Mas del Gaio

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Celler Escoda Sanahuja


Conca de Barberà

Variety: Perellada (50%), Garnacha blanca (25%), Macabeu 100 years (25%).

Maceration of 8-10 days, alcoholic fermentation in amphora -6 months- with autochthonous yeasts.


Joan Ramón Escoda and Mª Carmen Sanahuja started in the world of agriculture in 1997, following the ecological method. As of 2003, they decided to apply the biodynamic method to their fields. Their vines are always covered with vegetal mantle, in order to keep the earth balanced, rich in humus and microorganisms. This fact also helps them to maintain humidity, something very important in dry climates like ours.

Mas del Gaio

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