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Costador, run by Joan Franquet, works only using organic and biodynamic practices on a singular mountain where there are very old vineyards (some of them certified). The vineyards are very old, the majority of them between 60 to 110 year, spanning different “terroirs” (slate, clay and limestone) and at altitudes between 400 to 800 meters. With the high contrast of temperatures the grapes can mature for long periods allowing the preservation of freshness and acidity. The temperatures are always controlled throughout the entire process, from the moment the grapes are picked to fermentation and aging. Joan Franquet strives to preserve the authentic flavor and taste of the varietals and so only uses wild and autochthonous yeasts for fermentation. The major part of the fermentation is done in amphora or stainless steel tanks, along with used French and acacia oak barrels. Aging is completed in amphorae and used oak as well. Joan Franquet allows a genuine wine to develop from it's place of origin. The estate works with autochthonous Catalan varieties of grape: Reds - Grenache, Carignan, Sumoll Negre, and Trepat. Whites - Macabeu, Xarel-lo, Sumoll lanc, Parellada and Grenache Blanc. The estate's strictly holds to organic and biodynamic practices from vineyard to aging.
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From 70 year old vines planted to 2 hectares of stony calcareous clay soils. The Xarel-lo is from a certified organic vineyard. The grapes are hand-harvested in mid-September. Maceration lasts between 8-14 weeks, followed by spontaneous fermentation with mostly whole-clusters and indigenous yeasts that lasts 4-6 weeks in clay tinaja (clay) amphora. The wine spends around three months on the lees with weekly battonage. Aging takes place in the same amphora for four months. Not filtered or fined.
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