Project Description
Varietal: Macabeu 100%.
Farming: Practicing organic.
Climate: Continental-Mediterranean.
Soils: Alluvial soils, calcareous with river stone and slate.
Vine Age: Macabeu 45 years
Altitude: 400 m. above sea level.
Production: 7000 Kg/ha.
Fermentation: Stainless Steel.
Analytical: 12% vol. / 6.5 g/l. AT / 35 mg/l. SO2T.
Yeast: Indigenous.
Country: Spain. Region: Catalonia. S. Region: D.O. Conca de Barberà.
Vineyard: Coster.
Specifics:
Els Nanos Blanc grapes come from a single vineyard of 4.5 hectares, situated on the sunny slopes of the mountains of Prades (400 meters). Facing south east.
This wine is made with cold maceration for a few hours and later transfer unpressed. Alcoholic fermentation takes place in stainless steel tank at a temperature of 16 º C. Light “battonage” with lees for 30 days in stainless steel.
Els Nanos Blanc is very fresh and tasty. This wine shows us all the aroma and flavour
of native variety such as Macabeu.
Varietal: 90% Ull de Llebre (Tempranillo), 10% Cabernet Sauvignon.
Farming: Practicing organic.
Climate: Continental-Mediterranean.
Soils: Alluvial soils consisting of clay. Situated on the sunny slopes of mountains.
Vine Age: 20 years.
Altitude: 370 m. above sea level.
Production: 7000 Kg/ha.
Fermentation: Stainless Steel.
Analytical: 13% vol. / 5.90 g/l. AT / 36 mg/l. SO2T.
Yeast: Indigenous.
Country: Spain. Region: Catalonia. S. Region: D.O. Conca de Barberà.
Vineyard: Mas Castells.
Specifics:
Josep Foraster Collita is being produced since 1998 in Mas Foraster. The grapes comefrom 8 hectares of vineyard located on La Guardia (370 m). Facing south east.
JF Collita is organically grown and harvested by hand 2 o 3 days before the point of optimum phenolic maturity to mantain the freshness of the grapes. The grapes have a cold maceration for 3-4 days and a fermentative maceration of only 5 days. Fermentation at 20 º C with open lifts and “delastage” to remove seeds that could contribute astringency in a young wine. . Rested in bottle for a minimum of 3 months.
The JF Collita, is a wine that shows all the primary aromas of our grapes; easy drinking and tasty.
Distinctions:
Guia Peñin: 89 p., Internacional Wine Cellar: 89 p.
Varietal: 100% Trepat.
Farming: Practicing organic.
Climate: Continental-Mediterranean.
Soils: Alluvial soils, calcareous and clay.
Vine Age: 10 years.
Altitude: 480 m. above sea level.
Production: 7000 Kg/ha.
Fermentation: Stainless Steel
Aging: No
Analytical: 12% vol. / 6.2 g/l. AT / 40 mg/l. SO2T. / PH: 3.42.
Yeast: Indigenous.
Country: Spain. Region: Catalonia. S. Region: D.O. Conca de Barberà.
Vineyard: Torrent
Specifics:
Trepat is the native variety of the Conca de Barberà. There are only 1100 hectares of this variety in the world, and 1000 of them are grown in the area of La Conca de Barberà.
The grapes come from 3 hectares located on the sunny slopes of the Serra de Prades (480 meters). Facing south east.
The JF Rosat Trepat highlights with its vibrant fruit, freshness and elegance.
Varietal: Cabernet S. 40%, 25% Ull de Llebre (Tempranillo), 25% Syrah, 10% Trepat.
Farming: Practicing organic.
Climate: Continental-Mediterranean.
Soils: Alluvial soils and calcarious, with river stone and slate.
Vine Age: 19 years.
Altitude: 400 m. above sea level.
Production: 6000 Kg/ha.
Fermentation: Stainless Steel
Aging: 12 months in French oak barrels.
Analytical: 14% vol. / 5.8 g/l. AT / 45 mg/l. SO2T. / PH: 3.45.
Yeast: Indigenous.
Country: Spain. Region: Catalonia. S. Region: D.O. Conca de Barberà.
Vineyard: Planot
Specifics:
Josep Foraster Criança is being produced since 1998 in Mas Foraster. The grapes come from 7 hectares of vineyard located on the sunny slopes of the mountains of Prades. Facing south east. Finca Planot (400 m).
JF Criança is a coupage of Cabernet Sauvignon, Tempranillo, Syrah and Trepat, organically grown and harvested by hand, in boxes of 20 Kg.
The grapes have a cold maceration for 3-4 days and a fermentative maceration of 21 days. Fermentation at 25 º C with open lifts and “delastage.” Aged in 300 liter French oak barrels for 12 months. Rested in bottle for a minimum of 12 months.
The JF Criança, is a wine that combines power and structure with freshure of Mediterranean character.
Distinctions:
Wine Advocate: 90 p., International Wine Cellar: 90 p., Guia Peñin: 90 p.
Varietal: 40% Garnatxa – 30% Trepat – 30% Syrah.
Farming: Practicing organic.
Climate: Continental-Mediterranean.
Soils: Alluvial soils consisting of clay, sand and surface stone.
Vine Age: 10 years Garnatxa / 52 years (Trepat) / 10 years (Garnatxa)
Altitude: 480 m. above sea level (Trepat) / 400 m. (Garnatxa and Syrah)
Production: 3500 (Garnatxa) / 7000 Kg/ha. (Trepat) / 4000 Kg/ha. (Syrah)
Fermentation: Stainless Steel
Aging: 6 months in French oak barrels.
Analytical: 12,5% vol. / 5.8 g/l. AT / 36 mg/l. SO2T. / PH: 3.45.
Yeast: Indigenous.
Country: Spain. Region: Catalonia. S. Region: D.O. Conca de Barberà.
Vineyard: Mas Sabatera (Trepat) / Vinyols (Garnatxa and Syrah.)
Specifics:
The social organization Aprodisca ( Association for mentally handicapped persons of Conca de Barbera ) and the Winery Mas Foraster signed a collaboration contract; the winery has produced the wine “Josep Foraster – Les Galllinetes” with a label designed by a boy of the Occupatinal Therapy Service of Aprodisca . For each bottle sold, Celler Mas Foraster makes a financial contribution to the organization.
The JF Les Gallinetes has red fruit aromas and spices; combines finesse and elegance with minerality. It is very fresh and with a long aftertasting.
Varietal: Garnatxa 50% – Cabernet S. 50%.
Farming: Practicing organic.
Climate: Continental-Mediterranean.
Soils: Sandy soil with lots of surface stone and slate. Located on the sunny hillsides of the Prades mountains.
Vine Age: 28 years.
Altitude: 500 m. above sea level.
Production: 1500 Kg/ha.
Fermentation: Stainless Steel
Aging: 18 months in French oak barrels. (300 l.)
Analytical: 14% vol. / 6 g/l. AT / 47 mg/l. SO2T. / PH: 3.42.
Yeast: Indigenous.
Country: Spain. Region: Catalonia. S. Region: D.O. Conca de Barberà.
Vineyard: Planot
Specifics:
All the grapes come from a single vineyard , on the slopes of the mountains, with a very low production. Malolactic fermentation in new oak french barrels and then aged for 18 months in the same barrels. Aged in the bottle for a minimum of 18 months.
It is a signature wine that stands out for its finesse and elegance and above all for its great complexity. Only made in best vintages.
Distinctions:
Wine Advocate: 90 p., International Wine Cellar: 90 p., Guia Peñin: 90 p.
Varietal: 100% Trepat.
Farming: Practicing organic.
Climate: Continental-Mediterranean.
Soils: Alluvial soils. Clayey-calcareous.
Vine Age: 10 years.
Altitude: 480 m. above sea level.
Production: 7000 Kg/ha.
Fermentation: Stainless Steel./ Bottle.
Aging: RESERVA. Aged minimum15 months before being degorged.
Analytical: 11.50% vol. / 7.1 g/l. AT / 40 mg/l. SO2T / 8 g/l. Sugar.
Yeast: Indigenous.
Category: Brut.
Country: Spain. Region: Catalonia. S. Region: D.O. Conca de Barberà.
Vineyard: Torrent.
Specifics:
The grapes come from 3 hectares located on the sunny slopes of the Serra de Prades (400 meters). Facing south east.
Trepat is the native variety of the Conca de Barberà. There are only 1100 hectares of this variety in the world, and 1000 of them are grown in the Conca.
For producing the JF cava Rosat Trepat, the vineyard is reduced to 50% normal production.
The JF Trepat is a unique Cava Brut that highlights with its vibrant fruit, freshness and elegance.
Varietal: 100% Trepat.
Farming: Practicing organic.
Climate: Continental-Mediterranean.
Soils: Alluvial soils consisting of clay, sand and surface stone.
Vine Age: 52 years.
Altitude: 480 m. above sea level.
Production: 7000 Kg/ha.
Fermentation: Stainless Steel
Aging: 6 months in French oak barrels.
Analytical: 12% vol. / 6 g/l. AT / 38 mg/l. SO2T. / PH: 3.40.
Yeast: Indigenous.
Country: Spain. Region: Catalonia. S. Region: D.O. Conca de Barberà.
Vineyard: Mas Sabatera.
Specifics:
Josep Foraster Trepat was first produced in 2009 in Mas Foraster. The grapes come two vineyards from 3 hectares located on the sunny slopes of the Serra de Miramar (480 meters). Facing south west.
Trepat is the native variety of the Conca de Barberà. There are only 1100 hectares of this variety in the world, and 1000 of them are grown in the Conca. Normally, this variety is used to produce rose cava or rose wine, but Mas Foraster has produced a red wine 100% Trepat.
For producing the JF red Trepat, the vineyard is reduced to 50% normal production. Harvest in late October. Cold maceration for 10 days. Fermentation at 20 º C with a maceration of 22 days with open lifts. Aged in big barrels for 6 months.
The JF Trepat is a unique wine that highlights delicate fruit, finesse and elegance.
Distinctions:
Wine Advocate: 91+, New York Times (Eric Asimov): “20 Memmorable wines for 20$”, Wine & Spirits: 91 p.
Elaboration: Selected harvest of ripe grapes in boxes of 20 kg. It is fermented with indigenous yeasts in stainless steel tanks. Skin maceration for 21 days. No added sulfites and no filtering.
Concept: Natural and skin contact wine. It is a wine that transports us to an old way of elaboration showing great character and complexity. It is not filtered so it does not lose any of its properties and remains protected despite having no sulphurous added.
Varieties: 100% Macabeu.
Viticulture
Organic farming since 2011; in the process of CCPAE certification.
Type of soil: Calcareous soils with a lot of boulder and slate. Located on the sunny slopes of the Prades Mountains.
Climate: Continental – Mediterranean.
Age of the vineyards: More than 40 years the Macabeu
Altitude: 450 m. above sea level.
Production (kg / ha.): Only 2000 kg of the ripest Macabeu grapes are used; the vineyard is harvested for the Blanc Selecció the next day.
Tasting chart
Color: Gold white with orange trim. (not filtered)
Aroma: White fruit, citrus, undergrowth.
Tasting: Soft entry to show great amplitude; tannic and electric.
Temperature: Consume at 10 – 12ºC.
Pairing: Cheese, paella, vegetables and red meats.
Distinctions: First vintage
Varietal: 100% Trepat.
Farming: Practicing organic.
Climate: Continental-Mediterranean.
Soils: Alluvial soils consisting of clay, sand and surface stone.
Vine Age: 69 years.
Altitude: 520 m. above sea level.
Production: 5500 Kg/ha.
Fermentation: Stainless Steel
Aging: 7 months in concrete oval tanks
Analytical: 12.5% vol. / AT: 6.0 g/l. / SO2T: 20 mg/l. / PH: 3.38.
Yeast: Indigenous.
Country: Spain. Region: Catalonia. S. Region: D.O. Conca de Barberà.
Vineyard: Dalmau
Specifics:
Julieta is the name of Ricard’s (the winemaker) mother and daughter. This comes from a single vineyard placed in Prenafeta (Dalmau), facing north west. It is aged in two Concrete eggs to keep the essence of this elegant, fresh and light grape.
Trepat is the native variety of the Conca de Barberà. There are only 1100 hectares of this variety in the world, and 1000 of them are grown in the Conca. Normally, this variety is used to produce rose cava or rose wine, but Mas Foraster has produced a red wine 100% Trepat since 2009. Julieta is the second red Trepat produced by Mas Foraster.
Distinctions:
First vintage 2016.
Varietal: Garnatxa Blanca 50% – Macabeu 40% – Chardonnay 10%.
Farming: Practicing organic.
Climate: Continental-Mediterranean.
Soils: Alluvial soils, calcareous with river stone and slate
Vine Age: Macabeu 45 years – Garnatxa Blanca 15 years – Chardonnay 15 years.
Altitude: 500 m. above sea level.
Production: 4000 Kg/ha.
Fermentation: 50% French oak barrels of 500 l. (new and one wine) and 50% Stainless Steel.
Analytical: 13% vol. / 6.4 g/l. AT / 35 mg/l. SO2T.
Yeast: Indigenous.
Country: Spain. Region: Catalonia. S. Region: D.O. Conca de Barberà.
Vineyard: Coster.
Specifics:
Josep Foraster Blanc Selecció grapes come from the top of a single vineyard of 2.5 hectares, situated on the sunny slopes of the mountains of Prades facing south east.
It is given a 24 hours skin maceration and then decanted without going through the press. 50% of the juice is fermented in French oak barrels 500l. and 50% in stainless steel tank. The part fermented in oak has 6 months of aging working weekly with the lees. Finally both parts are blended before bottling.
We are looking for all the volume and smooth mouth-feel , with all the freshness and without the wood notes predominating. A wine with high complexity and excellent development in the bottle.
Distinctions:
Wine Advocate: 89 p.
In the region of Conca de Barberà, unrivalled for its natural beauty and architecture, as represented by the "Ruta del Cister" and also unique for its rich viticulture, we found the village of Montblanc, where you can find the cellar of Mas Foraster (D.O. Conca de Barberà).
Foraster is a family winery, which only produce wine ecologys from grapes planted in our own vineyards. We seek in our wines, the best expression that gives us the soil; deep wines with a Mediterranean flavor, combining elegance and balance. To do this we use an integrated farming with the natural environment and we are committed not to increase our production never strain and therefore our wines will always be of limited production, we believe that the only way to ensure the best quality
