Other Information:Vineyard in a plenty of diverse terroir of: limestone, red clay and very stony soil at an altitude of 600 to 650 meters above sea level. Grapes harvested on middle of October , stripping 50% and 50% without. Without pressing, the alcoholic fermentation starts at 50% and 50% carbonic with stemmed grapes. Consequently the part of grape scrapes give structure provided during fermentation. Moreover internal berry fermentation gives the best expression of the fruits of Mediterranean forest and undergrowth. The fermentation is controlled at low temperature . The press is very subtle and smooth just before going into Tinajas ( clay amphoraes ).
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”.