Priorat - Costador Terroirs Mediterranis Flashcards
2015: Macabeo, “Presa Romana 1905”
2015: “Xarel-lo 1954”
From both red and white Xarel-lo (red Xarel-lo is a genetic mutation of the white varietal and is rarely cultivated, growing mostly near Alella). The grapes come from two contiguous parcels, planted on calcareous soils on the Garraf Mountain with underlay of caly, in the Massif Garraf and range in age from 62-116 years. The grapes are hand-harvested in mid-September with strictly selected fruit in the vineyard and at the cellar; de-stemmed and spends 12 hours in horizontal closed press with low temperatures and carbonic ice (for no oxidation). Fermentation takes place in 300-2500L clay amphorae with indigenous yeasts and lasts three weeks with temperature control. Spends seven months on lees with stirring every day for the first week with inert gas, followed by intermittent stirring once the wine is protected. The wine is then moved to barrels in the last months and refilled twice per week from a separate batch kept in steel (to avoid oxidation and combat evaporation) and allowed to rest. Malolactic fermentation takes place in used barrels; aging takes place in used acacia barrels and French oak ranging between 228-600L. Not Filtered, the wine is left to naturally precipitate over the winter at cool temperatures.
The estate uses uniquely ‘Select Bio 100 Normacoc’ corks which are composed of a sugar cane polymer with zero carbon footprint and zero TCA allowing the wines to evolve the same way naturally.
Certified Organic and Practicing Biodynamic
2015: En Extinció Sumoll Blanc
From 100% Sumoll Blanc, though sharing a similar name to Sumoll Negre, it is unrelated and a separate varietal genetically.
The vines age around 80 years old and are planted on 1ha of stony white clay soils. The parcel is under certification and is hand-harvested in mid-September. The grapes undergo very strict fruit sorting in the vineyard and at the cellar before being de-stemmed, followed by 5-6 weeks of maceration and then six weeks of fermentation in clay amphorae (2500L) using indigenous yeasts and temperature control. The wine then spends five months on lees and is stirred only a little to prevent oxidation. The amphorae are refilled twice a week and are kept in a quiet place to allow micro-oxygenation to occur, making a more refined wine. The wine is then transferred to used 600L French oak barrels for six months, where it undergoes total natural malolactic fermentation and micro-oxygenation to refine the wine further. Not Filtered, Joan Franquet depends upon natural precipitation over the winter when temperatures are low.
The estate uses uniquely ‘Select Bio 100 Normacoc’ corks which are composed of a sugar cane polymer with zero carbon footprint and zero TCA allowing the wines to evolve the same way naturally.
Practicing Organic and Biodynamic
10.5% Alc
20 g/L SO2 total (at bottling)
2015: Sumoll-Trepat, “Orange de Noirs”
From 60 year old vines planted on 1ha of stony clay soils. The vineyards are currently under conversion to organic but have been worked organically for over three years. The grapes are hand-harvested in mid-October with strict selection in the vineyard and in the cellar; de-stemmed, and goes directly to fermentation on the skins in 228L French oak with indigenous yeastsand temperature control. The wine spends approximately 4.5 months on the lees with weekly battonage and undergoes total malolactic fermentation. Aged in used French oak and new 228L French oak barrels for 14 months with no filtration.
The estate uses uniquely ‘Select Bio 100 Normacoc’ corks which are composed of a sugar cane polymer with zero carbon footprint and zero TCA allowing the wines to evolve the same way naturally.
Practicing Organic and Biodynamic
2014: Trepat, “La Fasina”
From 100% Trepat vines aged around 100 years old, planted on 1ha of stony clay soil. The grapes are hand-harvested at the end of October, undergo strict fruit sorting in the vineyard and the cellar; partially de-stemmed and goes straight to fermentation on the skins with indigenous yeasts in clay amphorae ranging in size between 300-2500L, with temperature control for four weeks. A total of 14 months on the lees. Over the first week, battonage takes place every day using inert gas and then the barrels are refilled each week followed by battonage with inert gas each month to avoid oxidation. The wine completes malolactic fermentation. Aged in used 228L French oak for 14 months. Not Filtered.
The estate uses uniquely ‘Select Bio 100 Normacoc’ corks which are composed of a sugar cane polymer with zero carbon footprint and zero TCA allowing the wines to evolve the same way naturally.
Practicing Organic and Biodynamic
2015: Macabeo Orange, “Metamorphika”
Coming Soon.
2015: Sumoll Negre, “Metamorphika”
From 100% Sumoll Negre vines aged around 60 years old, planted on 1ha of stony clay soils. The grapes are hand-harvested in mid-October and undergo very strict fruit sorting in the vineyard and at the cellar. All grapes are de-stemmed and whole berries are used. Fermentation takes place for 8 weeks (minimum) in 250L clay amphorae with temperature control; no pigeage or pumping, the cap is moved once a day and only by hand, and once fermentation is complete, a second maceration with the skins lasts three months or more (including the fermentation period). The amphorae are filled to the top and are kept closed with steel tops, fixed with epoxy resins. The wine spends seven months on lees with weekly battonage with inert gas to avoid oxidation or free SO2. The wine undergoes total malolactic fermentation. Aged in 250L clay amphorae for nine months. Not Filtered.
The vineyard is has been worked organically for a long time but is currently under conversion for certification.
Practicing Organic and Biodynamic
