We invite you to walk together the day by day of the harvest at
the Heredad Segura Viudas joining the growth cycle of the vine
and the harmonies that are generated in this privileged place
within the forthcoming weeks.

9 January 2015

The last sprouting.

When it comes the last lights of the year, the vineyard offers its last sprouting of 2014 harvest to visitors. The vegetation cover that will be used to regulate the strength of the vines and provide nutrients to the soil begins to emerge and a vigorous green anticipates the distant spring. These days the vineyard looks like a garden rewarding those who come to the Heredad on cold winter mornings.

The 2014 harvest has come to an end. Here we will follow the evolution of 2014 Mas d’Aranyó, that is still resting in the cellar, however in the vineyard the next harvest is already in our growers minds. Now it’s time to start thinking about 2015 harvest.
If you would like to know about viticulture work carried out in winter and its importance for future harvest do not forget to visit us. We are preparing a day trip in winter that you will be promptly informed on our website. Meanwhile we will have a look at the comments you send us through our form.

See you soon!

22 December 2014

Lots of rain.

Rains after harvest may suggest that these precipitations will not affect the next crop but, as always, everything is not black or white.
Indeed, from now the plant will not have water needs. These weeks will be accumulating reserves still on the leaves before going to rest. However, when rainfalls arrive in January and February, fundamental for the sprouting of the plant, they will draw much more if the soil already has a good level of water reserves.


Sebastià still wanders around the Heredad assessing the state of the vineyards. Almost with any leaves, the grower can analyse how the last harvest has affected to the plants.  The nakedness of these bodies allow you to observe the characteristics of its branches and ensure this year the vineyard has not suffered any stress.
With the river Bitlles still muddy because of the more than 100l/m2 fallen in the last episode of rainfall, the Heredad is already moving towards the next harvest. We will see how it goes in the next Vineyard Diary 2015.
20 November 2014

From Vats to Barrels.

We present the fourth chapter of Vineyard Diary 2014, dedicated to viticulture and winemaking of our flagship red wine: Mas d’Aranyó. Meanwhile strains can hardly stand the weight of last branches, weeks of fermentation and maceration are full working days in the cellar of the Heredad. During the 21 days that grapes remain on the wooden vats, winemakers carefully follow the evolution of the wine and works as the pump-over and punch-down become indispensables. When the wine reaches the desired taste, begins another key stage in the development of the Mas d’Aranyó: the aging in the new barrels of French and American oak. In there wines will remain a minimum of 12 months but may reach 14 or 16, depending on the vintage and the judgement of the winemakers.

All 2014 harvest of the Heredad could be found at Vineyard Diary and in our youtube channel.

23 October 2014

From vines to tanks.

We present the third chapter of our blog Vineyard Diary 2014, this year devoted to viticulture and winemaking of Heredad’s flagship red wine: Mas d’Aranyó.
The harvest this year has been particularly difficult and both growers and winemakers have had to carefully follow the grape ripening and meteorology. This year, to hit the day of harvest has been key to successfully get away before the challenge that nature had raised. In this sense, the chapter takes you through some of cultural work carried out for the first weeks of autumn to direct grapes towards its finest when it comes time to enter the cellar.

Remember that in Vineyard Diary section you have the complete information of the harvest of Mas d’Aranyó 2014.  The content in social media could be followed using the hashtags #vineyarddiary and #masdaranyo.

29 August 2014

Focus on the ripening.

August is coming to an end and harvest of red varieties is close, so they will do their best to be on the 2014 Mas d’Aranyó coupage. In just 20 or 30 days Tempranillo, Grenache, Cabernet and Syrah clusters will begin leaving their strains to go to the cellar and start developing the red flagship wine of the Heredad.
These recent weeks, however, are of great importance. The grape has not yet matured enough. It may have enough alcohol content but the maturation of the skin and seeds, key for the development of red wines, still has some way to go.

In the case of Tempranillo and Grenache, because of being later varieties and the height, at which they are cultivated, still show the final stages of ripening. For both varieties, moreover, the cluster thinning still needs to happen so we will reduce the number of fruits of each strain to help increasing sugar concentration in the grapes that will remain on the ground.

Maturation controls in the lab and grape tastings in the vineyards will be a constant from now on. Growers and winemakers will travel hundreds of miles tasting and analysing all plots and varieties until they find the balance desired to begin with the harvest.

1 August 2014

The sugar reaches the vineyard.

During the month of July, high temperatures and increased sunshine hours cause what we claim to be the most radical change of the vineyard.

This metamorphosis is detected by the change in colour of the grapes that Sebastià searches on his constant walks through the vineyard.
In the red varieties, stars of our blog this year, the change is obvious. They’re still living with some green and red grapes. Grapes stop growing to start maturing; chlorophyll and internal acids leave the way to sugar as glucose. Tradition says that once entered into veraison are only 40 days for vintage!

Now all the work is done. It’s time to let nature work on clusters and begin fascinating weeks of tasting in the vineyard where winegrowers and winemakers will wait until the desired balance in each cluster.

26 June 2014

A journey to the land of grenache.

We have prepared the second chapter of Vineyard Diary 2014, this year dedicated to our red wine, Mas d’Aranyó. This time is focused to one of the main varieties of Mas d’Aranyó: the Grenache. So we travel to Gandesa, in Terra Alta region, where you will discover a typical Mediterranean landscape that has remained unchanged for centuries. An upland landscape where the vineyard shares the cultivated areas with olive, almond and fig trees and cereal fields. A landscape leaded by the north wind that funnels the Ebro valley.
You will see viticulture requirements under these circumstances and adaptation of the strains under these conditions. You will discover the work winegrowers perform when the plant flowers and strategies that are followed for grapes to have the desired features for the Mas d’Aranyó 2014 when the harvest comes

15 May 2014

Green pruning.

Just over a month ago the strains sprouted. In these few weeks they have already reached a considerable height and vegetation volume fill the vineyards.

With increasing temperature the time comes to green pruning. This work of traditional viticulture aims to eliminate all buds – with clusters included- that were not foreseen in the winter pruning. Thus, we continue to adjust production of each strain to the aim pursued.
Regarding today’s matter, these strains of cabernet sauvignon intended for Mas d’Aranyó 2014 should yield around 5,000 kilos per hectare to obtain the balance winemakers are looking for our red wine.

Sebastià works hard and his hands remove all remaining sprouts with speed and finesse that only experience gives. On the beautiful vineyard landscape, strains look now very different than they did first thing in the morning.

Now the strain is ventilated to prevent the effects that an excess of humidity would cause to the clusters and adjusted to offer the best cabernet for harvest time.

30 April 2014

The journey begins for 2014 Mas d’Aranyó.

We present the first chapter of Vineyard Diary 2014 that this year will be starred by Mas d’Aranyó, Heredad’s reference red wine.
Prepare your luggage because we release a new format and we will go into an exciting journey through regions, characters and varieties that will take us from the Heredad to the vineyards, and from there towards the cellar to find out a little more about what you can relish in your glasses.
In this first chapter we will go with Sebastià Raventós to Vila-rodona in the Alt Camp, to meet the Vives family estate. They are responsible for the tempranillo grape, which with our wine is made. Before saying goodbye we will go back to the cellar to knowledge in which part of the process are the latest vintages of the Mas d’Aranyó that continue evolving before hitting the market.

Do you want to come with us?

16 April 2014

The fate of a new harvest.

The end of the winter represents the start of a new harvest in the Heredad Segura Viudas.
Not that the winter has not worked the vineyard. As the fundamental work of pruning to regulate production of each plot depending on the variety planted, the type of soil where it grows and the wine that will be developed with it, the plows in order to prepare the ground to make the most of winter precipitation; the maintenance of ditches and roads; and the soil analysis, have occupied much of the days of our growers. However, the pace is different.
When winter temperatures drop and the firsts buds of the vines swell and burst, the clock starts again to rule the working days in the Heredad.

The hopes for the harvest, uncertainties about the weather and the daily work to bring the production of each plot, are the basic ingredients that are used in the recipe for each harvest.
This will be the third season of Vineyard Diary. Year after year we try to bring close the complexity of the wine production from a different, easy and entertaining perspective. This 2014 we will focus on a red wine, from different varieties and regions. In addition to the usual videos, notes of the harvest will be added to convey the events of the harvest in real time.

This will be our meeting point. From here we invite you to enjoy making wine since its inception. Actively involved in decisions that are taken every day in order to make our wines and cavas in harmony.
Let’s start!