Joan Ramon and Mari Carme launched Escoda-Sanahuja winery in 1997, embarking on a new life project. The winery grew from their dream to create naturals wines utiliziing biodinamic agriculture. Now, the next step is Tossal Gros , a restaurant within the winery that continues the philosophy of sharing a natural approach to gastronomy, using local products.
Joan Ramón Escoda
From the first moment I met him, I knew that something new and interesting would always be happening around Joan.
He’s not only a winemaker, he’s a grass-roots innovator, a radical oenologist, a sentimental husband, a stressed-out father and an absolute anarchist… totally rock and roll. If you have ever tasted his wines, you have the proof…it’s never banal.
After working as an oenologist in a large cellar in Catalunya and traveling in France, I joined the biodynamic and natural wine movement. In 1999 I began a project in my wife’s village, Conca de Barberà, located near Montblanc and in 2005 I began to produce wines without sulfites, a method I continue to this day.
My friend Laureano Serres and I founded PVN, the first association of natural wines in Spain. Each year we organize H20, a wine fair which only accepts wines without sulfites.Discover our wines
Kaya Jacobs is a self-taught chef, originally from the United States of America. Jacobs has been cooking professionally for 16 years, starting his career in San Francisco, California before spending one year in Japan, and finally arriving in Barcelona in 2008.
Tossal Gros is the perfect project for Jacobs, surrounded by nature, which serves as his inspiration to continue evolving his honest cuisine.Discover the restaurant