Costador "Metamorphika Sumoll Negre" 2016


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  • From 60 year old vines planted on 1 hectare of stony clay soils. Though this plot has been worked organically for a long time, this plot is under organic and biodynamic conversion. The grapes are hand-harvested. Maceration and spontaneous fermentation lasts for eight weeks (minimum) in clay amphora, with indigenous yeasts, under temperature control. No pumping over occurs, the cap is only disturbed by hand once a day until fermentation is completed wherein the amphora is topped off, and then subject to battonage once a week with inert gas and then closed with a stainless steel top.

    The wine spends seven months on lees. Aging takes place in the same amphora for 9 months. Unfiltered. A more savory, earthy, grippy natural wine. Sumoll is known for being lower in ABV and higher in acidity, this wine shows more depth and complexity.