "costers": Cap la Serra, Parts de l'Ase and La Font, all planted between the Vilella Alta and Torroja just after the phylloxera. Therefore, the ages of the plants range from 80 to over 95 years. The predominant orientation is north, except in one of the vineyards, where there is a part that is oriented to the south. Parts de l'Ase is the largest vineyard, and besides being a jewel for the plants that are in it, it is also a jewel and a testimony of the popular architecture of dry stone construction since in it we find different constructions of use, of water, of space, roads, walls...
Characteristics of the vintage
The months after the 2015 harvest were typical of the Mediterranean climate: scarce rains fed the land; a dry winter, as it is usually in our climate, but at the same time not very cold, it made us think that the cycle of the vine would advance and so it seemed until spring arrived. It came generously in rain, perhaps something cooler than what had been usual in recent years and put everything in place: the cycle of the vineyard began to evolve as a "normal" year. The beginning of summer announced that we could be before a great vintage if nothing went wrong, June and until the end of July were warm months, although not more than what had always been usual in the Priorat, but from this moment the time began to change. August, especially its last fortnight, and the first week of September were torrid, with very low relative humidities that caused that the water reserves of the soils began to be reduced, because the last rains had fallen at the end of May. Therefore, this vintage in the low and warm areas made the plants suffer a lot and this has meant that some varieties did not have time to recover and gave grapes with less sugar content and a lower phenolic maturity than is usual in our places. However, in the higher areas on colder soils (clayey and calcareous) the fact that the vine cycle always goes three to four weeks delayed due to height, made these plants not suffer so much and we could work at the rate that we want.