Other Information:Prefermentative cold maceration to prevent oxidation and preserve the primary aromas; subsequent stripping of the fruit with manual selection of grapes on the table to choose grain by grain. The maceration of whole berry to enhance the flavour precursors of these varieties, subsequent pressing. Racking at 5 degrees and then the juice is fermented at 10 . The fermentation occurs during 6 to 8 weeks with temperature control throughout the process. Refining and aging in amphorae and foudres for several months, in the making spontaneous malolactic fermentation, small part receive a refinement in foudres (of several uses), Elements of consistency of this wine are the expression of the primary aromas of the variety, and aromatic precursors which then give character to the wine.
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”.