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Vendor
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Escoda-Sanahuja
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Regular price
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Sold out
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Sale price
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$39
Sale
Tax included.
Shipping calculated at checkout.
- ADDED SULPHITES (MG/L)
Minimal
- FILTERED
No
- FINED
No
- SKIN CONTACT
Yes
- VINEYARD HEALTH
Biodynamic
- YEAST
Wild
View Metric Info +
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VINEYARD HEALTH
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic, biodynamic or regenerative vineyard practices.
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SKIN CONTACT
The skins of the grapes can form part of the fermentation process. Unlike conventional white wine, natural winemakers will often leave skins of the grapes for part (or all) of the fermentation, the result is a cloudy and tannin filled wine.
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FILTERING
The filtering of the wine to remove particles post fermentation. Filtering particles may be aesthetically pleasing, but is often viewed as ‘unnatural’ and not filtering is said to create a more unique wine.
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FINING
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
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SULPHUR
The amount of sulfur added to the wine. The affect of suplphites in wine on the human body is one of the most debated and researched parts of the winemaking process. Conventional wines often present up to 300mg per litre of wine.
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YEAST
The type of yeast used. Imported or wild. Yeast is crucial to break down grape sugars into alcohol. Wild yeast, relies on it naturally occuring as part of the fruit harvested. Although harder to execute, it’s often part of a natural winemaker’s process.
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About the maker
Having set out in 1997 to tend to vineyards organically, Celler Escoda-Sanahuja went a step further in 2003 to move to biodynamic and are now part of the Natural Wine Producers (or PVN) in Spain.
From 2007 onwards Nas Del Gegant have stopped using any sulphur in their wines, harvesting according to the lunar calendar. Joan Ramon Escoda is always experimenting in the cellar. Every year not only will the grapes express themselves differently, Joan might do so as well. He incorporates variations of concrete and steel tanks for most wines, whilst also using amphroas as of 2003. The family cultivates over ten hectares of olive groves, almond trees and vines, as well as a vegetable garden for their own sustenance.
See the Escoda-Sanahuja collection here
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