Sweet wine
DO Costers del Segre
White grenache, Malvasia, Xarel·lo
Rasim Vipansit

Rasim Vipansit

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: on the vine, letting the grapes ripen perfectly, and before entering the winery, while they rest in the shade on beds of straw where they dry, respecting their natural rhythm until reaching optimal sugar concentration levels. 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).


White grenache (55%), Malvasia (27%) and Xarel·lo (18%)

Vine growing

Organic farming. Harvested by hand into 10-12 kg crates and dried in the shade on a bed of straw.

Wine processing

Dried in the shade on beds of straw for 1-3 months to encourage the natural concentration of the sugars. Subsequent manual selection and fermentation in a vat.


2018 vintage: 802 bottles

Technical sheet

Rasim Vipansit 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 its proper 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

Certified organic dry land farming. Manual harvesting and drying in the shade on a bed of straw for 2-3 months to concentrate the sugar in a natural fashion until a potential alcohol content of 20-23% is reached. We then select the grapes, press them and obtain a concentrated must which is later fermented in a stainless-steel vat at a controlled temperature (18-20ºC). We stop the fermentation when sampling and testing show residual sugars of between 90 and 130 g/l.


Alcohol content: 13%
Total acidity: 4.68 g/l (sulphuric acid)
Volatile acidity: 0.82 g/l
Residual sugar: 94.4 g/l (glucose+fructose)
Total sulphur: 114 mg/l
pH: 3.18

Tasting notes

Golden hue and slow tears. Complex nose with quince aroma, a noticeable presence of honey with citrus touches, reminiscences of ripe stone fruit (apricot, peach), syrup (pineapple) and a balsamic note. Stone fruit notes return in the mouth, in a buttery wine with a good balance between fresh and sweet. Good harmony with dishes based on paté or foie, semi-soft cheeses and soft pasta and slightly salty dishes. Perfect companion for desserts with a citrus or dairy touch, based on vanilla, white fruit or pine nut.


Peñín Guide:
2023: 92 points (2018 vintage)
2022: 92 points (2017 vintage)
2021: 92 points (2017 vintage)
2020: 92 points (2016 vintage)
2019: 90 points (2015 vintage)
2012: 89 points (2009 vintage)

Guia de Vins de Catalunya:
2021: 9.48 points (2017 vintage)

Grenaches du Monde:
2021: Gold medal (2018 vintage)
2020:Silver medal (2017 vintage)

International Wine Awards 2019:
Great Gold medal (2016 vintage)

Tassello d’Oro 2017:
2nd Ex-aequo (2015 vintage)