COSTADOR TERROIRS MEDITERRANIS METAMORPHIKA GARNATXA NEGRE AMPHORA 2018
- Regular price
- 5,940 円(税込)
- Regular price
- Sale price
- 5,940 円(税込)
- Unit price
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|Style||Natural & Low|
|Aging Barrels||Amphora, oak barrels|
|Region||Conca de Barbera / Tarragona / Catalonia|
|Grape variety||Garnacha Negre 100%.|
|Type of cork||Cork|
[About the wine].
This wine has a full and complex flavor with aromas of blueberries, black cherries and cassis, and hints of prunes and figs. The tannins are mild, but the wine has a firm body and is very elegant in style. Once harvested, the grapes are destemmed and hand-picked one by one. After that, spontaneous fermentation with native yeasts is allowed to occur slowly, and pigeage is applied manually to control the fermentation. The fermentation temperature is between 18 and 20 degrees Celsius, and the post-fermentation maceration is long (2 to 4 months). Malolactic fermentation occurs naturally and produces a moderately soft structure. Afterwards, the wine is aged in amphorae and old oak barrels.
The foxes also come 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. João Franke's Costador Terroir Mediterrani is a natural wine producer based in Tarragona, in the area around the Conca de Barbera at 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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