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Escoda Sanahuja | Joan Ramon

Escoda-Sanahuja is a natural wine estate run by Joan Ramon Escoda, who is located in the Conca de Barbera appelation, to the south of the Catalonia region in Spain. Escoda Sanahuja macerate all their white wines with skin-contact, use Amphora Qvevris to age their premium wines and use no added Sulphur at any point.

The domain was one of the first in Catalonia to make natural wine, and the owner Joan was one of the founding creators of the Brutal label (as well as Bar Brutal in Barcelona). There is now a wonderful restaurant on the estate serving back vintages of their wines. Watch an interview with Joan Ramon Escoda here. Alongside local varietals, they farm interesting grapes like Chenin Blanc and Pinot Noir which are not common in the region. Escoda-Sanahuja are known for wines like Els Bassots, Nas del Gegant, Els Bassotets, and the iconic Brutal.

Els Bassotets 2019 | Natural Wine by Escoda Sanahuja.

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La Llopetera 2021

Escoda Sanahuja

Pinot Noir from Spain??!

Viniculture

chemical-free & holistic winemaking in Catalonia

The estate was founded in 1999 by Joan Ramon Escoda and Mari Carme, and since then it gained a reputation for producing unique and high-quality wines using natural winemaking techniques.

The vineyards of Escoda-Sanahuja are located in the Conca de Barberà DO, in the Catalonian winemaking region, and has 17 hectares of vineyards.

Many grape varieties, including Macabeo, Parellada, Xarel·lo, Trepat, Ull de Llebre (Tempranillo), and even less Spanish grapes like Cabernet Franc and Pinot Noir (!) are grown. The vineyards are cultivated using chemical-free & holistic and chemical-free farming practices, with a focus on promoting biodiversity and soil health.

Minimal intervention wines that express the terroir

Escoda-Sanahuja cult wines include Els Bassots, Nas del Gegant, Els Bassotets, and the iconic Brutal.

Made using natural winemaking techniques, with minimal intervention and little to no added sulfites.

The wines are fermented with wild yeasts and were aged in old oak barrels, but clay Amphora are very commonly becoming more used at the domain.