Last Friday, September 7, with Viognier’s white grape, the Son Vich team from Superna took great pains on a cloudy day to start the manual harvesting of the best bunches. As is usual in Mallorca, being in the Tramuntana due to its climate and its terroir, we are the last to start the harvest and the last to finish it. The good things wait.
Days of hard work, agitation, haste, nerves, but of many emotions, joys and great satisfaction begin. In the wine cellar Son Vich we are waiting for a year for this great moment and it catches us prepared.
After the sampling of grapes to make the maturity controls that allow us to establish the optimal time of harvest, cleanliness of the grapes, and the quality of the wine tanks and warehouse, tractor tuning, pumps, press, destemmer, etc. now nothing can fail. The equipment was well prepared and so it was demonstrated on the first day of this long month of harvest that will last until the beginning of October.
The selection of the grapes is made in the field, under the strict supervision of our oenologist, collecting only the best quality bunches in boxes of 10-12 kg, after transfer to the winery, after weighing, the grapes are destemmed and lightly crushed, goes to the tank where the alcoholic fermentation will take place. Rounding up, fermentation controls, temperature controls, devatting, pressing, analysis, this is the work that will be carried out in the winery and in our laboratory in the coming months.
The malolactic fermentation will continue, in the case of the reds, and their ageing in barrels. After 10-12 months and some racking, the wine will be ready for bottling. We are very optimistic and, weather permitting, the 2018 vintage in Son Vich de Superna will be a great vintage.