{"id":6412,"date":"2024-10-17T10:13:39","date_gmt":"2024-10-17T08:13:39","guid":{"rendered":"https:\/\/canrafols.com\/?p=6412"},"modified":"2024-10-17T10:20:09","modified_gmt":"2024-10-17T08:20:09","slug":"diary-of-a-harvest-vintage-2024","status":"publish","type":"post","link":"https:\/\/canrafols.com\/en\/2024\/10\/17\/diary-of-a-harvest-vintage-2024\/","title":{"rendered":"Diary of a harvest. Vintage 2024"},"content":{"rendered":"
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The 2024 harvest was complex after a 2023 with very low rainfall, which was accumulated from two previous years experiencing a similar situation, with figures below 200 liters per year. Soil moisture was scarce and the plants were in a critical situation. <\/span><\/p>\n

The year began with a very dry winter, but at the beginning of spring the rains began to arrive, accumulating more than 60 liters per month in March, April and May. This provided the plants with sufficient water resources to develop the vegetative part properly. There was more vigor and better health in the plants than in past years, which bodes well for a harvest with much less stress on the plants than in the previous three years. <\/span><\/p>\n

The flowering was good, although we could already see that the production would not be very abundant. The climate was mild throughout the spring and the beginning of the summer, which benefited the plants, which with the accumulated water resources, maintained a good general condition. <\/span><\/p>\n

At the end of July, the temperatures started to rise and we had a few hot hours that put the plants to the limit again, which suffered a lot. In the final part of the veil, the situation was critical again, affecting ripening and causing the plants to slow down ripening, containing the evolution of sugar generation and accelerating the decrease in acidity and the increase in pH. <\/span><\/p>\n

We had some moderate rains in this phase which helped to improve the health of the plants and reduce their stress. At this point, we reacted quickly and prioritized freshness over alcohol level, so we decided to harvest at this point. Mostly, the degrees are exceptionally low, moving between parameters of 11.5 to 12.5, which will result in more subtle wines, but with very good acidity and freshness. <\/span><\/p>\n

The state of health of the grapes is very good and the musts come out very clean, starting the fermentations perfectly, staying like this until the end of them.<\/span><\/p>\n

Our overall assessment is very good. This harvest will present more delicate wines, with less weight and volume, but with remarkable energy and acidity. <\/span><\/p>\n



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