Empordà
It is a wine production area located in the northeast of Catalonia, with the natural limits of the Pyrenees to the north and the Mediterranean Sea. It extends from the town of Figueras (Girona) up to two French appellations: Côtes de Roussillon Banyuls and in a total of 48 municipalities distributed among the Alt Empordà and Baix Empordà. The a...
It is a wine production area located in the northeast of Catalonia, with the natural limits of the Pyrenees to the north and the Mediterranean Sea. It extends from the town of Figueras (Girona) up to two French appellations: Côtes de Roussillon Banyuls and in a total of 48 municipalities distributed among the Alt Empordà and Baix Empordà. The appellation was approved in 1975 by the Ministry of Agriculture, although its wine tradition dates back, according to archaeologists, to the sixth century BC, the Greek colony Empurias city centuries later, gave name to the whole region of Empordà. The Romans and then the Benedictine monks continued their cultivation, with the first treaty Catalan wine written in 1130 by Father Ramon Pere de Novas, in the monastery of Sant Pere de Roda of Port de la Selva (Alt Empordà). Cultivated varieties, Carignan or Samso, along with Garnacha (called Lledoner area) which is the traditional varieties, along with others such as Tempranillo, Cabernet Sauvignon, Merlot and Syrah are introduced. Among the white varieties include Muscat, Xarello and new implementation, Chardonnay and Cabernet Sauvignon Blanc and Gewurztraminer. Grown under a Mediterranean climate, with mild winters and hot summers, influenced by the humid winds from the south and the cold of the north, particularly the Tramontana. The soils are sandy, with some limestone content, good drainage and poor in organic matter, located at an altitude of 260m.In the cellars producing cooperatives have predominated in drawing the stale and naturally sweet wines, which over time have given way to modern young red wines. Some co still use concrete tanks that currently combined with stainless steel, in which the grape juice is macerated between two and eight days. Developing New red and white, but the pink ones are still the main production. Among the traditional wines are a variety of sweet red made from Grenache grapes dried on straw mats before being pressed, with which you get a red-orange sweet wine that is left to stand for a decade. Another white wine is made from the vinification of Garnacha (sometimes also Carignan) with a small portion of white grapes. The traditional red wines usually come from a blend of Grenache and Carignan.
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Empordà

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