JOC CERÀMIC
After a visit to my friend LLuis Romero Garrido (Clos dels Cims, The Catalan wine list) and tasting his experiments, I have a sensory revelation, both in smell and taste, tasting a wine made in an amphora.
I discover the potential of the variety made in the mud.
I share it with friends who have been working like this for a long time; Marta Arenas (Marta wine), Pepe Mendoza (Casa Agricola), Pablo Calatayud (Celler del Roure) and I ask who can best serve me the amphorae.
A few days of research and reflection and a memorable visit to my friend Carles Llarch (Ceràmicarles) lead me to order two 500 liter amphorae where I will make a white wine, brisat, minimal intervention and spontaneous fermentation with the white sauvignon variety , which will be available in the spring of 2023.