# Escoda-Sanahuja Coll del Sabater (2023)

- **Producer:** Celler Escoda-Sanahuja
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc, Parellada
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** cherry, plum, black pepper, fennel, herbaceous, smoke, forest floor

## About this wine

Founded in 1997 by Joan Ramon Escoda and Mª Carmen Sanahuja, Celler Escoda-Sanahuja is located in Prenafeta within Catalonia's Conca de Barberà region. A pioneer of the Spanish natural wine movement and a founding member of the Asociación de Productores de Vinos Naturales, Escoda converted his estate to full biodynamic farming in 2003. The estate maintains complete self-sufficiency with its own livestock farm, orchards, and biodynamic compost production. The Coll del Sabater vineyard sits at 450 meters elevation on clay-limestone soils.

## Interesting facts

- Winemaker Joan Ramon Escoda was a former motocross driver before becoming a natural wine pioneer in Spain.
- The 2023 vintage co-ferments 80% red Cabernet Franc with 20% white Parellada to introduce freshness.
- The estate operates its own farm with livestock to produce 100% pure, chemical-free biodynamic compost.

## Food pairing

The lively acidity and medium-plus structure of this amphora-macerated red pair seamlessly with rich, savory proteins like lamb and duck. Its herbal, wild undertones harmonize effortlessly with roasted garlic, Mediterranean herbs, and earth-driven mushroom dishes, while cutting cleanly through charcuterie fats.

## Wine making process

Grapes are hand-harvested and partially destemmed before undergoing co-maceration and spontaneous alcoholic fermentation with indigenous yeasts in clay amphorae (tinajas). The red Cabernet Franc and white Parellada grapes are co-fermented to enhance aromatic purity and balance. The wine is aged for 7 months on its fine lees in amphorae, followed by at least 6 months of bottle aging. It is bottled without added sulfur dioxide, fining, clarification, or filtration.