Joan Franquet is the winemaker behind this rather vast and experimental winery in Catalunya around the DO Conca de Barberà. This is a 100% Trepat grown on 1 hectare organically from vines around 100 years old on sandy clay soils. The grapes are hand-harvested at the end of October, as they can handle a slower/longer growing cycle. Partially de-stemmed and goes straight to fermentation on the skins with indigenous yeasts in clay amphorae ranging in size between 300-2500L for four weeks. A total of 14 months on the lees. Over the first week, battonage takes place every day using inert gas and then the barrels are refilled each week followed by battonage with inert gas each month to avoid oxidation. Aged in used 228L French oak for 14 months. Not Filtered. Clean, lip-smacking with the classic taut Trepat style - reminiscent to some of the wines from the Jura in France. A nice, chillable, lower ABV red from a rare grape to try with charcuterie or smoked duck.
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