Costador - Joan Franquet - Metamorphika Muscat Orange Brisat - 2022 - 11,5% - vdm (regio Conca de Barberà)

GENERAL INFORMATION

- Winery Name: COSTADOR TERROIRS MEDITERRANIS

- Wine: MUSCAT METAMORPHIKA

- Vintage: 2022

- Appellation: NO

- Grape varietal : Muscat Blanc ( of Alexandria)

- Vine age: around 70 years old.

- Soil composition: Clay, stony and calcareous.

- Vineyard site(s) harvested/hectares: 3 hectares.

- Please list which grapes are grown on which vineyard site: Muscat Blanc of Alexandria.

- Direction of sun exposure: All.

- Altitude: 550 msl

- Yield: 2000 to 4000 kgs per hectare. (depends on the vintage and the raining of each year)

VITICULTURE

- Vine training: Organic.

- Green harvesting / Crop thinning: Only we do a green pruning for the leaf’s.

- Details on biodiversity: Cover crop, Organic biodiversity with pine trees, wild animals etc…We are in the middle of the mountain near of the town 864 meters of high.

- We are not using herbicides, no pesticides.

- We only use sulphur, only sometimes we use copper if we have mildew attacks. Also, we use a plant infusion for help the vines. But normally not too many problems on the high-altitude vineyards, the major problems came from wild animals that eat that they touch. Sometimes we put electric cable around September.

- We do all the vineyards works under the biodynamic calendar, as the same as we use in the cellar. But we are not strict and dogmatic in any way. We do what we think that help the vines and our wines. (always organic and natural things).

- Normally we use compost; we do all the vineyards works under the biodynamic calendar.

- Harvest date of vineyards: In mid of September.( as late as we can)

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

- We do 3 selections of the grapes. On the harvest at the vines, we do 2 on the cellar (a very extract fruit sorted and also on a table before the de-stemmed).

- De-stemmed and a part with whole-cluster.

- Total time on skins: few weeks ( 8 weeks) with whole bunches and with stems

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

- Type of fermentation vessel (include size and age of vessel): In clay amphora and stand steel tanks.

- Ambient yeast / Commercial yeasts: indigenous yeast.

- Spontaneous fermentation pied de cave (Starter) or pitched yeast: pied de cave.

- Length of time of fermentation: 4 to 6 weeks around 18 ºC under control.

- Temperature-controlled fermentation: Yes

- Time on lees: If yes, length of time on lees was around 6 months.

- Stirring of lees & how often : Yes. Weekly.

- Malolactic fermentation: Yes always we do a malolactic fermentation .

- Type of ageing vessel: It is aged in clay amphora .

- Time aged in vessel: 6 months.

- Not Fined / Not Filtered.

TECHNICALINFORMATION

- Was SO2 added?: Yes / No . The ageing is without So2.

- If so, when and what is the final amount per liter? (Miligrams/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: May 2023

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

- Quantity produced (Cases/Year): 600 cases

- Alcohol percentage: 11.50

- PH: 3,44

- Total acidity: 5.7 expressed in att.

- Volatile acidity: 0,51

- Residual sugar: <0.50 grs./litre.