Costa D’Or (or Costador) Terroirs Mediterrani are 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 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
Mostly Sumoll, from old vines in the mountains of Conca de Barberà, harvest takes place in eary October, much later than in other parts of Cataluña, due to the cooler microclimate in Conca de Barberà.
Despite this Joan is forced to harvest a little earlier still than he’d like.
This is due to the wild boar population that can decimate 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 mature.
Once harvested the grapes are pressed directly without maceration.
After this Joan takes a small amount of the skins (around about 5%) and puts them back into the juice for a slight extraction (it’s colour he’s looking for rather than tannin).
Fermentation takes place in amphora and once complete the wine is aged in French oak, a combination of barrel and foudre.
Grapes: Sumoll (80%) and Xarel-lo Vermell (20%)
Soil type: Stony clay and calcareous
Vineyard elevation: 650m
Age of vines: 60+ years
Production: 1,600 bottles
Sulfites added: 10mg/L before bottling
Costa D'Or Terroirs Mediterrani - Orange de Noirs
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