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.
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).
Organic farming. Overripening and drying on the vine and manual harvesting into crates of 10-12 kg.
The dried grapes are fermented in vats at a controlled temperature and undergo intense manual punch-down ( pigeage).
2018 vintage: 1,085 bottles
Rasim Vimadur 2018
Characteristics of the vintage
The 2018 winter was characterised by heavy rains (625 mm). This forced us to care regularly for the vine to ensure quality. The good weather during harvesting enabled us get the crop in under optimal conditions and at a balanced state of ripening. Harvest began on 5 September and ended on 17 October.
Viticulture and wine processing
Organic dry farming. A dessert wine made by overripening the grapes and drying them on the vine. The grapes are destemmed, crushed and fermented in 500-litre stainless steel vats at a controlled temperature of 20-25ºC. We perform an intense manual punch-down (pigeage) that becomes progressively lighter as the process goes on. Sampling and testing of the residual sugars determine the right time for devatting, and that is when we stop the fermentation.
Alcohol content: 15%
Total acidity: 4.36 g/l (sulphuric acid)
Volatile acidity: 1.06 g/l
Residual sugar: 72 g/l (glucose+fructose)
Total sulphur: 51 mg/l
Bright, lively red colour. Red fruit aromas (blackberry, raspberry) and balsamic notes emerge in the nose. Dense and appetising aftertaste and the red fruit and balsamic reminiscences make a return, with licorice notes in an agile and fresh wine with a good acidity to give it length. Pairs well with desserts that mix sweet and sour flavours, or which are based on red fruit or dark chocolate. Also goes beautifully with sweet and sour dishes, blue and hard cheeses and more elaborate dishes like pan-fried duck breast.
2023: 91 points (2018 vintage)
2022: 90 points (2017 vintage)
2020: 90 points (2016 vintage)
2019: 90 points (2015 vintage)
2012: 88 points (2009 vintage)
Grenaches du Monde 2021:
Gold medal (2018 vintage)
International Wine Awards 2019:
Great Gold medal (2016 vintage)