COSTADOR TERROIRS MEDITERRANIS ORANGE DE NOIRS 2019
- Regular price
- 4,840 円(税込)
- Regular price
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- Sale price
- 4,840 円(税込)
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- per
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詳細情報
| Vintage | 2019 |
| Color/Type | Orange, Dry |
| Body | Medium |
| Style | Natural & Low |
| Aging Barrels | Amphora, French oak barrels |
| Country | Spain |
| Region | Conca de Barbera / Tarragona / Catalonia |
| Grade/Grading | |
| Grape variety | 70% Smol Negre, 30% Charello Belmer |
| Alcohol content | 12% alcohol by volume |
| Volume | 750ml |
| Type of cork | Cork |
| Serving temperature | 8-10°C |
| Remarks |
About the wine.
This wine has charming red fruit flavors such as red cherry, black cherry and raspberry. On the other hand, it is also mature and complex, with firm acidity and mild tannins supporting the whole, making it an overall well-balanced wine. This is an orange wine made from black grapes and less pigmented black grapes (like Pinot Gris). The wine is made up of 70% Smol Negre and 30% Charello Bermal. The 70% Smol Negre is directly pressed, fermented in amphorae, and aged in French oak barrels for 9 months. Charello Bermel 30% fermented in amphora, skin contact for 3-10 weeks, and aged in French oak for 9 months. The wine is then blended and bottled.
An orange-colored wine made from gray and black grapes, this is a very complex wine with high acidity and aging. It is best enjoyed with vegetables and light dishes.
Orange wine nurtured by nature
About the winery.
Costador Terroir Mediterrani, run by João Franke, is located in Tarragona at an altitude of 700m to 86m. It is a natural wine producer based in the area around Conca de Barbera, which is 700m to 86m above sea level. In order to express the natural taste of the grapes in this region, they practice ecological farming methods such as composting, avoiding human intervention as much as possible. Most of their wines are fermented in clay containers called Tinajas (so-called amphorae) to preserve the natural aroma of the grapes. More than 20 different grape varieties are grown at the Costador Terroir Mediterrani, most of which are indigenous to the region.
Winemaker João Franke.
The vineyards are very old, ranging from 60 to 113 years old, and span a variety of terroirs (slate, clay, calcareous, stony, limestone) at altitudes between 400 and 800 meters.
Most of the vineyards are located in a microclimate created by the forest. We practice biodynamic and other ecological farming methods. We apply compost from sheep, cows, and horses, and plant grasses in the middle of the vines to fix nitrogen and prevent land erosion (peas, fenugreek, barley, etc.). The vines are hand-trimmed of leaves to improve air circulation and to prevent fungus (mildew and mold). To keep the vines healthy, we also apply nettle decoction and decoctions of natural plants.
At an altitude of 500 to 800 meters, the temperature difference between day and night is large, and the grapes have a long ripening period to maintain freshness and acidity. Harvesting usually begins by hand from mid-September to late October, with the grapes being selected twice, once at harvest and again in the cellar. Temperature is constantly controlled throughout the entire process, from harvest to fermentation and aging, in an effort to preserve the authentic flavor and taste of the varietal.
Most of the fermentation takes place in Spanish clay amphorae (tinajas). The majority of the wines are cold pre-macerated at 5 degrees Celsius, whites are skin contacted during the entire fermentation process (1 to 14 weeks or more), and reds are fermented in amphorae for several weeks (sometimes 16 to 18 weeks) in 250, 420, 500 to 3500 liter capacity amphorae with membrane. Post-maceration.
The amphora is called "tinaha."
All maturation processes are controlled, and one person goes to the cellar every day to make sure that all processes are under control. No sulfites are added when the grapes are added for fermentation and aging. During maturation, the wine is replenished and once a week, all clay amphorae/barrels are batonnaged so that they are always level and oxygenated. No filtration is done prior to bottling, but because sugar and malic acid must always be close to zero (because sugar and malic acid can re-ferment in the bottle), natural malolactic fermentation is always done on all wines.
In winter, the vineyards are covered with snow.
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