The soil

The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.

The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.

The climate

The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.

The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.

The vegetation

In this arid and rocky soil the only surviving vegetation is a low scrub of bushes and aromatic plants such as thyme, rosemary and marjoram.  This is undoubtedly the source of the mineral character and the notes of Mediterranean herbs present in the wines of Can Ràfols dels Caus that are born of vines that struggle to survive in a soil that compels the roots to penetrate the cracks in the rock in search of nutrients.

The area’s vegetation is completed by the evergreen oaks and regular oaks that grow in the ravines, the margalló (dwarf-palm) a protected species that is endemic to the Garraf, and a few riverside trees in the rare spots where some humidity is available.

Man has introduced olive trees, almonds and vines that climb the sides of the ravines transforming the terraced slopes into a scenary of singular beauty.

The vineyard

Can Ràfols dels Caus is located at a height of 300 meters above sea-level, between the valleys of two torrents, where the land has been terraced to be planted with vineyards. The original estate comprised some 450 hectares to which we can add another 250 hectares recently purchased to avoid the development of a stone quarry that would have represented a serious threat to the environmental equilibrium of this part of the Garraf, where old vines now thrive after being saved from being converted into cement dust by the strong will of Carlos Esteva.

The vineyards consist mostly of small lots scattered across the property, occupying a total of about 90 hectares and constitute a genuine varietal melting-pot: no less than 28 varieties. The restless personality of Carlos Esteva and his passion for experimenting with a wide catalogue of varieties has led him to introduce into the Garraf a number of grapes that had never been grown in the vineyards of Spain, such as the whites Chenin Blanc and Incrocio Manzoni.

At the present time these varieties are present at Can Ràfols dels Caus, together with local varieties such as the whites Xarel·lo and Macabeu, or the red Sumoll, to which we should add a long list of foreign varieties: Chardonnay, Sauvignon Blanc, Roussane, Merlot, Cabernet Franc, Pinot Noir or Cabernet Sauvignon.

Good wines can only come from good grapes and balanced vines where production allows the grapes to ripen properly – there is a great belief that nature should be allowed to take its course, not using any chemical products, using only organic fertilizers and picking grapes by hand respecting spontaneous fermentations without adding extra yeasts. This is the philosophy at Can Ràfols dels Caus and the secret to making the best wines.