{"id":1867,"date":"2016-11-16T00:00:00","date_gmt":"2016-11-16T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2016\/11\/16\/tot-i-les-particularitats-de-cada-varietat-lanyada-2016-sera-molt-bona\/"},"modified":"2023-08-11T12:23:27","modified_gmt":"2023-08-11T12:23:27","slug":"tot-i-les-particularitats-de-cada-varietat-lanyada-2016-sera-molt-bona","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/tot-i-les-particularitats-de-cada-varietat-lanyada-2016-sera-molt-bona\/","title":{"rendered":"\u201cTot i les particularitats de cada varietat, l\u2019anyada 2016 ser\u00e0 molt bona\u201d"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">S\u2019acaba l\u2019any i s\u2019acaba, com \u00e9s habitual, la verema. Despr\u00e9s de setmanes de treball intens, ja tenim tot el ra\u00efm veremat. Han sigut jornades llargues de feina en equip. Hores de dedicaci\u00f3 que al final, d\u2019aqu\u00ed a uns mesos, setmanes o en alguns dels casos, un parell d\u2019anys, sortir\u00e0 a la llum. Per tal de saber com ha anat la verema d\u2019enguany, hem volgut parlar amb el nostre en\u00f2leg, el Xavier Rubir\u00e9s, perqu\u00e8 ens la valori i ens faci cinc c\u00e8ntims de la quantitat i la qualitat del ra\u00efm d\u2019aquest 2016 que ben aviat deixarem enrere. <\/span><\/p>\n<p><b>Quina valoraci\u00f3 fas de la verema 2016? <\/b><\/p>\n<p><span style=\"font-weight: 400;\">La sequera ha sigut molt severa i hem tingut un d\u00e8ficit h\u00eddric important que va provocar que avanc\u00e9ssim la verema de les varietats blanques (Chardonnay i Xarel\u00b7lo). La que ha patit m\u00e9s ha estat la Merlot. La resta, gr\u00e0cies a les pluges de mitjans de setembre, no han patit i s\u2019ha complert amb les expectatives.<\/span><\/p>\n<p><b>Aix\u00ed doncs, la sequera ha sigut el gran enemic&#8230;<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Totalment, a la zona de Torrelavit port\u00e0vem acumulats des d&#8217;octubre de 2015, 245 l\/m2. Has de tenir en compte que en un any normal haur\u00edem d&#8217;haver passat dels 500 l\/m2. Aix\u00f2 ha suposat que la producci\u00f3 hagi estat menor que altres anys, per\u00f2 de gran qualitat. <\/span><\/p>\n<p><b>El clima \u00e9s fonamental&#8230;<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Totalment. La planta necessita, com nosaltres, l&#8217;aigua. Si no en t\u00e9, el ra\u00efm perd pes i arriba al celler molt concentrat. En casos de climatologia extrema es produeix un desequilibri entre els 2 tipus de maduracions existents: la maduraci\u00f3 de pells (fen\u00f3lica), on estan concentrats els aromes i compostos que d\u00f3nen estructura al vi, i la maduraci\u00f3 de sucre (sacarim\u00e9trica). Una de les feines de l\u2019en\u00f2leg consisteix en analitzar b\u00e9 el ra\u00efm i trobar el moment \u00f2ptim per veremar i aconseguir una maduraci\u00f3 del fruit equilibrada en tots els sentits.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1291\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2016\/11\/Captura-de-pantalla-2016-11-16-a-las-17.11.24.png\" alt=\"captura-de-pantalla-2016-11-16-a-las-17-11-24\" width=\"595\" height=\"394\" \/><\/p>\n<p><b>Llavors cada verema \u00e9s diferent&#8230; I el canvi clim\u00e0tic, t\u00e9 alguna cosa a veure?<\/b><\/p>\n<p><span style=\"font-weight: 400;\">S\u00ed es diferent. Cada any notem tend\u00e8ncies per\u00f2 no podem assegurar que el canvi clim\u00e0tic sigui el responsable. En els darrers vint anys, per exemple, les dates de verema s&#8217;han anat avan\u00e7ant i aix\u00f2 ho atribu\u00efm a una tend\u00e8ncia clim\u00e0tica.<\/span><\/p>\n<p><b>Quina \u00e9s la varietat que s&#8217;ha veremat millor?<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Destacaria la Chardonnay, els Cabernets i la Petit Verdot. La m\u00e9s complicada ha estat la Merlot.<\/span><\/p>\n<p><b>En general, com ser\u00e0 l&#8217;anyada del 2016? Sortiran bons vins?<\/b><\/p>\n<p><span style=\"font-weight: 400;\">A banda de les particularitats de cada vinya, l&#8217;anyada en general ser\u00e0 molt bona. Ha estat un any amb una qualitat sanit\u00e0ria del ra\u00efm excel\u00b7lent.<\/span><\/p>\n<p><b>Parlem de les vinyes dels Vins de Finca. En termes de verema, quin tracte especial se&#8217;ls hi d\u00f3na?<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Es fa un seguiment molt m\u00e9s exhaustiu i manual durant tot el proc\u00e8s, des del tractament del cep fins a l&#8217;elaboraci\u00f3 del vi, per garantir la m\u00e0xima qualitat del fruit. \u00a0Durant la verema, el ra\u00efm se selecciona curosament a vinya i es torna a fer abans de la seva entrada al celler. Tanmateix, se seleccionen les millors b\u00f3tes per fer l&#8217;envelliment i el cupatge.<\/span><\/p>\n<p><b>Amb la verema acabada, quin \u00e9s el seg\u00fcent pas?<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Encara ens queda molta feina. El ra\u00efm est\u00e0 tot collit per\u00f2 ara toca elaborar els vins. Acabar de fer les fermentacions alcoh\u00f2liques, les malol\u00e0ctiques, descovar els vins&#8230; S&#8217;ha de tenir en compte que, per exemple, el darrer Cabernet que v\u00e0rem entrar al celler va ser el passat dia 21 d&#8217;octubre i que el mantindrem macerant amb les pells del ra\u00efm entre 15-18 dies abans no premsem la tina i n&#8217;obtinguem el vi. En canvi, el 3055 Chardonnay i el 3055 Ros\u00e9, la gamma de vins m\u00e9s frescos del portfoli, estan a punt de sortir al mercat i podreu trobar ja la nova anyada 2016 a finals de novembre!<\/span><\/p>\n<p><b>Estarem atents! Mentre l\u2019esperem, ens acomiadem fins a una altra ocasi\u00f3. Moltes gr\u00e0cies pel teu temps i fins ben aviat. <\/b><\/p>\n<p><span style=\"font-weight: 400;\">Gr\u00e0cies a vosaltres. Salut i vi!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>S\u2019acaba l\u2019any i s\u2019acaba, com \u00e9s habitual, la verema. Despr\u00e9s de setmanes de treball intens, ja tenim tot el ra\u00efm veremat. Han sigut jornades llargues de feina en equip. Hores de dedicaci\u00f3 que al final, d\u2019aqu\u00ed a uns mesos, setmanes o en alguns dels casos, un parell d\u2019anys, sortir\u00e0 a la llum. Per tal de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":460,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-1867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jean-leon"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u201cTot i les particularitats de cada varietat, l\u2019anyada 2016 ser\u00e0 molt bona\u201d - Jean Leon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeanleon.com\/ca\/tot-i-les-particularitats-de-cada-varietat-lanyada-2016-sera-molt-bona\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cTot i les particularitats de cada varietat, l\u2019anyada 2016 ser\u00e0 molt bona\u201d - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"S\u2019acaba l\u2019any i s\u2019acaba, com \u00e9s habitual, la verema. Despr\u00e9s de setmanes de treball intens, ja tenim tot el ra\u00efm veremat. Han sigut jornades llargues de feina en equip. Hores de dedicaci\u00f3 que al final, d\u2019aqu\u00ed a uns mesos, setmanes o en alguns dels casos, un parell d\u2019anys, sortir\u00e0 a la llum. 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Despr\u00e9s de setmanes de treball intens, ja tenim tot el ra\u00efm veremat. Han sigut jornades llargues de feina en equip. Hores de dedicaci\u00f3 que al final, d\u2019aqu\u00ed a uns mesos, setmanes o en alguns dels casos, un parell d\u2019anys, sortir\u00e0 a la llum. 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