La Seca (Valladolid), October 3, 2019.- Bodega Cuatro Rayas has closed this week, after an exact month since the harvest started (from August 30 to September 30), a 2019 campaign that was inaugurated with the international Sauvignon Blanc, followed by the native Verdejo, Viura and La Tempranillo, until reaching the Palomino Fino that is collected overripe for the elaboration of the unique Dorados de Rueda.
Yields per hectare have been low given the lack of rainfall, especially in spring, with an average of just over 7,000 kilos, with a grape of excellent health and outstanding quality. The great organoleptic concentration will provide a more aromatic wine, with greater volume in the mouth and more balanced acidity in this 2019 vintage.
The harvest has been carried out in a very orderly and staggered manner thanks to the climatic conditions and the dispersion and great variety of hawthorns, which has facilitated the perfect adaptation of the collection with their gradual maturation. The wide thermal differential between day and night, with more moderate temperatures during the day, has allowed a slower ripening and harvesting the grapes with the ideal acidity, pH and probable alcohol parameters. The predominant absence of rain during the harvest has made it easier for the grapes to arrive at the winery in the best sanitary conditions. Only two storms, without hail in our vineyards, interrupted the work for a couple of days; Yes, they served to refresh the grape while maintaining favorable ripening values.
Mechanized night harvest and vintage with selection in drawers
The cooperative, which has more than 300 members located in some thirty towns between Valladolid and Segovia, has harvested around 16 million kilos of grapes. More than a million correspond to old vineyards, over forty years old and even centuries old, while the rest are the result of a mechanical night harvest. In most of the vineyards over 40 years old, in those considered with the greatest potential, harvesting has been carried out in boxes, selecting grapes from different plots in a refrigerated chamber and pressing inertis (100% of the pressed musts are protected from oxidation) . The harvest of organic hawthorn has also been increased.