# La Metamorphika Viognier (2022)

- **Producer:** Costador Terroirs Mediterranis
- **Colour:** orange
- **Type:** still
- **Grapes:** Viognier
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €31
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, apricot, blossom, pear, lemon, ginger, biscuit, butter, honey, almond

## About this wine

La Metamorphika is an extraordinary project by Joan Franquet of Costador Terroirs Mediterranis, located in the high-altitude hills of Conca de Barberà, Catalonia. Franquet is dedicated to preserving ancient, near-extinct Catalan grape varieties and farming them using strict organic and biodynamic principles. By working outside the rigid constraints of local appellation laws, he crafts highly individualistic, low-intervention wines that express the raw, mineral-rich character of his mountainous terroirs. The project is instantly recognizable by its striking, custom-made clay bottles, which have earned a global cult following.

## Interesting facts

- The wine is fermented, aged, and bottled in custom clay amphorae, which micro-oxygenate the wine and create a uniquely creamy texture.
- Vineyards are situated at extreme mountain altitudes between 550 and 864 meters, preserving natural acidity in the grapes.
- In 2022, the harvest was advanced to mid-September to protect the grapes from wild mountain boars seeking water during a historic drought.

## Food pairing

This natural Viognier balances a textured, amphora-aged mouthfeel with vibrant high-altitude acidity. It pairs beautifully with dishes that match its medium body and aromatic intensity, such as roasted poultry, lightly spiced tagines, or rich seafood. The wine's subtle phenolic grip from clay aging also cuts through the creaminess of soft cheeses and white meats.

## Wine making process

This single-varietal Viognier is crafted with minimal intervention to preserve its natural energy. The grapes are hand-harvested from high-altitude, organically farmed vineyards and undergo a rigorous selection process. Fermentation is carried out using wild, indigenous yeasts in traditional clay amphorae (tinajas). The wine is aged on its fine lees for several months in these clay vessels, which allow for gentle micro-oxygenation and enhance the wine's unique textural complexity. It is bottled unfined and unfiltered with no added sulfur, preserving its pure, vibrant character.