Costador - Joan Franquet - Metamorphika Macabeu Orange Brisat - 2024 - 11,5% - vdm (regio Conca de Barberà)

GENERALINFORMATION

- Winery Name: COSTADOR TERROIRS MEDITERRANIS

- Wine: METAMORPHIKA MACABEU ORANGE/BRISAT 2024

- Vintage: 2020

- Appellation: NO

- Grape varietal : MACABEU

- Vine age: older than 80 ( around 100 years old)

- Soil composition: Clay, stony and calcareous

- Vineyard site(s) harvested/hectares : 4 hectares.

- Please list which grapes are grown on which vineyard site: Macabeu

- Direction of sun exposure: all

- Altitude: 600 to 700 meters.

- Yield: around 4000 kgs per hectare.

VITICULTURE

- Vine training: Organic

- Green harvesting / Crop thinning: No

- Details on biodiversity: Wild and Forest

- We are not using herbicides or pesticides.

- Harvest date of vineyards : Middle to end of September .

- Harvest methods (manual vs. mechanical): Manual
VINIFICATION

- Is fruit sorted? Yes 3 times . On the vineyards, on the boxes go to the belt and on the selection table.

- De-stemmed, whole-cluster/partial ferments, etc: 50 % is whole cluster and the other de-stemmed with whole berries.

- Total time on skins : Around 8 weeks.

- Pre-fermentation cold soak & length of time: yes 2 days at 5 ºC before starting the process. On refrigerated room.

- Type of fermentation vessel): Clay Tinaja = amphorae. Also, a part of whole cluster in stand steel tanks.

- Ambient yeast / Commercial yeasts: indigenous yeast.

- Spontaneous fermentation, pied de cave (Starter) or pitched yeast: Pie de cuba

- Length of time of fermentation: around 4-6 weeks without control temperature.

- Temperature-controlled fermentation: Yes , around 18- 20º C.

- Time on lees: Yes

- If yes, length of time on lees: All aging time.

- Stirring of lees & how often (if applicable): Yes 1 per week.

- Malolactic fermentation: Yes . always do malolactic fermentation.

- Type of ageing vessel (include size and age of vessel): On clay amphorae.

- Time aged in vessel: 5 months.

- Fined / Filtered: No filtration. Natural precipitation on winter time. We have temperatures around 0 to 5 º C. Never stabilized the wines.

TECHNICALINFORMATION

- Was SO2 added?: If so, when and what is the final amount per liter? (Milligrams/Liter): Entering and all ageing without sulphites added . Always in total are less 20 milligrams/lt. (sometimes we can added a few when we are bottling) .

- Was the wine chaptalized and / or acidified? No

- Bottling date: April 2025

- Type of closure: Select Bio 100 Normacoc (polymer of sugar cane with zero carbon footprint, zero TCA and the same evolution for all the bottles.

- Quantity produced (Cases/Year): 1200

- Alcohol percentage: 11.50

- pH: 3,35

- Total acidity: 5.50

- Volatile acidity: 0,55

- Residual sugar: < 0.5