Costador terroirs are single-vineyards, organic wines produced from old vines in mountain vineyards with maximum highs of 864 meters. The majority of the fermentation of the Metamorphika, Sumoll Blanc 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.
They 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. 100% Sumoll Blanc, from old vines in the mountains of Conca de Barberà, harvest takes place later than in most other parts of Cataluña, due to the much cooler microclimate in Conca de Barberà. Despite this Joan is forced to harvest a little earlier still than he’d like, due to the wild boar population that will ravage an entire plot in what seems like the blink of an eye. From what Joan says, if he were to wait idly by for the grapes to reach peak maturity he would return on the day of harvest to find a vineyard stripped bare. The Jabalí know best when the grapes are mature. Once harvested the whole berries are destemmed and placed directly into amphora where the fermented whole. They are left in amphora for just over 6 weeks before the juice is then passed by gravity to old French oak where it rests for around 5 months before being bottled. Winter temperatures in Conca get very low which creates a perfect natural filtration process for the wine.