COSTADOR TERROIRS MEDITERRANIS COMADELLOPS VI VIOLETA 2018
- Regular price
- 4,510 円(税込)
- Regular price
- Sale price
- 4,510 円(税込)
- Unit price
|Region||Conca de Barbera / Tarragona / Catalonia|
|Grape Varieties||Garnacha Negre, Smol Bermal, Cariñena, Trepat|
|Type of cork||Cork|
About the wine.
This wine has a refreshing and pleasantly acidic fruitiness like blackberries, red cherries and cranberries. It is easy to drink with its natural mouthfeel and can be paired with a wide range of dishes. The grapes are from 67-80 year old vines planted in stony calcareous and clay soils. The grapes are hand harvested, sorted in the vineyard and cellar, and destemmed; after a week of maceration, spontaneous fermentation begins, which takes four weeks in amphorae (300-3500 L) (using only native yeasts). After 6 months of aging in the same amphora, the wine is transferred to old French oak barrels for 6 months on the lees before bottling and paddling once a week. The wine is then bottled unfiltered and unclarified. The wine is juicy with blackcurrant and blueberry-like flavors. A bit of coconut and cinnamon on the nose adds a bit of complexity. It has a long finish. The grapes are from old vines planted on stony calcareous and clay soils. The grapes are harvested by hand, sorted in the vineyard and cellar, and then destemmed. After maceration, the wine was fermented spontaneously in amphorae (using only native yeasts). The wine is then aged in old French oak barrels and bottled unfiltered and unclarified.
Enjoy this wine with appetizers such as duck confit, cheese and salami, cured ham, nuts, fruit, and other favorite items served on one board.
The fox on the label is a fox that comes to visit the winery.
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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