Porcellanic, Spill 2017

Clusters come from a number of parcels planted at old vines where the soils have not been worked for over 11 years and are hand-picked on ‘fruit days’ in two stages: once in September and then again in October (late-harvest). The majority of the clusters come from old vines and vineyards that have not been ploughed for more than 11 years. Grapes are lightly crushed and pressed in a pneumatic press, fermented in stainless steel tanks and aged for a whole year in tank. The wine is then bottled and undergoes a period of ageing in bottled, underwater.

Based in Catalunya’s Penedès, Ton works wise, ancient vines mainly of local Catalan varieties such as Xarel-lo and Macabeu. His work in the vineyard goes beyond biodynamics and embraces the principles of permaculture, based on care for the earth, the people and limiting population and consumption. All his wines have no added SO2 - it’s superfluous here to mention that fermentations are wild and there is no fining nor filtration to be seen - and, once bottled, are aged in large underwater tubs in the Mediterranean sea.

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