Case of El Tofol 2022 | $79.00 per bottle

L'Enclòs de Peralba El Tòfol 2022 | Macabeo at its best

The only Macabeo in Ontario made by the heirs of one Catalonia's most celebrated sparkling wine dynasty (Roc and Leo Gramona) — farmed biodynamically on a single 50-year-old parcel, with the acidity numbers of a Grand Cru White Burgundy.

Producer: L'Enclòs de Peralba (Roc and Leo Gramona) 
Region: Font de Jui, Sant Sadurní d'Anoia, Alt Penedès, Catalonia, Spain Classification: Vino de España
Grape Variety: Macabeo (100%, single parcel — Font de Jui, planted 1969) Viticulture: Biodynamic, indigenous yeasts, organic certification
ABV: 11.5%

The Vibe Macabeo is the Rodney Dangerfield of Catalan grapes — no respect. It is not an aromatic variety, it doesn't have the natural acidity of Xarel·lo, and for decades it went into Cava blends where nobody had to think about it. Leo and Roc wanted to showcase it as a traditional regional variety in its own right — which required finding the right plot, farming it biodynamically, and having the patience to let acidity and soil character do the work that ripeness and oak usually obscure. Tim Atkin called the result "already one of the best varietal Macabeo wines in the entirety of Catalunya." 3,800 bottles were produced. These are single vinyeard "Lieu-Dit" wines at a Village price with tremndous ageing potential. 

The Taste Dry, creamy, and light at 11.5% alcohol — vibrating with refreshing acidity and an athletic body. Fine herbs, green apple, and a chalky texture that builds through the palate and lingers longer than the weight suggests. The technical parameters tell the precision story more clearly than most: pH 2.95 and 7.27 g/L tartaric acidity — exceptional figures for a warm Mediterranean vintage, achieved by harvesting the Macabeo first on the estate, before heat strips the acidity away. Fermentation starts in stainless steel with indigenous yeasts and finishes in a blend of used and one new 500-litre French oak barrels where the wine ages nine months on lees with weekly bâtonnage — a process that builds the creamy texture without disguising the mineral clarity underneath.

The Story When Leo and Roc Gramona agreed to join the family business at Gramona — one of Catalonia's most celebrated sparkling wine houses — they negotiated one condition: they could launch their own project outside the family estate. L'Enclòs de Peralba was the result. Named after the stony white calcareous soils of the Sant Sadurní hills, the project focuses on single-parcel still wines from indigenous Penedès varieties — Macabeo, Xarel·lo, Garnatxa Blanca, Malvasía de Sitges — farmed by growers whose knowledge was in danger of dying out as industrial Cava production homogenised the region. The wines carry no DO seal — Leo and Roc found the pace of appellation reform too slow for what they wanted to do. El Tòfol is the most deliberate argument in that position: a grape the DO system never took seriously, made seriously, from a single biodynamic hectare planted over 50 years ago.

"We don't think that price is the future — rather we are trying to share a philosophy, a culture, and put it in a bottle. This is what Champagne has done, and it's what we want to do with Penedès landscapes and culture." — Roc Gramona

Best Enjoyed With Serve at 8–10°C. Grilled prawns, oysters, salt cod, white asparagus, or soft Catalan cheese. The combination of low alcohol and exceptional acidity makes it one of the most food-precise whites in the Cosecha portfolio. Age-worthy through 2030.

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