Escoda-Sanahuja (Celler)
| Winemaker | Escoda-Sanahuja (Celler) |
| Representative | Joan-Ramon Escoda |
| Region / Country | Calalonia - Spain |
| Address | C/Camí de Prenefeta a Lilla s/n, 43400 Conda de Barberá |
| Visite to winery | Yes, by appointment |
| Wine sale at property | Yes, by appointment |
| Online sales | |
| Catering | Yes, for week-end (preferably by reservation ) |
| Accommodation | Yes, by appointment |
| Commitement level for amphora wine making | Maximum | High | Good | Basic |
| Status | Vigneron |
| Vineyard (h) | |
| Buy grapes (t) | No |
| Regionality | Yes |
| Terroir | clay-limestone, silty-limestone |
Cultivation method (BIO certificate) |
Bio Biodynamic no certificated |
White  variety |
Sumoll Blanc, Parellada, Macabeu, Ganatxa Blanca etc |
Red  variety |
Sumoll Negra, Cariñna, Ganatxa etc. |
Rosé  variety |
| Amphora | Classification of amphora | Tinajas |
| Maker | |
| Treatment | Neutral |
| Number | 1x2700L, 2x2500L, 1x400L, 8x750L |
| Using since | 2009 |
| Washing | Fresh water |
| Drying | Drying and preserving at will |
| Fermentation in amphora | In amphora |
| Fermentation in other container | In amphora |
| with(out) maceration | With maceration |
| with(out) stems | Withou stems |
| Maceration time | 1 month |
| Pressing | Yes |
| Aging in amphora | Yes |
| Aging time | 3 to 4 months |
| Aging in other container | No |
| Aging time | 3 to 4 months |
| So2 | No added |
| Fermentation in amphora | In amphora |
| Fermentation in other container | In amphora |
| with(out) maceration | With maceration |
| with(out) stems | Withou stems |
| Maceration time | 1 month |
| Pressing | Yes |
| Aging in amphora | Yes |
| Aging time | 7 to 8 months |
| Aging in other container | No |
| Aging time | 7 to 8 months |
| So2 | No added |
| Fermentation in amphora | |
| Fermentation in other container | |
| with(out) maceration | |
| with(out) stems | |
| Maceration time | |
| Pressing | |
| Aging in amphora | |
| Aging time | |
| Aging in other container | |
| Aging time | |
| So2 |
| Note |