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In the Empordà, the vines are only grown a few centimetres from the ground, to prevent damage from the winds from the north.
This has been this way for over 2,000 years, when the Greeks first planted vines in these lands. The wines under this Designation of Origin are influenced by the geography of Empordà, with its combination of sea and mountains, acidic earth and a climate with significant amounts of sun and rainfall. Its rosé wines are fruity, moderate and full of flavour. They are produced with grapes from the cariñena, black garnacha and lledoner varieties. Its red wines are also fruity, light, and are made with garnacha or cabernet sauvignon. Its white wines are fresh and flavourful and are made with the macabeo, xarel•lo or chardonnay varieties. This region also makes muscatel and an local sweet wine called garnacha del Empordà. There are various fairs throughout the region dedicated to wine from this designation: the most important one is the Empordà Wine Festival, which has been held in Figueres since 1984, normally in early September. The Festival of the Wine Harvest is held at the same date, and changes location every year. Lastly, in Sant Martí d’Empúries another fair is dedicated exclusively to the wines of Empordà, with tasting events and stands for the exhibitors. It is held at the end of May. Some of the wineries are open to visitors, including Mas Oller, in Palau-saverdera, which makes wine from a native Empordà grape variety. There is also an old alcohol distillery in Vilajuïga, in a Modernist building designed by Cèsar Martinell in 1922. The Oliveda vineyard in the town of Capmany is worth a special mention, as it is one of the oldest wine-producers in Catalonia. It includes a museum of wine-producing machinery, featuring over 5,000 taps from all over the world. The Vinyes dels Aspres, in Cantallops, is one of the smallest wineries in this Designation of Origin and it still makes wine using traditional methods. Wines with the same name are made in Castell de Peralada. Both the castle and the vineyards are open to visitors, as well as the Glass and Wine Museum, located in the former Carme convent in Peralada. It is also possible to visit the Cellar of the Large Cloister, where the Carmelite monks produced wine 500 years ago. The Cava Gran Claustre de Castell Peralada is still produced today. In Peralada there is also the chance to visit the Castell de Biart monumental complex and vineyard of the same name, and see the parade grounds, the city walls and the defensive towers. Ageing :To get rated as “Crianza”, red wine needs to remain 12 months in barrel and complete ageing in bottle. Reserva wines need 18 months in barrel and Gran Reserva wines need 24 months in oak barrel. An original initiative that, unfortunately, did not succeed, took place in the mid 80s when, fighting against wines sold by the litre —so typical in the area; a young and fresh red wine, fruity and naïve, was produced; it got known as Vi Novell de l’Empordà, similar to its neighbour Beaujolais Nouveau. For wines undergoing ageing, ageing will last at least a year for whites and rosés, and two years for reds, at least one of them in oak container. |
