Rasim is the name this grape was given in fourteenth-century Perpignan and is the origin of the words raïm, in Catalan, and raisin, in French. Rasim is also the name of the project that emerged from the partnership with Catalan designer Claret Serrahima to make two dessert wines at Vallbona.

Rasim is a wine that requires time: the time it takes for the grapes to overripen and then dry on the vine, seeking the optimal concentration of sugars to make a wine that is naturally sweet, complex, fresh and balanced. Rasim is more than a wine. It is a shared project, bolstered by a constant process of research and learning. With it we travelled and discovered different zones and experiences that guided us on this path towards the production of naturally dessert wine.

Terroir

ORIGIN: Vineyards from the Nalec Woods in the Corb River Valley subzone of the Costers del Segre DO. Plots characterised by the drystone walls that surround the vineyards, preserving the fertility of the soil and the efficiency of the water.
SOIL: Chalky clay soil with variable levels of stoniness and depth.
CLIMATE: The climate is continental Mediterranean, with cold dry winters and hot summers tempered by the soft evening breeze blowing in from the sea that cools the night, particularly during the ripening season. The scarce rainfall is concentrated in autumn and spring (350-450 mm yearly).

Varieties

Grenache (100%)

Vine growing

Organic farming. Overripening and drying on the vine and manual harvesting into crates of 10-12 kg.

Wine processing

The dried grapes are fermented in vats at a controlled temperature and undergo intense manual punch-down ( pigeage).

Production

2018 vintage: 1,085 bottles