First, the temperature in the Prades Mountains falls by an average of 0.65°C for each increase of 100 m in altitude, so vines at higher elevations live in a cooler environment.
Thus, for example, the temperature in a CARA NORD vineyard located at 800 metre in altitude could be 5.2°C lower than a similar vineyard located at sea level.
At the same time, each 150m increase in altitude has the equivalent effect to moving the vineyard one degree latitude to the north.
The vineyards at higher elevations also have greater exposure to ultraviolet (UV) light, as the mountain environment is cleaner and lighter than in the valleys. UV rays increase by 4% for each 250m increase in altitude, causing an increase in the thickness of the grape skins, stimulating phenolic synthesis, enhancing the sweetness of the tannins, bringing intense, fresh flavours without a hint of maturity.
The lower temperatures slow maturation and accumulation of sugars, increase acidity and the freshness of the grapes, and help in the construction of aromas and flavours.
At higher altitudes there tends to be a large difference between day and night temperatures. This temperature differential is largely responsible for the perfect balance of maturity and freshness found in the grapes.
The CARA NORD vines grow on soil that is very varied in type. This diversity offers a wide variety of minerals and nutrients to the grapes and results in the creation of wines with a mineral character.
As a result of the altitude the wine has more colour, more minerality, greater acidity and at the same time are softer and deeper, with a wide range of aromas that are both fresh and unusual.

At higher altitudes anthocyanins rise dramatically.
Total tannins are higher with altitude, while the bitter tannins go down.
Higher elevations result in a greater retention of malic acid. This can reach 2-3g/l depending on the elevation. The pH of these wines tends to be lower, a factor that helps the stability and longevity of the wines and allows the enologists to work with minimum amounts of sulphites.
The skin of the grapes becomes thicker with altitude, up to five times thicker at 1.500 metres above sea level than those grown at 600 metres.
The intensity of the sunlight is higher at altitude, resulting in an increase in photosynthesis and the production of Resveratrol.

Developing a mountain vineyard presents many challenges: difficult access to the vineyard, soil erosion, low rainfall, poor quality soil with low levels of nutrient availability, considerations regarding the impact on the environment, rootstock selection, varietal options, choosing appropriate methods for vegetation cover, and so forth.
Land management techniques and their impact on hydration status of the vines, conservation of soil fertility and controlling soil erosion are the central issues for mountain viticulture.

High altitude sites have lower average temperatures, heat accumulation is lower and the fluctuation in day and night temperatures is more pronounced.
The main work of the grape skin is to protect the seeds inside the grape. The skin thickens as a defense mechanism against both solar radiation, which itself increases with altitude, and variations in temperature. Thicker skins have more tannin, more colour and a skin/juice ratio that is very high. This results in far lower levels of production but more intense flavours and colour.

It is true that vines at high altitude have poor and shallow soils, low humidity, large daily swings in temperature, strong winds and high risk of frost damage, and are vines with low yield per hectare and high maintainance cost.
However, at CARA NORD we chose these positions of increasing difficulty due to the unique and complex character of the wines these vineyards create. It is a fact that the vineyards at high elevations produce wines of higher quality when compared with those produced by vines at lower altitudes.
As there are few clouds, the daily levels of direct sunlight are very high. This increases the efficiency of the vine metabolism, leading to maximum photosynthesis and maturity. Nights at the highest levels are quite cold, allowing the vines to keep their acidity whilst still creating the sugars needed for maturation. A steady breeze keeps the grapes clean and healthy. Rocky soils, which are found on the tops of the hills and slopes, help to drain excess moisture, thereby forcing the vines to dig deep and work hard to find the nutrients and minerals they need. This naturally limits the performance of the vines and increases the complexity of the fruit.

The grapes from mountain vineyards have greater exposure to ultraviolet light and therefore have higher levels of Resveratrol and Procyanidin. These are important antioxidants found in grape skins that have antiviral, neuroprotective, anti-aging and anti-inflammatory effects./br> CARA NORD viticulture creates grapes with a high content of polyphenols that help in controlling heart disease.

The mountain slopes with poor slate soils that are full of rocks have a significant impact on the vineyards, producing fruit with higher minerality and natural acidity when compared with grapes from vines at lower altitudes. High acidity in the fruit creates wine with a low pH, resulting in the production of high quality wine, with intense concentration, body and flavour. These wines are particularly suitable for long aging.
The vines planted at higher altitudes are exposed to more sun, and therefore develop thicker skins on the grapes. This produces higher levels of anthocyanin and better tannin levels, resulting in a wine with more colour, softness and less astringency.

To promote biodiversity and make the soil live. Native plants are allowed to grow among the vines and thereby produce organic matter, hummus, nitrogen and other nutrients, improving the soil structure and root growth, all in symbiosis with soil bacteria, fungi and earthworms. The cover crops provide habitats for beneficial insects (ladybirds, spiders) and birds, which feed on vineyard pests, thus creating a perfect balance.

Farmers are landscape gardeners, caretakers of the land, air, water, and all associated living organisms. Being a farmer means taking responsibility for watching over the environment, limiting the use of chemicals, renovation of aquifers, monitoring and preventing soil erosion, managing the ecological footprint. Responsible agriculture requires genuine participation in all the natural ecosystems of the estate, always bearing in mind all possible interactions.

The energies of the moon, sun and planets affect all living things on Earth in regular rhythms, and specifically affect the growth cycles of plants. By understanding the subtle effects of these rhythms, we can change our agricultural practices to take full advantage of these forces and improve agricultural production. For example, root growth increases with the full moon, so it is a good time for planting and transplanting plants that require deep roots.
To learn more, check out: www.biodynamics.com.

We have a very low average yield of about 2,500 kg per hectare, and it takes all the grapes from approximately two vines to create a single bottle of wine.

Dry vineyards are not irrigated, so receive only natural rainfall and moisture. The soil acts as a sponge during the rain of the winter and early spring, retaining water in order to release it slowly in the vineyards during the long, hot and dry summer. Rainfed culture encourages the plant reticular systems to go deep into the soil, and results in the creation of healthy and vigorous vines with excellent flavour and mineral character and with great concentration.