THE WINE
A masterful example of a non-cava Cava (made in the methode ancestrale method rather than the methode traditionelle) from the master of Xarello, Joan Rubió. 
 
THE PEOPLE
Joan Rubió’s family, like many in Penedès, ceased winemaking in the 1980s when large Cava producers monopolized the market, driving small growers to sell their grapes instead. In his 20s, Joan took over the family’s vineyards, continuing to supply these Cava houses. However, his passion for winemaking led him to join Recaredo, one of the region's most esteemed producers. Over 14 years there, Joan not only gained invaluable experience but also became instrumental in Recaredo’s conversion of their 50+ hectares to biodynamic farming—a legacy that endures thanks to his vision and dedication.
 
In 2014, Joan began to rekindle his family’s winemaking tradition with his wife, Angels, launching their own project, Tiques. All the wines are crafted from their family’s biodynamically farmed vineyards, located just 15–20km from the Mediterranean.
 
In the cellar, Joan and Angels have worked carefully with a local potter to create custom amphora made from different clays, matching the grapes with the specific amphora for the needs of each wine.  Only using the free-run juice from whole bunch macerations these wines give the impression of a potently funky orange wine but the quality of the finished wine is ethereal, delicate and refined.   
 
THE PLACE
Penedès, in Catalonia, is one of Spain’s most important wine regions and the historic heart of Cava production. Indigenous grapes like Xarel·lo, Macabeo, and Parellada form the backbone of this sparkling wine, while the region’s varied soils and altitudes also support fresh still whites and robust reds. Increasingly, producers work with organic and biodynamic practices, aiming for minimal intervention to highlight purity and terroir. This combination of tradition in Cava and diversity in still wines makes Penedès central to Catalonia’s wine identity.