Escoda‑Sanahuja “El Bassots” 2021
Short Summary:A textured, aromatic 100% Chenin Blanc from Conca de Barberà, Catalonia, Spain, with citrus, orchard fruit, and subtle spice notes, lively acidity, and a long, expressive finish — perfect with seafood, light dishes, or adventurous sipping.
About this wine
Escoda‑Sanahuja “El Bassots” 2021 is a small‑batch, minimal‑intervention white from the Conca de Barberà appellation in Catalonia, Spain. Made from Chenin Blanc grapes, this expressive wine highlights the region’s unique terroir and the producer’s natural winemaking philosophy. Produced biodynamically and often with skin contact, it offers intensity, texture, and freshness that speak clearly of its hillside origins.
Tasting notes
Medium‑bodied with aromas of citrus zest, green apple, white peach, and delicate floral hints, this wine is lively and textural. Bright acidity and a persistent finish make it both refreshing and compelling, with a palate that evolves beautifully as it opens in the glass.
Style & winemaking
Produced using low‑intervention, natural techniques with native yeasts and often extended skin contact, this Chenin Blanc emphasizes purity of fruit, vineyard expression, and textural complexity. Minimal filtering and no added sulfites in many expressions allow the wine to retain its authentic character.
Food pairing
Pairs beautifully with:
Fresh seafood and shellfish
Light salads with citrus vinaigrette
Soft cheeses and tapas
Vegetable dishes or casual lunches
Producer & region
Crafted by Escoda‑Sanahuja, a pioneering natural wine estate in Catalonia known for biodynamic farming and expressive, terroir‑driven wines. This Chenin Blanc reflects Conca de Barberà’s Mediterranean climate, limestone soils, and unique vineyard site.
Shipping & storage
Store in a cool, dark place, ideally at 10–14°C. Best enjoyed within 2–4 years to maintain its fresh, vibrant character and textural nuance.
FAQs
Q: What is the grape variety?A: 100% Chenin Blanc.
Q: Should this wine be chilled?A: Yes — serve chilled at 10–14°C for optimal freshness and aromatic clarity.
Q: Can it be cellared?A: Yes — best enjoyed within 2–4 years for its vibrant fruit and structure.
Who: Joan Ramon and Marie Carme
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.
