Costador, run by Joan Franquet, works only using organic and biodynamic practices on a singular mountain where there are very old vineyards, spanning different “terroirs” (slate, clay and limestone) and at altitudes between 400 to 800 meters. The major part of the fermentation for this 100% sumoll negre is done in amphora, along with used French and acacia oak barrels. Aging is completed in amphora and used oak as well. The result is a singularly fresh and fascinating light red with subtle notes of snappy red currants, blackberry bramble, smoke, and forest underbrush. It’s a star with anything grilled, semi-firm cheeses, and socially distant stoop gatherings with friends.