Vinification: Grapes grow on soil with a generous content of limestone and red clay, at an altitude of 200-600 meters above sea level. Age of vines varies from 10 to 70 years. After manual harvest, the grapes are transported to the winery, where it is sorted and slightly crushed. Maceration lasts 7 days and is performed only for 15% of the grapes. The following is the fermentation process in steel tanks with the addition of yeast. Wine is kept in stainless steel tanks on a fine draft for 8 months. Before bottling the wine is lightly filtered.
Farming: Biodynamic
Fredi Torres was born into a family of farmers and fishermen in Galicia. He spent most of his childhood in Switzerland, where, as a teenager, he excelled as a DJ. But the genes take their own, and at age 21 he decides to change his life abruptly, linking it to winemaking. After finishing his studies, he goes to practice in Burgundy, then Argentina, South Africa and, finally, Catalonia. Here it attracted the old vineyards of Priorat. In 2004, after completing his work in Clos Mogador, he founded the brand "Sao del Coster" with partners from Switzerland. But, as sometimes happens, winemaker and managers see things differently. Therefore, in 2014 Fredi Torres purchased 8.5 hectares of land in the Priory region and founded his own project in cooperation with his friend, Anthony Tuton. In his homeland, in Galicia, Fredi also has the vineyards Silice Viticultores on the steep rocky slopes of the Sil River in the Portuguese subregion of Ribeira Sacra. He manages his vineyards according to biodynamic principles.
Grapes: Garnacha, Carignan and Macabeo
Country: Spain
Region: Catalonia (Montsant)
Tasting: fresh cherry and raspberry, ripe red fruits, herbs, long and tannic finish
Pairing: smoked blood sausages, fava beans and potatoes or squid ink risotto with shredded pork and vegetables