2019 Costador Terroirs Trepat La Fassina

From 100% Trepat vines aged around 60 years old. All grapes are de-stemmed and whole berries are used. Fermentation takes place for 8 weeks (minimum) in 250L clay amphorae with temperature control; no pigeage or pumping. The amphorae are filled to the top and are kept closed with steel tops, fixed with epoxy resins, aged in 250L clay amphorae for nine months. Not Filtered.  Dense mineral edge, fresh berry, mountaneous grip; stony, minerally, floral, cherry bursting and fun.