The vineyard
The property was certified organic from the very beginning of the venture.
Herbicides, pesticides or insecticides are never used.
The estate is situated on hills overlooking the Mediterranean Sea, just two kilometres away from the shore. Vineyards are planted on slopes and terraces between 100 and 250m above sea level.
The soil here is called Sauló. It is essentially a grounded Granit soil, like a mineral gross sand. It is acidic and sandy with a low limestone content, low organic matter, and obviously good natural water drainage.
Each variety has been planted according to the orientation of the plot:
- Warmer slopes facing South are planted with varieties destined for sweet and red wines requiring a higher degree of ripeness
- Cooler slopes facing North give more aromatic and floral wines, which is more suited to producing sparkling Cava and white wines.
Currently, Alta Alella – Cava Privat controls 60 hectares of vineyard that produce grapes, all within the appellations DO Alella and DO Cava.
The long list of grape varieties is split as follows (surface areas in hectares – %age of Total)
- 15 ha Pansa Blanca (Xarel-lo) – 25%
- 6 ha Macabeu – 10%
- 6 ha Chardonnay – 10%
- 6 ha Parellada – 10%
- 6 ha Syrah & Petit Syrah – 10%
- 6 ha Pinot Noir – 10%
- 6 ha Garnatxa Negra – 10%
- 6 ha Mataró – 10%
- 1 ha Sauvignon Blanc – 1,7%
- 1 ha Cabernet Sauvignon – 1,7%
- 1 ha of experimental grape varieties – 1,7%
Organic & Traditional Viticulture Practices:
Since the beginning, Alta Alella has based its practices on certified organic agriculture.
Minimum phytosanitary treatments are carried out in the vineyard. These treatments are superficial and do not penetrate the grape skins minimizing residue traces.
Leaf thinning and vine pruning allow to control yields, eliminate grape surplus, and reach optimal ripeness levels. The winery regularly conducts scientific measurements such as Leaf Area Index and the amount of water available during the growing season.
Ancestral techniques are also used, excluding the use of pesticides and weed killers. This is believed to create a balanced ecosystem, respecting the autochthonous local wildlife of the neighbouring Natural Park.
The harvest is always done by hand which allows to pay individual attention to each plant. In total picking all the grapes for sparkling, red, or dessert wine productions takes about two months.
Read on to Page 5 'Philosophy & Winemaking'Back to Article 1st Page