His winery started in 1997, in Conca de Barberà a DO which is rarely seen on bottles, and has grown from his dream to create natural wines utilising biodynamic agriculture. He “respects the fruit to the maximum”, his vines grow next to olives and almonds, and also keeps cows, horses, chickens and other assorted poultry, enabling him to meet his compost needs ‘in-house’. Vegetation is left between the rows to encourage biodiversity, and maintain soil moisture in this dry climate. In the winery he uses native yeasts, no fining nor filtration. And since 2007 they have stopped using sulphites. These are highly individual wines reflecting their origins and their innovative winemaker.
Escoda Sanahuja Nas del Gegant 2019
Very pure and well-balanced with a nose of sour black cherry, sweet cassis, and savoury notes. The palate is fine, supple and rounded and there’s an irresistible energy.
Grapes are carefully hand harvested into small cases and undergo careful selection. Bunches are de-stemmed and the fruit is crushed into concrete tanks to where fermentation takes approximately one week, using wild yeasts at ambient cellar temperature. The wine is then pressed and moved to amphora to age for 9 months before bottling unfined and unfiltered. No sulphur is added at any stage.