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Celler Escoda Sanahuja


Conca de Barberà

Maceration of the two varieties together for 5-6 days, alcoholic fermentation with autochthonous yeasts in amphorae for 7 months..

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.

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