Costador, run by Joan Franquet, works only using organic and biodynamic practices on a singular mountain where there are very old vineyards (some of them certified). The vineyards are very old, the majority of them between 60 to 110 year, spanning different “terroirs” (slate, clay and limestone) and 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 the grapes are picked to fermentation and aging. Joan Franquet strives to preserve the authentic flavor and taste of the varietals and so only uses wild and autochthonous yeasts for fermentation. The major part of the fermentation is done in amphora or stainless steel tanks, along with used French and acacia oak barrels. Aging is completed in amphorae and used oak as well. Joan Franquet 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, Xarel-lo (Orange), "Metamorphika"

100% Xarel-lo

From 70 year old vines planted to 2 hectares of stony calcareous clay soils. The Xarel-lo is from a certified organic vineyard. The grapes are hand-harvested in mid-September. Maceration lasts between 8-14 weeks, followed by spontaneous fermentation with mostly whole-clusters and indigenous yeasts that lasts 4-6 weeks in clay tinaja (clay) amphora. The wine spends around three months on the lees with weekly battonage. Aging takes place in the same amphora for four months. Not filtered or fined.

Catalunya, Sumoll (Orange), "Metamorphika"

100% Sumoll Blanc

From 70-80 year old vines, of only two parcels, planted to three hectares of stony white clay calcareous soils. The vineyards are not certified but the vineyards are worked organically. The grapes are hand-harvested between the middle and end of September, with vineyard and cellar sorting. Half of the harvest is whole-cluster while the rest is de-stemmed before being allowed to macerate for 12 weeks. Spontaneous fermentation occurs in clay amphorae (300-3500L) with indigenous yeasts that lasts between 4-6 weeks without temperature control. The wine spends about three months on lees with stirring once each day and then once a week. Aged for four months in clay amphorae. 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, Macabeu (Orange), "Metamorphika"

100% Macabeu

From vines around 70-80 years old planted to four hectares of clay, stony and calcareous soils, the grapes are hand-harvested at the end of September with intense sorting. Maceration lasts a minimum of 12 weeks wiht 50% whole-cluster and the rest de-stemmed. Spontaneous fermentation takes place in clay amphorae (300-3500L), using indigenous yeasts, between 4-6 weeks without temperature control. The wine rests on lees for three months with stirring once a day in the beginning and then once a week. Aged for four months in clay amphora. Unfined and unfiltered.

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, Trepat, "Metamorphika"

100% Trepat

From 75 year old vines planted on two parcels (3 hectares total) in Clay, Calcareous, granitic and stony terroir, the grapes are selected before hand hand harvesting and de-stemmed with attention to preserving whole berries. The grapes are then fermented for 6 weeks in clay amphorae before a two month post-fermentation maceration on the skins. All fermentation period is done on lees with battonage performed weekly.

No added SO2. Unfiltered.

Catalunya, Garnatxa, "Metamorphika"

100% Garnatxa

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"

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.

Catalunya, LA FASSINA TREPAT, "Metamorphika"

100 % Trepat

From 100 year old vines on 1 hectare of stony clay soils that are farmed completely organically. Thegrapes were hand-harvested at the end of October with intensive vineyard sorting and partially de-stemmed. Fermentation takes place in large clay amphorae (300-2500L) with indigenous yeasts that lasts 4 weeks, while on the skins for a total of 14 months, under temperature control. Battonage occurs every day for the first few weeks and then the barrels are topped off each week with a little inert gas each month. Aged in used French oak barrels (228L) for 14 months. Not Filtered.

Catalunya, VIOGNIER, "Metamorphika"

100% VIOGNIER

Comadellops Orange