Costador

(Catalunya, Spain)

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.


Catalunya, Macabeu, "Presa Romana 1905"

100% Macabeu

These vines are are over 111 years old planted in 1905 in clay, stony and calcareous soil. Near the ruins of the Roman press. Tarragona was the capital of the Hispania and the water came from the mountains (Sarral .Conca de Barbera region). Fermentation is done for about four weeks in Clay Tinaja = Amphorae = Vessel of 300 to 2500 litres. Alc. 13% by Vol.


Catalunya,  "Xarel-lo 1954"

100% Xarel.lo

These vines are over 116 years old planted as early as 1900 and as late as 1954 on 2 parcels of calcareous and clay soil. No herbicides or pesticides are used in the viticultural process. Grapes are harvested in the middle of September by hand. Fermentation is done for about three weeks in Clay Tinaja = Amphorae = Vessel of 300 to 2500 litres. Alc. 12% by Vol. 


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

Coming Soon.....


Catalunya, Macabeu Brisat, "Metamorphika"

100% Macabeu

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"

100% Trepat

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% Red Sumoll

These vines are 60 years old. Planted around 1954 in clay and stony soil. These grapes are hand harvested in the middle of October. No herbicides or pesticides are used in the viticultural process. Fermentation is done for about eight weeks in Tinajas of Padilla, 250 amphorae clay. Aged in amphorae for nine months before bottling. Alc. 13% by Vol. 


Catalunya, Garnatxa

100% Garnatxa

Coming Soon.....


Catalunya, Carenyena, "Metamorfic"

100% Carenyena

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.