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Negre de Can Calopa
Negre Natural de Can Calopa is created at the Can Calopa de Dalt estate on the northern side of the Collserola mountain range. That is where we grow the grapes and make the wine in a small, refurbished winery from the sixteenth century. A social farming project combining quality produce with social inclusion and respect for the environment.
A natural red wine, free of sulphites and with local yeasts, that seeks to express its character without interventions. A wine that cannot be tamed but speaks for itself, a step further in experimenting to make wines that are a clear reflection of their landscape, variety and character. Spontaneous and authentic in equal measure, made to meet new consumer demands for sustainability and natural goods.
Terroir
ORIGIN: Vineyards from the Can Calopa estate on the northeast side of the Collserola mountain range and within the Barcelona municipal area, 300 metres above sea level. A landscape of agricultural mosaics amidst forest areas comprising pines, holm oaks and Mediterranean shrub species. The estate combines terraces with small flat plots.
SOIL: Loamy textured soil with slate and shale substrates.
CLIMATE: Climate of a Mediterranean influence, characterized by mild winters, hot summers, moderate temperature changes and scarce and strongly irregular seasonal rainfall. The Can Calopa estate faces northeast, making it a cool estate where the grapes ripen slowly and gradually. The sea breeze comes along in the afternoon, easing the high summer temperatures.
Varieties
Tempranillo (50%), Sangiovese (50%)
Vine growing
Organic farming. Grapes are carefully selected and manually harvested in crates of 10-12 kg.
Wine processing
Spontaneous fermentation without the addition of selected yeasts. Trampled barefoot to extract the remaining must. Not clarified or filtered.
Production
2024 vintage: 2300 bottles
Technical sheet
Negre de Can Calopa 2024
Characteristics of the vintage
The 2024 vintage in the Barcelona region was marked by warmer-than-average temperatures and rainfall that returned to typical levels, even slightly above average.
The return to normal rainfall allowed for proper plant growth, especially among the younger vines, and required us to remain very attentive to the health of the grapes in order to achieve good ripening. Good soil management practices, with cover crops that allow water infiltration and balance vine growth, also helped preserve their health.
Overall, production was good and will continue to increase as the vineyard restructuring process becomes consolidated.
Viticulture and wine processing
Natural red wine with minimal intervention. Grapes are hand-selected in the vineyard. A pied de cuve is prepared with 40 kg of grapes foot-trodden in the vineyard to activate the native yeasts. It is added to the rest of the grapes halfway through fermentation, without additives. Fermentation with daily pigeage and racking in the final third. 10 mg/l of sulphites are added before bottling.
Analysis
Alcohol content: 12.31%
Total acidity: 4.4 g/l (sulphuric acid)
Volatile acidity: 0.19 g/l
Residual sugar: 0.22 g/l (glucose + fructose)
Total sulphur dioxide: 22 mg/l
Tasting notes
Deep ruby red colour with bluish-purple tones. On the nose, ripe fruit appears alongside herbaceous notes over a spicy background with aromatic herbs. On the palate, it is a very straightforward, light and agile wine, with delicate tannins. Well balanced with the fruit, with the characteristic vegetal notes of the Sangiovese variety standing out. Ideal for drinking by the glass: opening the bottle is synonymous with finishing it.