An exceptional location
In the heart of a natural Park
NEW: STORE OPEN: FRIDAYS 4PM-8PM, SATURDAYS AND SUNDAYS 10AM-1PM AND 4PM-8PM FROM JUNE 15 TO SEPTEMBER 15. Alt Empordà is located in southern Catalonia, at the foot of the Pyrenees, in the northeastern part of the Costa Brava. It retains a few islands of character, such as the villages of Cadaqués and El Port de la Selva, protected by the Cap Creus Natural Park.
Introduction
History
In 2000, new entrepreneurs decided to relaunch the ambitious project to revive the culture of the vine, precisely the plots of the place Malajambota in Port de la Selva. Located in a haven of green Mediterranean wilderness, at the bottom of the valley that extends El Port de la Selva, this vineyard was already famous in the year of grace 1420, according to the writings of the Monastery of San Pere de Rodes, for its wines marketed in Catalonia.
Terroir
The 7,5 hectares planted today are rocked by salty spray of sea air, and ventilated by the fresh north wind, the Tramontane. The grape varieties, Muscat of Alexandria, Grenache, Cabernet Sauvignon and Syrah are associated with the Mediterranean climate and particularly protected by the natural bay of Port de la Selva and its famous Cap Creus. Part of the vineyard is staged on terraces called Feixes en Catalan. Yields are naturally low and contribute to the concentration specific to this terroir of Cap Creus. Harvesting is done at full maturity. Harvesting is exclusively manual in a box of 20 kg for maximum respect of the fruits. Vinification is traditional, and the objective is to highlight and research the characteristics of this ancestral terroir.
Culture
The different vintages are made from Syrah, Grenache and Cabernet Sauvignon grapes. Since the 2012 vintage, under the leadership of Richard and Laure Meyer, the wines are taking a new direction, the wine of authors, conducted according to the principles of organic farming. No weed killers are used and systemic pesticides are discarded. A new impetus is set for a recognized organic certification since January 2016 and a recourse to the principles of biodynamic agriculture. The wines are vinified as naturally as possible by limiting the use of inputs, and especially the use of sulphites.
