Spain, Catalonia, Conca de Barberà, Prenafeta - Montblanc
Joan Ramón Escoda and Mª Carmen Sanahuja started in the world of agriculture in 1997, using ecological methods. From 2003, they decided to implement the biodynamic method in their land. Their vines have always a vegetative cover to maintain the soil balanced, rich in humus and microorganisms. This helps them to keep the humidity, something very important in dry climates like ours in Conca de Barbera.
Other wines from Escoda sanahuja
Other natural wines from catalonia
Ton Rimbau Porcellànic Espurnejant
Xarel·lo (80%) of 30 years and Macabeu (20%) of 25 years. over the wine of the 2011 harvest, fermented must has been mixed in 2012 in substitution of sugar and yeast. Sugar from the must and indigenous yeasts. No added sulfites or expedition liquor. Without disgorgement.
Partida Creus Vinel·lo tinto Ancestral
Garnatxa, Ull de Perdiu, Sumoll, Queixal de Llop, Samsí, Garrut, Trepat, harvested in this order. short maceration with scrap, stepped with the feet, alcoholic fermentation at 15-18 ° C in stainless steel tanks with native yeasts, final alcoholic fermentation in bottle
La Salada El Pagès Content
Sumoll (25%), Macabeu (25%), Xarel·lo (25%), Parellada (13%), White Grenache (12%). maceration separately for 2 weeks in stainless steel tanks of each variety in whole bunch, alcoholic fermentation with native yeasts, pressed separately, assembled in a ceramic "cup" and final fermentation
D´Anguera & Valencia Irakere
Macabeu (50%), Garnacha (25%) and Cariñena (25%). late harvest (October 15) of Garnacha and Cariñena (newly re-inoculated vines), whole bunches of grapes, maceration separately for 30 days for Macabeu and 17 days for the others, alcoholic fermentation with native yeasts
Partida Creus Vinel·lo tinto
Garnatxa, Ull de Perdiu, Sumoll, Queixal de Llop, Samsó, Garrut, Trepat, harvested by hand in this order. short maceration with scrap, stepped with the feet, the pressed musts are added one on top of the others elongating a lot the fermentation of the set, FAL with native yeasts, FML spontaneous with indigenous bacteria, without added sulphurous