Harvest: ✅

The most awaited weeks of the year are over - and also the most dreaded. Those 20 or 25 days when we get up before the sun rises and go to sleep much later, after it has set. These are days of nerves, excitement, stress, sweat... but also lots of smiles. The harvest is like this: pure intensity, a blend of sensations that, despite the fatigue, reminds us why we love this process so much.

Interestingly, during the year, we always ask the sky to rain, but when the harvest arrives and we prefer good weather to move forward, rain usually makes an appearance. It is as if nature invites us to stop, reflect and breathe. And, in the end, these two or three days of downtime become a necessary break to recharge the batteries and return with renewed energy, enjoying every moment even more.

This year, although the drought is still present, the harvest has been much better than the last, thanks in part to the spring rains. Also, we have learned a lot from past experiences. Knowing what to do and, above all, what not to do to protect the vines against drought is key. The job is also easier when working with native varieties such as Sumoi or Cartoixà, with good resistance to drought compared to other varieties less adapted to our soils and climate. With each passing year, we add experience and learning that makes us wiser and better able to adapt to the changing conditions of the earth. And this is noticeable in the quality of the grapes we harvest, year after year.

When we make natural wines, the vine is the undisputed protagonist. The harvest is the time when we can clearly appreciate the work well done during the rest of the year. Now that we have all the grapes pressed, we let them run their course, without artificial interventions. We have done our part, and now it's time for the wine to be made. This is the beauty of natural wines: the purity, the honesty of the grape in its most naked expression, without additions that modify its character. What we got our hands on these past few days is exactly what will make it into the bottles. Healthy grapes, without pesticides, surrounded by the song of the swallows, by the sound of the Marinada passing through the olive and carob trees, and by the aroma of rosemary and thyme that fills our vineyards.

Now, we leave you with some photos of this harvest - and an interview we had with Diari de Tarragona - while we take a well-deserved break to regain strength and enjoy the work done. It's been intense weeks, real non-stop, but every year we feel the same satisfaction: knowing that all this effort will be reflected in every 9+ bottle you taste.

Oh, and if you're one of those people who gets a little antsy to see how feet step on the grapes, don't worry! We use a press, because otherwise we would never finish.

Ale, Salut!❤️