When we talk about wines with a strong connection to the land, we often hear two concepts: natural viticulture and biodynamic viticulture. Although they may seem similar, they have fundamental differences in their principles and practices. Below, we explain what

At Porcellànic, Ton Rimbau’s project, we work with a very simple yet radical premise: making wine without toxins. This means avoiding the use of products that, although allowed in organic viticulture, leave residues both in the grape and in the