COSTADOR TERROIRS MEDITERRANIS METAMORPHIKA SUMOLL NEGRE AMPHORA 2020
- Regular price
- 5,940 円(税込)
- Regular price
- Sale price
- 5,940 円(税込)
- Unit price
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|Natural & Low
|Conca de Barbera / Tarragona / Catalonia
|100% Smol Negre
|13% alcohol by volume
|Type of cork
About the wine.
This is a carefully made wine that gives the impression of citrus flavors such as lemon and a little pineapple-like fruit, but with delicate acidity and minerality. The dry tannins and fullness typical of orange wines enhance the wine's perfection. Fermentation takes place in an amphora with indigenous native yeasts for 6 weeks under temperature control. After fermentation, the wine is aged on its lees for about five months with minimal batonnage. The wine is then aged in amphorae and old French oak barrels for five to seven months.
Serve with meat dishes.
A ceramic bottle with a rustic taste and an illustration of the sun and eyes for great impact.
[About the winery].
Costador Terroir Mediterrani, run by João Franke, is located in Tarragona at an altitude of 700m to 86m. João Franke's Costador Terroir Mediterrani is a natural wine producer based in Tarragona, in the area around the 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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