Vessel type: Clay Pot - Tinaja, Wood - Other (e.g. acacia, cherry etc.), Other
No added sulphites.
Notes on additives, aids & processing used:
Total Sulphites: 12 mg/L
This wine is fermented spontaneously.
2 diferent cuvees. Old vines of white & red XAREL.LO over 100 years in calcareous clay soil. It We made the wine mono-variety, we bottling separately. Prefermentative cold maceration to prevent oxidation and preserve the primary aromas; subsequent stripping of fruit with manual selection of scratch on the table from grain to grain selection. Maceration of whole berry after 2 days later pressing. Decanting 5 degrees and then the juice is fermented in amphoraes . The fermentation time is 3 to 4 weeks with temperature control throughout the process. Spontaneous malolactic fermentation was done.
Aging in barrels (o several uses) of French oak for a few months.
Elements of consistency of this wine are the expression of the variety, the old vines and ground limestone and freshness that gives the sea air which is not far .
Costador Terroirs & Metamporphika are single vineyard. We produce organic wines from old mountain vineyards. We work with more than 20 grapes varieties in Conca Barbera , Priorat & Tarragona. We make artisanal wines fermented and aged in amphorae and also elaborate Ancestral Wines ” PetNats”.