Costador - Joan Franquet - Metamorphika Carinyena 100 % Amforà - 2022 - 14,5% - vdm (regio Conca de Barberà)

GENERAL INFORMATION
- Winery Name: COSTADOR TERROIRS MEDITERRANIS
- Wine: METAMÒRFIC 100% AMPHORAE CARIGNAN 2022
- Vintage: 2022
- Appellation: NO D.O
- Grape varietal : 100 % Red CARIGNAN – CARINYENA NEGRE
- Vine age: around 75 years old. Planted around 1940 to 1950
- Soil composition: Mixt soil (Slate, Clay, Calcareous, granitic and stony terroir).
- Vineyard site : 1 parcel of 1,50 hectare.
- Direction of sun exposure: all.
- Altitude: 300 msl
- Yield: Less than 2000 kgs per hectare. ( the hot summers give us reduction of the production)
VITICULTURE
- Vine training: Organic . The agriculture is organic.
- Green harvesting / Crop thinning: Yes
- Details on biodiversity: Organic biodiversity with pine trees, wild animals etc… In the mountain near of the town 300 meters.
- Organic & few Biodynamic Practices : We do organic practices and few biodynamic. We only use sulphur, copper. ( Last years very dry , only once or twice maximum).
- Harvest date: Beginning of October.
- Harvest methods : 100 % Manual
VINIFICATION
- Fruit sorted : During the harvest we take care the high selection of the fruit sorted in the vineyards. Also, on a table in the cellar.
- De-stemmed, whole-cluster/partial ferments: De-stemmed. We try to have as much as we can the whole berries to apport fruity. ( Made in Pera De-stem machine).
- Time Skin Maceration: In total around 12 weeks for the Carignan in the amphorae. (fermentation and post maceration)
- Pre-fermentation cold soak & length of time: On refrigerated room minimum 2 days at 5 ºC before start the process.
- Type of fermentation vessel : Clay Tinaja amphora of Padilla , 250 to 450 litres amphoras clay. Skin maceration post fermentation take around 8 to 12 weeks before pressing.
- Yeasts: “pie de cuve “to start the fermentation.
- Length of time of fermentation: 8 weeks around 18 ºC under control. We don’t do “piégeage“ . We only moves the berries grapes every day with the hands (only 1 time per day to keep wet all the berries). Also after finish the fermentation period, the amphora is closed with stand steel top. We fill the amphorae full of wine.
- We aging and fine the wine in the clay amphorae during the time that the wine need. Each vintage is different, sometimes is few months. (Fermenting, skin contact and aging in total around 8 months).
- Time on lees: Yes we do a reductive aging to protect of the oxygen, length of time on lees: all the aging period in amphorae.
- Stirring of lees & how often: Weekly . (all the aging time).
- Refilling the Vessels : Only when it is necessary , normally every 2 weeks.
- Natural Malolactic fermentation: Total natural malolactic fermentation was made.
- Type of ageing vessel TINAJAS is the Clay amphoras of 250 and 450 litres. Hand made amphoras made by Juan Padilla ( by artisan maker).
- Time aged in vessel: We aging / fine the wine in the clay amphorae. Each vintage is different, for vintage 2022 were 4 months. (sometimes is longer like 6 months to maximum 1 year, deepens on the vintage)
- No filtered. Natural precipitation by cold temperatures, inside the cellar temperatures in winter time are around 5º C.
TECHNICAL INFORMATION
- Aging No SO2 added : Entering and all ageing without sulphites added. Always in total are less 20 milligrams/lt. (sometimes we can add a few when we are bottling).
- Type of closure : Select Bio 100 Nomacorc ( polymer of sugar cane with zero carbon footprint , zero TCA and the same evolution for all the bottles .
- Quantity produced (Cases/Year ): 500 cases .
- Alcohol percentage: 14,5 %
- pH: 3,20
- Total acidity: approximately 7.05 (Att)
- Volatile acidity: 0,60
- Residual sugar: < 1 (0,20) grs/litre.