Costador, run by Joan Franquet, works only using organic and biodynamic practices, on a singular mountain where there are very old vineyard (someone of them certified). The vineyards are very old, the major part between 60 to 110 year, spanning different “terroirs” (slate, clay and limestone) at altitudes between 400 to 800 meters. With the high contrast of temperatures, the grapes can mature for long periods allowing the preservation of freshness and acidity. The temperatures are always controlled throughout the entire process, from the moment we pick up the grape to fermentation and aging. The estate strives to preserve the authentic flavor and taste of the varietals, only using wild and autochthonous yeasts for fermentation. The major part of the fermentation s don amphora or stainless steel tanks, along wit used French and acacia oak barrels. Aging is done in amphorae and used oak as well. The estate allows a genuine wine to develop from it's place of origin. The estate works with autochthonous Catalan varieties of grape: Reds - Grenache, Carignan, Sumoll Negre, and Trepat. Whites - Macabeu, Xarel-lo, Sumoll lanc, Parellada and Grenache Blanc. The estate's strictly holds to organic and biodynamic practices from vineyard to aging.
From 67-80 year old vines planted on 3 hectares of stony calcareous clay soils. The Sumoll Negre is from a certified organic vineyard while the Xarello Vermell has been farmed organically for a number of years. The grapes are hand-harvested in mid-October in the vineyard and cellar before being de-stemmed. Fermentation lasts a total of six weeks and is done with indigenous yeasts first in amphorae, then moved to used French oak barrels (228L) and demi-muids (500-600L). The wine spends around nine months on the lees with weekly battonage. Aging takes place in new French oak barrels ( 228-300L) as well used barrels for nine months. No filtered or fined.
Catalunya, "Xarel-lo 1954"
From two hectares in Maziz del Garraf where the vines are between 62-116 years old, planted to calcareous clay soils and worked organically. The grapes are hand-harvested in the middle of September with intensive vineyard sorting and de-stemming. Maceration lasts 12 hours in horizontal closed press at low temperatures and carbonic ice that fends off oxidation. Fermentation takes place in clay amphorae with indigenous yeasts that lasts 3 weeks under temperature control. The wine rests on lees for 7 months with battonage everyday for the first few weeks with inert gas in used French oak barrels (228L, 500L & 600L). In the last month the barrels are topped off twice a week and allowed to rest. No barrel aging takes place. Not Filtered.
Catalunya, Extinció Sumoll Blanc
100% Sumoll Blanc
These vines are 80 years old planted around 1936 in stony white clay soil. These grapes are hand harvested in the middle of September. No herbicides or pesticides are used in the viticultural process. Fermentation is done for about six weeks in Clay Tinaja = Amphorae = Vessel of 300 to 2500 litres. Alc. 10.5% by Vol.
Catalunya, Sumoll Blanc Brisat, "Metamorphika"
100% Sumoll Blanc
From 80 year old vines planted on 2 hectares of stony white clay soils. The vineyards are not certified but the vineyards are worked biodynamically. The grapes are hand-harvested between the middle of September and October, with vineyard and cellar sorting before being de-stemmed and allowed to macerate for six weeks with partial whole clusters. Fermentation occurs in clay amphorae (2500L) with indigenous yeasts that lasts for six weeks under temperature control. The wine spends about five months on lees with only minimal battonage. Aged in amphorae and used French oak barrels (500-600L) for 5-7 months. Not filtered.
Catalunya, Macabeu Brisat, "Metamorphika"
From vines around 70 years old planted on 1.5 hectares of clay, stony and calcareous soils, the grapes are hand-harvested at the end of September, intensely sorted and then de-stemmed. Maceration lasts around eight weeks before spontaneous fermentation takes place in clay amphorae (300-2500L), using indigenous yeasts, for eight weeks under temperature control. The wine is then moved to used barrels (200-600L) and allowed to complete malolactic fermentation where it rests on lees for seven months, stirring every day in the beginning with inert gas until the wine is protected. Unfiltered.
Catalunya, Chenin Blanc, "Metamorphika"
100% Chenin Blanc
From 62 year old vines planted on 2.5 hectares of calcareous clay soils that are farmed completely organically. The grapes were hand-harvested at the end of September with intensive fruit sorting in the vineyard and de-stemmed. Maceration lasts one week, followed by fermentation in clay amphorae with indigenous yeasts that lasts 3-4 weeks under temperature control. The wine rests on lees for 5-6 months in used French oak barrels (228L, 500L & 600L), with battonage using a combination of traditional and inert gas once a day during the first month and then multiple times per week with traditional battonage and once a week with inert gas to protect the wine. During the last month the barrels are topped off and allowed to rest. No aging in barrel takes place. Not Filtered.
Catalunya, Trepat, "La Fassina"
These vines are 100 years old from clay and stony soil from 1 hectare of land. These grapes are hand harvested in the end of October. No herbicides or pesticides are used in the viticultural process. Fermentation is done for about four weeks in Clay Tinaja = Amphorae = Vessel of 300 to 2500 litres. Aged in oak barrels for 14 months before bottling. Alc. 13% by Vol.
Catalunya, Sumoll Negre, "Metamorphika"
100% Sumoll Negre
From 60 year old vines planted on 1 hectare of stony clay soils. Though this plot has been worked organically for a long time, this plot is under organic and biodynamic conversion. The grapes are hand-harvested in mid-October, intensively sorted and de-stemmed. Maceration and spontaneous fermentation lasts for eight weeks (minimum) in clay amphora, with indigenous yeasts, under temperature control. No pumping over occurs, the cap is only distrubed by hand once a day until fermentation is completed wherein the amphora is topped off, and then subject to battonage once a week with inert gas and then closed with a stainless steel top. The wine spends seven months on lees. Aging takes place in the same amphora for 9 months. Unfiltered.
Catalunya, Garnatxa, "Metamorphika"
From vines that are both 20 and 75 years old planted on 1 hectare of calcareous clay and stony slate soils. The vines have been organically farmed for a long time but are not certified and now biodynamically worked as well. The grapes are hand-harvested at the end of October, with vineyard and cellar sorting, before being mostly de-stemmed as they try to have as much whole cluster as possible. Maceration lasts 12 weeks in amphorae with fermentation with indigenous yeasts taking place in amphorae (250-450L) for eight weeks under temperature control with no pumping over. After fermentation is finished, the amphorae is filled and closed with inert gas. Stirring takes place once or twice a week. Aged in clay amphorae (250-450L) and used French oak barrels (500-600L) for around eight or nine months. Not fined or filtered.
Catalunya, Carenyena, "Metamorfic"
From 65 year old vines planted on 1 hectare of stony calcareous clay soils, the grapes are hand-harvested at the end of October, intensively sorted, de-stemmed before maceration begins for 12 weeks in amphora. The must is then pressed and moved into clay amphora where spontaneous fermentation takes place with indigenous yeasts for 6-8 weeks under temperature control. The wine is subject to battonage many times per week with inert gas. No pumping over occurs, the cap is only distrubed by hand once a day until fermentation is completed, wherein the amphora is topped off, injected with inert gas and closed with a stainless steel top. Aging takes place in the same amphora between 3 and 9 months depending on vintage. Unfiltered.