Josep Foraster Brisat del Coster

Brisat wines are white wines produced in the same way as red wines. Instead of being pressed before fermentation, brisat wines are crushed just after the skins and seeds have been kept in contact with the juice while fermenting. This type of winemaking, which originates in Georgia and which is commonly known as orange wine took root particularly in Catalonia. Some local old-timers still remember this now almost forgotten method of winemaking, which is being revived by some wineries. This is true for Josep Foraster and his Josep Foraster Brisat del Coster.

The heart of Josep Foraster Brisat del Coster is composed solely and exclusively of Macabeo, a white variety grown in the 30 hectares of vineyards (22 owned and eight rented) that form part of the Mas Coster estate in Mont Blanc, specifically in Tarragona, in the south of Catalonia. The estate is certified organic and made up of vineyards of various ages. Macabeo is grown in an old vineyard, over fifty years old, lying at the foot of the Prades Mountains (facing east and on shallow, clay-limestone soils with pebbles and slates).

Josep Foraster Brisat del Coster is harvested by hand (in 18 kg boxes) and stored for 24 hours in a cold room. By lowering the temperature to 5°C, it is possible to extract aromas from the skins, reduce energy consumption and achieve gentler fermentations. This is where the real heart of the matter comes in, when Josep Foraster Brisat del Coster is left to cold macerate for five days before fermenting. This very important process is carried out in stainless steel tanks and will be key for the next step: fermentation. This takes place spontaneously and is carried out by the native yeasts for 18 days, with a combination of punch-downs and pump-overs. Finally, Josep Foraster Brisat del Coster rests for six months on the lees before bottling, without filtering or clarifying.

A new generation of winemakers is once again jumping on the macerated wine bandwagon. Stay tuned and don’t miss the opportunity!