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.
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.
100% Sumoll Blanc
Country: Spain Region: Catalunya
Tasting: Apricot, cinnamon apples, nutty & buttery, fresh acidity