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

GENERAL INFORMATION
- Winery Name: COSTADOR TERROIRS MEDITERRANIS
- Wine: METAMORPHIKA SUMOLL BLANC ORANGE/BRISAT 2022
- Vintage: 2022
- Appellation: NO
- Grape varietal : SUMOLL BLANC
- Vine age: around 70-80
- Soil composition: Clay, stony and calcareous
- Vineyard site(s) harvested/hectares : 2 hectares.
- Please list which grapes are grown on which vineyard site: 2 parcels of Sumoll Blanc.
- Direction of sun exposure: all
- Altitude: 550 to 600 meters.
- Yield: around 3.000 to 5.000 kgs per hectare.( some times with low raining we had only 1.000 kgs)
VITICULTURE
- Vine training: Organic
- Green harvesting / Crop thinning: No
- Details on biodiversity: Wild Animals and Forest.
- We are not using herbicides or pesticides.
- Harvest date of vineyards : Mid 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 (amphora) and stand steel tanks for whole clusters.
- 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.
- Temperature-controlled fermentation: Yes around 18 º C.
- Time on lees: Yes
- If yes, length of time on lees: All the aging.
- Stirring of lees & how often : yes. 1 time every week to protect oxidation.
- Malolactic fermentation: Yes. Always we do malolactic fermentation.
- Type of ageing vessel (include size and age of vessel): On clay amphorae and French oak barrels of several uses.
- Time aged in vessel: 4 months. ( clay amphora and French oak barrels)
- Fined / Filtered: No filtration. Natural precipitation on winter we have temperatures around 0 to 5 º C.
TECHNICALINFORMATION
- Was SO2 added?: Yes / No The ageing is without So2. 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 never.
- Bottling date: April 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 bottles.
- Quantity produced (Cases/Year): 1.500
- Alcohol percentage: 11.50
- pH: 3,25
- Total acidity: 6,2
- Volatile acidity: 0,60
- Residual sugar: < 0.5