Vinification
Respect in vinification: less is more
At Can Descregut, we see winemaking as an act of respect. We strive to intervene as little as possible in the process to preserve the identity of the grape, the character of each vineyard plot, and the genuine expression of the terroir. Every decision we make in the winery aims to accompany the wine, not transform it. The idea is to intervene little in order to express much: this is the concept of minimal intervention.
We handpick grapes, selecting only those at their optimal ripeness. This care allows us to avoid later corrections and to produce wines with greater purity and balance. Thanks to this meticulous process, we start vinification with whole, healthy grapes, which helps prevent must oxidation—a common problem with machine harvesting. This approach ensures a more authentic expression of the grapes and the terroir.
We work with fermentations using the indigenous yeasts present on the grape skins. This connects us to our environment and gives the wines a unique and unrepeatable personality, faithful to each vintage and plot. To achieve this, we start with “peus de cuba” in the vineyard, which, once fermented, are added to the must to initiate fermentation.
In our vinification process, we apply light filtration only when truly necessary. In most cases, we bottle directly from the tank without filtering to preserve the wine’s authenticity, keeping its natural properties, textures, and original aromas intact.
We use neutral tanks, ceramic amphorae, and used barrels to favor slow, natural evolution of the wine. We avoid adding external aromas and maintain aging on the lees with minimal racking to respect the essence of the grapes and preserve the original balance.
We do not correct the acidity of the must or wines with oenological additives. We make wine with what the grapes and the terroir provide, just as it is. The wine should be a snapshot of the vintage, with each year presenting different climatic conditions.
During maceration with the grape skins, we perform gentle pump-overs or infusions to avoid aggressive extraction and preserve finesse, preventing harsh or dominant tannins. No step of the process—fermentation, aging, or stabilization—is forced; we give the wine time to evolve at its own pace during the winter months, without rush or unnecessary technical interventions.
