Chenin Blanc in Catalunya? Who woulda thunk? Well, Escoda’s hyper-natty Chenin is like no other. It’s driven by a couple of weeks of skin maceration and aging for eight months in anfora (tinaja).
There’s a different kind of tension here that not everyone will appreciate. The clay/limestone shines through, yes, along with ripe yellow fruits, minerals, and salinity.
As with Escoda’s other wines, we recommend a decant.