At Porcellànic, Ton Rimbau’s project, we work with a very simple yet radical premise: making wine without toxins. This means not using products that, although permitted in organic viticulture, leave residues both in the grapes and in the soil.
A very clear example is copper. Traditionally it has been used to combat vineyard diseases, but its impact goes far beyond the plant. These residues end up entering our bodies and filtering through the soil until they reach the sea. There, they damage fragile and essential ecosystems such as posidonia, where high concentrations of this metal have been detected.
Our way of working proves that it is possible to care for the vineyard and produce quality wine without resorting to these elements. It is a conscious commitment to health, to the land, and to the sea.
