The Costador project is " the theater of one actor - Franquette Ruiz, who founded this farm in 2014. Joan's Family hails from the Priory, and his wife hails from the Conca de Barbera zone, their families have historically and permanently engaged in viticulture. Joan was a successful Manager
food companies from Catalonia, but constant business trips and the lion's load had a very negative impact on his health. Due to excessive stress levels, Joan broke both of his feet and spent almost 10 months learning to walk again. It all started in November 2014, when Joan tried to combine two jobs: in the vineyards during the harvest and the work of the Manager. After recovering health, he decided to leave the food company and give all his time and attention to the production of wines and work with vineyards. To this day, Joan has his own space in the building of the oldest cooperative in Catalonia, built in 1894, which was given to him by the EU Agricultural Authority for the protection of his business project. That is, the room is owned by the state, and all the other equipment: amphorae, barrels, fudras, vats, press-all is the property of Joan, as well as a considerable part of the "gold diggers" of the young and very turbulent wine industry of Catalonia, has no education oenologist, he learned everything from his father and grandfather. Every year it produces more wine, and if 2014 was made 7000 booth in 2015 – 22000 booth in 2016 - 30000 bottle, then in 2017 he has already reached the level of 55,000 but. and 15 different wines. The aim of Joan is to find and restore the forgotten vines, located at high altitudes above sea level, sometimes reaching up to 900m. also focuses on varieties that are at risk of extinction, such as Sumoll Blanc. Of this variety, no one made wine on a commercial scale, until Juan in 2014 was the first to produce such a wine. All vineyards are aged from 60 to 110 years, and all areas are processed on the principles of organic and not too radical biodynamics. Joan works with a significant list of varieties, which includes Xarello from the Garraf zone, Chepin Blanc, Muscat, Malvasia, Macabeo, Parellada, Sumoll Blanc, Sumoll Negre, Trepat from the Conca de Barbera zone, and also makes some wines in the Priory, based on Carignan and Grenache varieties. Depending on the year, 10 to 22 cuvees are produced, with each wine coming from a separate / separate plots. There is no blending of wines, all wines-monosortovye.
food companies from Catalonia, but constant business trips and the lion's load had a very negative impact on his health. Due to excessive stress levels, Joan broke both of his feet and spent almost 10 months learning to walk again. It all started in November 2014, when Joan tried to combine two jobs: in the vineyards during the harvest and the work of the Manager. After recovering health, he decided to leave the food company and give all his time and attention to the production of wines and work with vineyards. To this day, Joan has his own space in the building of the oldest cooperative in Catalonia, built in 1894, which was given to him by the EU Agricultural Authority for the protection of his business project. That is, the room is owned by the state, and all the other equipment: amphorae, barrels, fudras, vats, press-all is the property of Joan, as well as a considerable part of the "gold diggers" of the young and very turbulent wine industry of Catalonia, has no education oenologist, he learned everything from his father and grandfather. Every year it produces more wine, and if 2014 was made 7000 booth in 2015 – 22000 booth in 2016 - 30000 bottle, then in 2017 he has already reached the level of 55,000 but. and 15 different wines. The aim of Joan is to find and restore the forgotten vines, located at high altitudes above sea level, sometimes reaching up to 900m. also focuses on varieties that are at risk of extinction, such as Sumoll Blanc. Of this variety, no one made wine on a commercial scale, until Juan in 2014 was the first to produce such a wine. All vineyards are aged from 60 to 110 years, and all areas are processed on the principles of organic and not too radical biodynamics. Joan works with a significant list of varieties, which includes Xarello from the Garraf zone, Chepin Blanc, Muscat, Malvasia, Macabeo, Parellada, Sumoll Blanc, Sumoll Negre, Trepat from the Conca de Barbera zone, and also makes some wines in the Priory, based on Carignan and Grenache varieties. Depending on the year, 10 to 22 cuvees are produced, with each wine coming from a separate / separate plots. There is no blending of wines, all wines-monosortovye.
