{"id":2231,"date":"2025-03-17T00:00:00","date_gmt":"2025-03-16T22:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2022\/10\/17\/el-celler-on-el-pas-del-temps-es-dete\/"},"modified":"2024-03-20T14:40:23","modified_gmt":"2024-03-20T14:40:23","slug":"el-celler-on-el-pas-del-temps-es-dete","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/el-celler-on-el-pas-del-temps-es-dete\/","title":{"rendered":"El celler, on el pas del temps es det\u00e9"},"content":{"rendered":"\r\n

Vivim en l’era de la immediatesa<\/strong>. Una era que est\u00e0 marcada pel ritme vertigin\u00f3s amb el qual avancen les coses i la necessitat imperiosa de tenir el que volem quan volem.<\/p>\r\n\r\n\r\n\r\n

A cam\u00ed llarg, pas curt (diu el refrany)\u2026 La paci\u00e8ncia \u00e9s, en molts casos, la millor (i l’\u00fanica) virtut per aconseguir l’excel\u00b7l\u00e8ncia en determinats processos. I \u00e9s que, a vegades, el fet de poder fer alguna cosa sense presses i amb la major atenci\u00f3 possible<\/strong>, et dona garanties de qualitat.<\/p>\r\n\r\n\r\n\r\n

El temps de maduraci\u00f3 en celler \u00e9s una d’aquestes coses en les quals la paci\u00e8ncia \u00e9s una variable determinant. Despr\u00e9s de la verema, el ra\u00efm entra al celler i una vegada acabades les fermentacions, s’omplen les barriques. El vi resultant es guarda fidelment fins que s’aconsegueixen les aromes i matisos desitjats. En aquesta fase, no existeixen les presses.<\/strong><\/p>\r\n\r\n\r\n\r\n

Qui compon l’equip de celler i com s’organitzen?<\/h2>\r\n\r\n\r\n\r\n

L’ambient de col\u00b7laboraci\u00f3 entre els equips de Jean Leon es palpa en el celler, perqu\u00e8 la comunicaci\u00f3 entre les \u00e0rees de celler i viticultura \u00e9s fonamental.<\/strong><\/p>\r\n\r\n\r\n\r\n

Al celler, l\u2019Oliver i el Sergi s’encarreguen de cuidar el vi. \u201cCada \u00e8poca t\u00e9 les seves especificacions. En funci\u00f3 de com madura el ra\u00efm, es prenen unes decisions o altres al llarg de l’elaboraci\u00f3 del vi\u201d assenyala l\u2019Oliver. Juntament amb la Montse, l’en\u00f2loga, planifiquen els temps de maduraci\u00f3 i els cupatges. Ella \u00e9s la directora d’orquestra, ja que coordina les tasques entre el celler i la vinya, prenent les decisions al llarg del proc\u00e9s d’elaboraci\u00f3.<\/p>\r\n\r\n\r\n\r\n

Quant de temps estan els vins en el celler?<\/h2>\r\n\r\n\r\n\r\n

Quant de temps han de passar els vins en el celler? Dep\u00e8n<\/strong>. Cada vi t\u00e9\u00a0 els seus temps. En aquest proc\u00e9s, \u00e9s determinant el material de les barriques, el temps de crian\u00e7a i el tipus de torrat. Tots aquests factors acaben afinant el vi. \u201cPer al Vinya La Scala, per exemple, la q\u00fcesti\u00f3 \u00e9s mantenir aquest l\u00edquid durant els anys que li correspon perqu\u00e8 guanyi en complexitat i sigui un vi ja pensat perqu\u00e8 despr\u00e9s es conservi b\u00e9 amb el temps\u201d apunta Oliver.<\/p>\r\n\r\n\r\n\r\n

El vi que es tracta en barriques de roure resultar\u00e0 m\u00e9s complex en nas i s’anir\u00e0 afinant en boca amb el pas del temps.<\/strong> Amb els dip\u00f2sits d’acer inoxidable, en canvi, s’aconsegueix un major protagonisme de la fruita<\/strong>, aix\u00ed com de la part floral del vi. Finalment, tamb\u00e9 existeix la possibilitat d’elaborar el vi en dip\u00f2sits de ciment, que aporten rodonesa en boca, al tenir lloc una petita microoxigenaci\u00f3, com passa amb les barriques.<\/p>\r\n\r\n\r\n\r\n

A Jean Leon, utilitzem diferents contenidors i temps en funci\u00f3 dels resultats desitjats. En el cas de Vinya Gigi<\/a>, per exemple, el vi roman sis mesos de crian\u00e7a<\/strong> i, en aquest proc\u00e9s, es combina una part en barrica i una altra en dip\u00f2sits d’acer inoxidable.<\/p>\r\n\r\n\r\n\r\n

En el cas dels vins negres de finca, com Vinya Palau<\/a>, \u00e9s necessari un proc\u00e9s de maduraci\u00f3 de 12 mesos en barrica, igual que el Vinya le Havre<\/a>. Per part seva, el nostre gran reserva, Vinya la Scala<\/a>, roman almenys dos anys<\/strong> en barrica.<\/p>\r\n\r\n\r\n\r\n

Quina import\u00e0ncia t\u00e9 la fusta a l’hora de produir el vi?<\/h2>\r\n\r\n\r\n\r\n
\"\"<\/figure>\r\n\r\n\r\n\r\n

El contacte entre la fusta i el vi aporta gran varietat de matisos i aromes. A Jean Leon nom\u00e9s utilitzem barriques de roure de gra fi<\/strong>. Aquest tipus de fusta presenta uns porus m\u00e9s petits, la qual cosa frena la velocitat a la qual l’oxigen entra en la barrica i permet una crian\u00e7a m\u00e9s suau.<\/p>\r\n\r\n\r\n\r\n

La fusta de roure franc\u00e8s, \u00e9s m\u00e9s tova i amb un gra m\u00e9s fi i menys tanins. Gr\u00e0cies a aquestes caracter\u00edstiques, s’aconsegueixen uns vins amb envelliments llargs, elegants i equilibrats<\/strong>, on dominen notes de vainilla, fruita seca i mel.<\/p>\r\n\r\n\r\n\r\n

D’altra banda, gr\u00e0cies a la fusta de roure americ\u00e0, les barriques s\u00f3n m\u00e9s resistents i impermeables. Les notes de roure americ\u00e0, en canvi, aporten una major varietat d’aromes ex\u00f2tiques<\/strong> com el coco, el cacau o notes fumades i torrefactes de caf\u00e8 i tabac.<\/p>\r\n\r\n\r\n\r\n

Les notes procedents de la barrica no sols estan influ\u00efdes pel tipus de fusta, sin\u00f3 tamb\u00e9 pel seu grau de torrat. \u00c9s a dir, durant el proc\u00e9s de fabricaci\u00f3 de les barriques, aquestes es torren a l’interior, amb l’objectiu de corbar el material, per\u00f2 tamb\u00e9 per proporcionar notes arom\u00e0tiques, que poden variar depenent de la intensitat i el temps al foc. Un torrat lleuger aportar\u00e0 notes avainillades i coco, mentre que un torrat mitj\u00e0 tindr\u00e0 notes a caf\u00e8, cacau o fumats, i un torrat fort proporcionar\u00e0 notes de tabac, caramel i torrefactes.<\/p>\r\n\r\n\r\n\r\n

Com saber si el vi est\u00e0 llest?<\/h2>\r\n\r\n\r\n\r\n

Per a saber si un vi est\u00e0 llest per passar a la seg\u00fcent fase, existeixen diversos factors a considerar: el temps m\u00ednim de crian\u00e7a i els tastos dels en\u00f2legs.<\/p>\r\n\r\n\r\n\r\n

El primer criteri \u00e9s assegurar-se que el vi ha passat el temps m\u00ednim de crian\u00e7a establert. Una vegada superat aquest interval, al celler es tasten els diferents vins i es decideix quins i en quina proporci\u00f3 formaran part del cupatge. Una vegada finalitzat, es duu a terme l’estabilitzaci\u00f3 proteica i tart\u00e0rica a trav\u00e9s d\u2019una filtraci\u00f3 final del vi abans de l’embotellament. I a partir d’aqu\u00ed, els vins de finca reposaran en l’ampolla fins que estiguin llestos, mentre que amb els nostres vins joves es passa a l’etiquetatge i encaixat.<\/p>\r\n\r\n\r\n\r\n

Sembla tasca f\u00e0cil i r\u00e0pida, per\u00f2 una vegada s’omplen les barriques, entrem en una altra \u00e8poca, alliberant-nos de la resta del m\u00f3n. I durant tot aquest proc\u00e9s al celler, el nostre equip treballa amb la major atenci\u00f3 i paci\u00e8ncia, buscant aix\u00ed l’excel\u00b7l\u00e8ncia.<\/p>\r\n","protected":false},"excerpt":{"rendered":"

Vivim en l’era de la immediatesa. Una era que est\u00e0 marcada pel ritme vertigin\u00f3s amb el qual avancen les coses i la necessitat imperiosa de tenir el que volem quan volem. A cam\u00ed llarg, pas curt (diu el refrany)\u2026 La paci\u00e8ncia \u00e9s, en molts casos, la millor (i l’\u00fanica) virtut per aconseguir l’excel\u00b7l\u00e8ncia en determinats […]<\/p>\n","protected":false},"author":1,"featured_media":1708,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-2231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jean-leon-ca"],"yoast_head":"\nEl celler, on el pas del temps es det\u00e9 - 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\/el-celler-on-el-pas-del-temps-es-dete\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El celler, on el pas del temps es det\u00e9 - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"Vivim en l’era de la immediatesa. 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