Bright & aromatic, crammed with sloe berry & cherry pop-tart fruit. The texture is beautifully supple & smooth; the tannic extraction perfectly measured. A Tempranillo quite possibly like none you have tasted before. Find out more.
About the Wine
As with all of Joan’s wines, the whole bunches are destemmed and the grapes macerated for around one week. Joan doesn’t do any pushdown or pump over during this maceration period. Instead he does what’s called a static cap maceration. Leaving the grapes to softly infuse, each day removing the top layer of skins to avoid oxidation and volatile. He then slowly racks the wine off solely by gravity. Joan doesn’t press any of his wines and therefore loses a big amount of his yield but he prefers this more soft and gentle juice. He is constantly tasting at the bottom of the deposit and as soon as he tastes and oxidised or extracted juice he cuts it off and discards the rest.
The wine is then aged 3 months in old oak, 6 months in steel then bottled with no additions.
About Joan Rubió/Tiques
Joan Rubió's family, like many others in the Penedès, stopped making wine in the 80s when a handful of large Cava estates created a monopoly, undercutting all the small producers and forcing them to sell their grapes instead. When Joan was in his 20s he took over the family's vines and continued selling grapes to the Cava houses, but with a strong desire to make wine himself it wasn't long before he began working for Recaredo, arguably the best Cava house in the region. In his 14 years at Recaredo he not only learnt a lot but he also in turn taught them much. Joan was the driving force in convincing Recaredo to convert their entire 50 plus hectares to biodynamic. To this day the estate remains continues to farm biodynamically, thanks in large part to Joan's hard work. In 2014 Joan decided to begin his transition to reviving the family tradition of vinifying their own grapes, and him and his wife Angels started Tiques. All of the wines are vinified with Joan and Angels's family's owns grapes, all farmed biodynamically and all within 15-20km of the Mediterranean. In the cellar they practice as little intervention as possible. Only a small amount of their cuvees have sulphites added, only when needed and in very small quantities.
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