La Seca (Valladolid), 3 October 2019.-
This week, exactly a month after the beginning of the harvest (from 30 August to 30 September), Bodega Cuatro Rayas has finished 2019 campaign that started with the international Sauvignon Blanc variety, followed by the natives Verdejo, Viura and Tempranillo, and finally, Palomino Fino, that was picked overripe to produce the unique Dorados in Rueda.
Yield per hectare has been low due to the lack of rainfall, especially during spring, with just an average of about 7,000kg per hectare, this harvest provided us a grape with excellent health and outstanding quality. The high organoleptic concentration will provide a more aromatic wine, with an increased mouthfeel and a better-balanced acidity in this 2019 vintage.
The harvest has been carried out in a very orderly and staged manner thanks to the weather conditions and the dispersion and variety of vineyard plots, which enabled us to adapt perfectly the picking up with the gradual ripening of the grapes. The temperature difference between day and night, with moderate temperatures during the day, has granted a slower maturity and make it possible to harvest the grape with the optimal acidity, pH and potential alcohol parameters. The prevailing lack of rain during the harvest has facilitated grapes to arrive at the winery in the best sanitary conditions. Only two storms, without hail in our vineyards, interrupted a couple of days of work and they helped, in fact, to refresh the fruit keeping it within favourable ripening values. Night mechanical harvest and harvest with selection in boxes
The cooperative, which has more than 300 members settled in thirty villages in the provinces of Valladolid and Segovia, has harvested around 16 million kilos of grapes. More than one million kilos come from old vineyards, with more than forty years old and even century-old ones, while the rest is the result of night mechanical harvest. In most of the over 40-years-old vineyards, the ones we consider more special, we performed the harvest in boxes, selecting grapes from different plots in the refrigerated chamber, and we carried out the Inertis pneumatic press process (to protect 100% of the pressed must from oxidation). Also, we increased the harvest of organic vineyards.
Section: Press Room