Escoda-SanahujaJoan Ramón & Mari Carme
Biodynamic pioneers and amphora masters. From limestone terraces to clay vessels, creating natural wines without sulfur since 2005 from the heart of Catalonia.
From corporate oenologist to biodynamic rebel—the journey of Joan Ramón Escoda.
Joan Ramón Escoda was working as an oenologist for a large corporate winery when he felt the call to something more authentic. In 1997, he and his wife Mari Carme Sanahuja took over her family's vineyards in Prenafeta, a small town in Conca de Barberà surrounded by limestone hills.
They immediately converted to organic farming, rejecting the chemical-intensive practices Joan had witnessed in industrial winemaking. By 1999, they founded Celler Escoda-Sanahuja, and in 2003, they embraced biodynamics, viewing the vineyard as a living organism connected to cosmic rhythms.
In 2005, Joan made the radical decision to eliminate sulfur entirely—a move that placed him among Spain's natural wine vanguard. With his friend Laureano Serres, he founded PVN (Productores de Vinos Naturales), Spain's first natural wine association, and co-organizes the legendary H2O Vegetal fair, a gathering of sulfur-free winemakers.
Amphora aging and the art of letting wine be. From Juan Padilla's workshop to the cellar.
Joan Ramón is obsessed with clay. He sources his amphoras from Juan Padilla, a master potter in Extremadura who crafts vessels specifically for winemaking. These clay giants stand quietly in the cellar, allowing the wines to breathe and evolve without the influence of oak or stainless steel.
"We are not wine producers," Joan Ramón says. "We are accompanyists. We accompany the wine while it makes itself."
This philosophy extends to every aspect of the cellar: native yeast fermentation, no temperature control, no fining, no filtration, no sulfur. The wines are raised on fine lees, developing texture and complexity through time and patience rather than manipulation.
Limestone terraces, Mediterranean sun, and the biodiversity of a living farm.
Hectares Total
A harmonious blend of vineyards, produce gardens, livestock, olive groves, and almond trees—a miniature paradise of biodiversity.
Terraces
Ancient limestone terraces provide excellent drainage and mineral character. The poor soils stress the vines just enough to create concentration.
Climate
Hot days, cool nights, and the influence of the nearby mountains create the perfect conditions for balanced, fresh wines.
From amphora-aged Sumoll to skin-contact Xarel·lo—wines of terroir and truth.
Llunà
The flagship—100% Sumoll raised in clay amphoras from Juan Padilla. Light in color but profound in depth, with wild berries, herbs, and earthy minerality. Proof that Sumoll deserves a place among the world's great varieties.
Kripta
Xarel·lo with extended skin maceration, creating an orange wine of remarkable complexity. Aromatic and textured, showing the variety's potential when treated with patience and amphora aging.
Rodolf
A charismatic blend showcasing the estate's red varieties. Fresh yet structured, with the chalky minerality of Conca de Barberà running through every sip. A wine that demands food and good company.
Brutal
Part of the Brutal Wine Corporation collective—this is Joan Ramón's contribution to the movement he helped found. Uncompromising, wild, and utterly unique. A wine that challenges and rewards in equal measure.
Coll del Sabater
From specific limestone parcels, this wine shows the structure and aging potential of Escoda-Sanahuja's best sites. Dark fruits, undergrowth, leather, and perfect balance. A wine for the cellar and the table.
Mas del Gaio
Orange, candied lemon, meadow, apricot, and honey. Powerful yet dry, structured and mineral with a distinctive saline character. A no-compromise natural white that shines on sunny days.
La Llopetera
Yes, Pinot Noir in Conca de Barberà. Fermented in stainless steel and aged one year in large barrels. Mediterranean influence meets Burgundian variety—fresh, elegant, and surprisingly authentic.
Nas de Pomes
Not wine, but philosophy in liquid form. Traditional Catalan cider made with the same natural approach—no additives, native fermentation, pure expression. A refreshing taste of the orchard.
Tossal Gros
The winery is home to Restaurant Tossal Gros, where the philosophy of natural wine extends to the plate. Local products, seasonal ingredients, and a natural approach to gastronomy create the perfect setting to experience Escoda-Sanahuja wines.
A visit here is a pilgrimage for natural wine lovers—taste the wines in the cellar where they were born, then enjoy a meal that honors the same principles of terroir and authenticity.
- On-site restaurant
- Local seasonal cuisine
- Wine cellar tastings
- Vineyard tours
- Biodynamic farm visits
- Private events