Wine levitates, raises our spirit and inspires us.
Joan Rubió – Cal Tiques
My name is Joan Rubió and I am a winemaker,
born in El Penedès, at the Masia* Cal Tiques
I tend our family-owned estate located in Cal Rubio in Santa Margarida i els Monjos.
In our family we have always grown the Xarel·lo and Macabeu varieties and I’ve heard my grandparents talk about their Sumoll vineyards.
We grow vines, cereals and olive trees, according to organic and biodynamic principles. In 2015 I decided to create a cellar with the intention of making the wines that I always dreamt of.
* Catalan name for a farmhouse
“When you’re in the vineyard and
you see the vine surrounded by
the spontaneous vegetation cover,
you become aware of how absurd it is
to try to put parameters to life. “
Al of our wineyards are registered at the CCPAE (the catalan governing body of organic farming) since 2009. We strictly apply the principles of organic and biodynamic agriculture. We minimize intervention of the soil and leave a spontaneous vegetable cover.
Tiques
This wine has been named after the farmhouse. We created a flavour that represents the maximum expression of the connection between the soil, the grape variety and the particular harvest.
Tiques 2018 has been macerated for seven days in a stainless steel vessel with a static cap. The juice is obtained though gravity, so without pressing, and is aged during four months in a ceramic vessel of red clay.
1.450 numbered bottles have been obtained to which no sulfites have been added, nor clarification agents.
Essencial
Essence:
“The origin of everything, the strict sense of nature itself.”
Essencial 2018 is a 100% Xarel.lo and derives from three small fields with a pronounced calcareous soil. It has been macerated for six days with a static cap in a stainless steel vessels. The juice is obtained though gravity, so without pressing, and is aged during two months in four year old oak barrels of 500 litres and subsequently further aged in stainless steel for six months.
7.550 numbered bottles have been obtained.
Obstinat
“Obstinate …A delicate treatment of the skin of the grape in order to obtaining the soul”
Obtained from the vineyard of Guasch, in the area of Castellvi de la Marca. The grape skins are exposed for 18 days, partly in open oak barrels. Less than 2.000 bottles are extracted by gravity, without pressing.
Joanots
Joan Rubio and Aart Jan Hemmink, two friends named ‘Joan’, made their dream come true.
Two small fields of 0,5 hectares each of the Macabeu variety, planted in 1985 and 1988 respectively.
Tiques 2018 has been macerated for five days in a stainless steel vessel with a static cap. The juice is obtained though gravity, so without pressing, and is aged during four months in a ceramic vessel of white clay and subsequently further aged in stainless steel for six months.
Ancestral Monastrell 2018
A 100% Monastrell variety grown at a single field near Vilafranca del Penedès.
This sparkling rosé wine has been elaborated according to the ‘Ancestral’ method. The grape must is bottled before the fermentation is complete. It exclusively contains the yeast and sugars of the vines themselves. The grapes have been macerated for just one hour in their skins and their juice has been extracted by gravity, so without pressing.
1.100 numbered bottles have been obtained that have been aged for 14 months and disgorged at ambient temperature, so without freezing. The wine has not been clarified nor filtered.
Nituix
Nituix 2018 consists of 75% of the Xarel.lo and 25% of the Macabeu variety.
It has been macerated for seven days with a static cap in a stainless steel vessels. The juice is obtained though gravity, so without pressing, and is aged during three months in French and American oak barrels of 500 litres.
3.250 numbered bottles have been obtained. Part of the revenues is destined to support the recuperation of ancient vine fields of the Bergueda municipality in the Pyrenees.
Ancestral Xarel.lo 2018
A 100% Xarel.lo variety grown at a single field near Vilafranca del Penedès.
This sparkling wine has been elaborated according to the ‘Ancestral’ method. The grape must is bottled before the fermentation is complete. It exclusively contains the yeast and sugars of the vines. The grapes have been macerated for seven days in their skins and their juice has been extracted by gravity, so without pressing.
2.600 numbered bottles have been obtained that have been aged for 14 months and disgorged at ambient temperature, so without freezing. The wine has not been clarified nor filtered.
“We see wines as melodies created by the grapes, where each part contributes a different and specific sound: the skin, the pulp, the stem, the seeds, the lees; all of them are necessary to obtain the final melody.”
Our wines are obtained from free-run juice, without pressing, slowly vinified, and macerated with their skins.
The picking and the selecting of the grapes is done manually.
Contact
Masia Cal Tiques
Barri Cal Rubió
08730 Santa Margarida i els Monjos
Barcelona
+34 938 980 554
+34 637 057 188
joanrubio@tiques.cat
