Escoda-Sanahuja is based in Conca de Barberà, about an hours drive West of Barcelona, where the climate is defined by its altitude and the soils by its limestone. The vineyards, located right beside a national park, are farmed biodynamically and all of his wines are hand harvested, wild fermented and bottled unfiltered and unfined. Joan-Ramon’s cellar features an array of tinajas (clay vessels) and an underground cellar which is gravity fed. The cellar is immaculate too, allowing him to work without sulphur since 2007.

Grenache and Carignan.