Obtained from a single vineyard, Guasch, the grapes are fermented partly in open-top old oak barrels for 18 days on skins before pressing and ageing.
Penedès is Cava country - native Xarel·lo, Macabeu, and Parellada vines planted on ancient marine sediments eroded to sand and clay over time. The interplay between these soils and vines make taught fresh, lightning-like wines.
The 80s saw a handful of Cava estates create a monopoly, forcing the little guys out of the game. Luckily for us, a few good guys like Joan are reviving their family farms. At Cal Tiques Joan grows vines, cereals, and olive trees all in accordance with nature.
Their technique in the winery is quite remarkable - only the most feather-light extractions, both red and whites are fermented on skins, and wines are never pressed (only using gravity to let the juice run slowly, and freely). As the wines sit on skins the cap is untouched only removing the top layer as it dries out to avoid any oxidative tones whilst delicate skin contact gives depth to the racy varieties. Meticulous and detailed - just like the wines