Costador terroirs are single-vineyards, organic wines produced from old vines. Mountains vineyards maximum highs of 864 meters. The majority of the fermentation is carried out in clay amphorae called Tinajas. The orange wines are fermented with whole berries with skin contact during 6 to 8 weeks. The final juice is a real & authentic wine with a natural taste.
Costador work with autochthon Catalan varieties and another with singular terroirs. Costa D’Or (or Costador) Terroirs Mediterrani is around 15 different plots, scattered around Tarragona province, mostly centred around Conca de Barberà, with mountainous as well as Mediterranean influences. The soil around here is mostly calcareous and this limestone minerality shines through in all of these wines. Costa D’Or farm all their vines organically, the only intervention in the vineyard is the use of pheromones to repel pests, a little copper and sulphur if and when needed and sometimes the use of sodium bicarbonate to prevent powdery mildew.
From 65-year-old vines planted on 1 hectare of stony calcareous clay soils, the grapes are hand-harvested at the end of October, intensively sorted, de-stemmed before maceration begins for 12 weeks in amphora. The must is then pressed and moved into clay amphora where spontaneous fermentation takes place with indigenous yeasts for 6-8 weeks under temperature control. The wine is subject to battonage many times per week with inert gas. No pumping-over occurs, the cap is only disturbed by hand once a day until fermentation is completed, wherein the amphora is topped off, injected with inert gas and closed with a stainless steel top. Ageing takes place in the same amphora between 3 and 9 months depending on the vintage. Unfiltered.