Cellar Escoda-Sanahuja Els Bassotets Spain 2024
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In 1999 Joan Ramón Escoda and his wife, Mari Carme Sanahuja, started their cellar in Prenafeta, her home village in Conca de Barberà, among the vines her father had planted on old limestone terraces. Years spent in French vineyards, and friends like Beaujolais's Marcel Lapierre and the Loire's Thierry Puzelat, shaped Joan Ramón's thinking, and he went on to co-found PVN, Spain's first natural wine association, with Laureano Serres. The couple farm biodynamically, and the cellar relies on native yeasts and bottles without fining, filtering or adding sulfites. Garnatxa Blanca makes up most of Els Bassotets, joined by Parellada and a touch of Garnatxa Gris, and this skin-contact white spends five days on its skins and six months in concrete tank. Orange zest, dried apricot and fennel lead, with a nutty touch of almond and a finish that has a little grip and a salty edge. Pour it with lamb chops off the grill or a wedge of aged Manchego.
