Josep Foraster Lamoto 2025

This wine is made from certified organic vineyards planted in calcareous clay soils, combining 70% Trepat from vines planted in 1968 and 30% Garnatxa Peluda planted in 2010. The grapes are hand harvested in October in small 20 kg cases to preserve quality and freshness, with vineyard yields kept low at 40 hl/ha.

In the cellar, the fruit undergoes a 10-day cold maceration followed by fermentation with indigenous yeasts at 20°C, including a 22-day maceration in open-top vessels. The wine is then aged for two months in French oak barrels before bottling. Production is limited to just 5,000 bottles annually, highlighting its small-scale, artisanal approach.

It’s juicy, aromatic, and spicy but also tastes like red berries and plum with hints of wild herbs.