Costador Terroirs La Fassina
This wine comes from some of Joan Franquet’s older 100 year old vines of Trepat. Trepat is generally used in the area to make pink cava, but here we see it shining alone. From just one hectare of hand harvested grapes, fermentation takes place in clay amphorae for four weeks and aged in neutral barrel for 14 months. This wine is bright and refreshing, but very dry with hints of stone and earth as well as ripe raspberry and distinct, bitter citrus on the end. The smooth, but apparent tannic structure makes this a great companion with jamón and paella.