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LAV1123RW
La Vinyeta
Album
2023
Emporda
Certified Organic
Biodynamic farming
Wild yeasts
Low Sulphur
Vegan

£43.95

Tax included.
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DO Emporda, is located in the very North-East corner of Catalunya and has around 2000 ha under vine. It is a non-continuous territory split between Alt-Emporda (which runs up to the foot of the Pyrenees and has granitic slate soil) and Baix-Emporda (which bulges into the med around the town of Figueres and has sandy-alluvial soils). However, perhaps the biggest influence on the vines, in which Carignan (Samsó), black and white Grenache and Cabernet dominate, is the powerful, cold Tramontana wind from the north. Reaching speeds of 120 kmph it is integral in keeping the vines fresh, reducing Mildew and making organic farming just that little bit easier.

La Vinyeta is one of the youngest and most dynamic projects within the DO Empordà region. Nestled amid vines and olive groves in the superb location of Mollet de Peralada, the winery was founded by Josep and Marta Serra. They began their journey in 2002 with just four hectares of old vines, primarily Carignan and Grenache, aged 55 and 80 years old, respectively. By 2006, they had built a modern winery and produced their first bottles of wine. Today, La Vinyeta spans 30 hectares and is known for its commitment to sustainability, having been one of the first to adopt Integrated Farming practices in the region. The winery has evolved into a pioneering hub for wine tourism, offering tours, wine tastings, breakfasts, interactive cooking workshops, ham slicing courses, and even active wine harvesting experiences.

Tasting note: Garnet color, medium-high intensity. On the nose, ripe black fruits dominate, blueberries, black currant, black plum. Spicy and balsamic, licorice and eucalyptus. 85 year old vines! On the palate, an explosion of candied fruit. Pleasant acidity and tannins; long and persistent.
Winemaking Detail: Hand-harvested in small buckets, foot-stomped without destemming in the field. Spontaneous alcoholic fermentation of the must, uncontrolled in ceramic containers of 400L handmade by local ceramist Josep Matés, master of the La Bisbal ceramic school, replicas of ancient Roman dolias over 2,000 years old found in the local ruins of Empurias. Skin and 100% stem maceration during fermentation. Subsequent pressing with traditional manual vertical press. unfiltered. minimal addition of sulfites. This wine stems from the ancestral winemaking project that La Vinyeta is developing with INCAVI to identify and select wild yeasts. Label: it is the number 1 chrome of the album, an image of the grape stomping made by Josep, owner and winemaker of La Vinyeta.
Features Blackberry Blue plum Balsamic Eucalyptus Candied fruit

La Vinyeta | Album | 2023 | Emporda
Features Acidity, Balsamic, Blackberry, Blue plum, Candied fruit, Eucalyptus,
Tasting note Garnet color, medium-high intensity. On the nose, ripe black fruits dominate, blueberries, black currant, black plum. Spicy and balsamic, licorice and eucalyptus. 85 year old vines! On the palate, an explosion of candied fruit. Pleasant acidity and tannins, long and persistent.
Drink with
Jamon, Mediterranean vegetables, Spanish sausage,

Wine details

Country Spain
Region Emporda
Producer La Vinyeta
Wine Name Album
Colour Red
Style Rich & Full bodied
Vintage 2023
Main Grape Carignan
Other Grapes
Size 75cl
Closure Cork
A.B.V. 0.145
Production 180
Aging Bottled young
Soil Sedimentary soil with schist and quartz
Time to drink Now - 2029
Winemaking Detail Hand-harvested in small buckets, foot-stomped without destemming in the field. Spontaneous alcoholic fermentation of the must, uncontrolled in ceramic containers of 400L handmade by local ceramist Josep Matés, master of the La Bisbal ceramic school, replicas of ancient Roman dolias over 2,000 years old found in the local ruins of Empurias. Skin and 100% stem maceration during fermentation. Subsequent pressing with traditional manual vertical press. unfiltered. minimal addition of sulfites. This wine stems from the ancestral winemaking project that La Vinyeta is developing with INCAVI to identify and select wild yeasts. Label: it is the number 1 chrome of the album, an image of the grape stomping made by Josep, owner and winemaker of La Vinyeta.

LAV1123RW
La Vinyeta
Album
2023
Emporda
Certified Organic
Biodynamic farming
Wild yeasts
Low Sulphur
Vegan

DO Emporda, is located in the very North-East corner of Catalunya and has around 2000 ha under vine. It is a non-continuous territory split between Alt-Emporda (which runs up to the foot of the Pyrenees and has granitic slate soil) and Baix-Emporda (which bulges into the med around the town of Figueres and has sandy-alluvial soils). However, perhaps the biggest influence on the vines, in which Carignan (Samsó), black and white Grenache and Cabernet dominate, is the powerful, cold Tramontana wind from the north. Reaching speeds of 120 kmph it is integral in keeping the vines fresh, reducing Mildew and making organic farming just that little bit easier.

La Vinyeta is one of the youngest and most dynamic projects within the DO Empordà region. Nestled amid vines and olive groves in the superb location of Mollet de Peralada, the winery was founded by Josep and Marta Serra. They began their journey in 2002 with just four hectares of old vines, primarily Carignan and Grenache, aged 55 and 80 years old, respectively. By 2006, they had built a modern winery and produced their first bottles of wine. Today, La Vinyeta spans 30 hectares and is known for its commitment to sustainability, having been one of the first to adopt Integrated Farming practices in the region. The winery has evolved into a pioneering hub for wine tourism, offering tours, wine tastings, breakfasts, interactive cooking workshops, ham slicing courses, and even active wine harvesting experiences.

Tasting note: Garnet color, medium-high intensity. On the nose, ripe black fruits dominate, blueberries, black currant, black plum. Spicy and balsamic, licorice and eucalyptus. 85 year old vines! On the palate, an explosion of candied fruit. Pleasant acidity and tannins; long and persistent.
Winemaking Detail: Hand-harvested in small buckets, foot-stomped without destemming in the field. Spontaneous alcoholic fermentation of the must, uncontrolled in ceramic containers of 400L handmade by local ceramist Josep Matés, master of the La Bisbal ceramic school, replicas of ancient Roman dolias over 2,000 years old found in the local ruins of Empurias. Skin and 100% stem maceration during fermentation. Subsequent pressing with traditional manual vertical press. unfiltered. minimal addition of sulfites. This wine stems from the ancestral winemaking project that La Vinyeta is developing with INCAVI to identify and select wild yeasts. Label: it is the number 1 chrome of the album, an image of the grape stomping made by Josep, owner and winemaker of La Vinyeta.
Features Blackberry Blue plum Balsamic Eucalyptus Candied fruit

Features Acidity, Balsamic, Blackberry, Blue plum, Candied fruit, Eucalyptus,
Tasting note Garnet color, medium-high intensity. On the nose, ripe black fruits dominate, blueberries, black currant, black plum. Spicy and balsamic, licorice and eucalyptus. 85 year old vines! On the palate, an explosion of candied fruit. Pleasant acidity and tannins, long and persistent.
Drink with
Jamon, Mediterranean vegetables, Spanish sausage,

Wine details

Country Spain
Region Emporda
Producer La Vinyeta
Wine Name Album
Style Rich & Full bodied
Vintage 2023
Main Grape Carignan
Other Grapes
Size 75cl
Closure Cork
A.B.V. 0.145
Production 180
Aging Bottled young
Soil Sedimentary soil with schist and quartz
Time to drink Now - 2029
Winemaking Detail Hand-harvested in small buckets, foot-stomped without destemming in the field. Spontaneous alcoholic fermentation of the must, uncontrolled in ceramic containers of 400L handmade by local ceramist Josep Matés, master of the La Bisbal ceramic school, replicas of ancient Roman dolias over 2,000 years old found in the local ruins of Empurias. Skin and 100% stem maceration during fermentation. Subsequent pressing with traditional manual vertical press. unfiltered. minimal addition of sulfites. This wine stems from the ancestral winemaking project that La Vinyeta is developing with INCAVI to identify and select wild yeasts. Label: it is the number 1 chrome of the album, an image of the grape stomping made by Josep, owner and winemaker of La Vinyeta.


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