La Llopatera

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Celler Escoda Sanahuja


Conca de Barberà

Variety: 100% Pinot Noir

The vineyard is cultivated on clay-calcareous soil. The aging, this wine, is carried out in French oak barrels for a period of 6 months and the fermentation is carried out by means of its own yeasts. When it is bottled, it is not filtered, nor clarified, nor stabilized.

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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.

La Llopatera

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