The harvest at Mas dels Frares, the experimental winery of the URV's Faculty of Oenology, is concluding this week after several intense weeks of work. The heat over the past three months has resulted in one of the earliest and fastest harvests in the winery's history, starting on August 1st and finishing before the end of September, whereas in many years it extends to those dates.
Abundant winter rains ensured water reserves in the soil, protecting the vines from the summer heat, although the plants have ended up exhausted. The drought and heat have kept the plants healthy, free from fungi and other diseases.
Projections indicate a high production, similar to last year, with over 17,000 kg of white varieties and 8,000 kg of red varieties. The quality of the red wines is expected to be excellent, as the weather conditions have favored complete ripening of the grapes.
Mas dels Frares cultivates varieties such as Chardonnay, Xarel·lo, Parellada, Macabeo, and Muscat (whites), and Grenache, Syrah, Cabernet Sauvignon, Merlot, and Tempranillo (reds). These are used to produce sparkling wines, whites, and three types of reds.
The winery's primary purpose is teaching and research, training students from the Oenology degree and the international Master in Innovation in Wine Tourism (Wintour), as well as research by URV research groups.
Students like Anaïs Marín and Martí Davins are actively participating in the harvest, applying theoretical knowledge to practice. Davins highlights the comprehensive view of the process, from harvest to winemaking, while Marín values the complexity and numerous factors involved in wine production.
Upcoming renovation works at the winery building during the winter may alter the logistics of some production phases, such as bottling, which might need to be advanced.
Around thirty international students from the Wintour Master's program will gain hands-on experience at the winery during the week of September 15th, marking their first real contact with the world of oenology.
