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Total de-stemming, maceration for 2 weeks, alcoholic fermentation with native yeasts, bottling without filtering, clarifying or stabilizing, without sulfur added
Raised in the petro-chemical capital of Reus, Joan Ramon Escoda was a regional champion motocross driver until his wife Maria Carmen demanded that he choose between her and motorcycles, which really meant choosing between motorcycles and wine, her family’s profession. Newly minted as a winemaker in the late 1990s, Joan pondered what to do with the 5 hectares of vines his father-in-law had planted to ancient limestone terraces in the cool mountain air of Montblanc. His farm was planted in large part to imported, French varieties like Merlot, Cabernet Franc, and even Chenin Blanc, but Joan was not interested in emulating his neighbors to the North. He wanted to do something singular that reflected the land and traditions of Catalonia. Having already converted to biodynamic viticulture, the real evolution started in 2007, when he completely eliminated so2 from his wines, a development that coincided with several changes in the cellar: less use of barrels, more use of old Catalonian amphoras, lighter extraction of the reds, and gentle maceration of the whites, now a standard feature in his lineup.
