PORCELLANIC
Vilobi
Catalunya
The wines made by Ton Rimbau of Porcellanic are light-filled mediterranean treasures, holding within each stunningly beautiful ceramic bottle a microcosm of vibrantly alive energies and just otherworldly concentrated deliciousness.
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.
Espurnejant
Vintage 2011
Style Sparkling
Region Penedès, Catalunya
Varieties Xarel-lo, Macabeu
ABV 13%
Soils Clay, Limestone, Granite sand
Farming Permaculture, Biodynamic
Winemaking The majority of the fruit comes from old vines planted in the 1980s. These vineyards have not been ploughed for more than 7 years. The spiders in the vineyards (also symbol of the estate) act as natural insecticide. There are approximately 15 spiders per hectare that weave webs with a width of 40 to 70 cm, reaching from row to row. The late-harvested Xarel-lo and Macabeu grapes are hand picked on ‘fruit days’ and vinified according to the Lunar Calendar. The clusters are lightly pressed in a vertical press and are macerated and fermented in stainless steel. The wine is then transferred into French oak barrels to finish its sugars and must is added to the wine before being bottled. The secondary fermentation takes place in the bottle and the bottles are subsequently placed underwater in a vertical position for months.
Tasting Note The fine bubbles are well integrated and extremely delicate.
On the nose, it offers generous aromas of apple and pear that mingle with a range of spices from the oak. Rich and f
ruit driven on the palate, it is perfectly balanced by the gentle bubbles which lift its finish.
Spill
Vintage 2019
Style White
Region Penedès, Catalunya
Varieties Xarel-lo
ABV 13.5%
Soils Clay, Limestone, Granite sand
Farming Permaculture, Biodynamic
Winemaking 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 bottle, underwater.
Tasting Note It is complex, vibrant and incredibly layered with some pear and apricot fruit, salty and savoury, followed by a rather peculiar grassy note. A round mouthfeel and toasty finish.
Xarel-lo
Vintage 2017
Style White
Region Penedès, Catalunya
Varieties Xarel-lo
ABV 13%
Soils Clay, Limestone, Granite sand
Farming Permaculture, Biodynamic
Winemaking The Xarel-lo comes from two parcels, La Serra and Soto Serra, planted in 2003 and 1973 respectively. Both vineyards are planted at over 300m above sea level, contributing to the freshness of the wine. 50% of the fruit is left on the vine and harvested late in order to concentrate its intensity. After pressing, the wine feeds into tank where it ferments and rests for a whole year. Once bottled, like all of the Porcellanic wines, it is layered in cages placed underwater to age for an extended period of time.
Tasting Note This displays a marked mineral character with plush yellow peach, fig and honeyed notes which develop into a more aniseed, flower-y bouquet as the wine opens up. A coating, waxy texture with a considerably long finish.
Orangebi
Vintage 2016
Style Orange
Region Penedès, Catalunya
Varieties Xarel-lo
ABV 12.5%
Soils Clay, Limestone, Granite sand
Farming Permaculture, Biodynamic
Winemaking Orangebi also comes partly from Soto Sera, but also from another rather old vineyard, named La Llaona planted in 1984 on Sauló soils (granitic sand). Fruit is all picked on the same day and pressed after a short one-day maceration on the skins. Vinification and ageing take place both in stainless steel tanks and are followed by the same iconic underwater ageing after bottling.
Tasting Note 2016 represent the third vintage of skin-contact Xarel-lo. This is a profound wine, showing all of its power and concentration with aromas of candied quince, burnt orange peel and a spicy, curry-like quality. Very open on the palate, lots of ripe apricot and stone fruit on the attack. Attractive bitters and a hint of balsamic.
Macabeu
Vintage 2016
Style Orange
Region Penedès, Catalunya
Varieties Macabeu
ABV 13.5%
Soils Clay, Limestone, Granite sand
Farming Permaculture, Biodynamic
Winemaking The fruit comes entirely from a single plot named Prats Vella. Here the vines were planted back in 1967 on granit sand at an elevation of nearly 400m above sea level. The Macabeu is also harvested in two stages, one early at the end September and the second part about a month later in October. Grapes are lightly crushed and pressed into stainless steel after a few hours of gentle maceration. Fermented and aged in stainless steel, the wine is bottled unfined and unfiltered after about a year of ageing. Following bottling, the usual extended underwater ageing that characterises the Porcellanic range takes place.
Tasting Note The Macabeu offers a wonderful balance between the overripe fruit notes and the salty, mineral tones on the finish. This is recommended to be served a little cooler compared to the rest of the range due to its slightly thicker texture, ideally between 6 - 8°C.