Haus Alpenz

Portfolio
Resources
About Us/Contact

portfolio ➜ originSpain

Catalunya

Base map data ©2017 Google, Inst. Geogr. Nacional

Categories: Garnatxa d’Empordà, Rancio Sec/Vi Ranci

Catalunya is an autonomous region in Spain with distinct linguistic, cultural and culinary traditions that make up its proud Catalan identity: industrious and forward-thinking, yet deeply, almost stubbornly traditional. It extends north along the Mediterranean Sea in the mountainous northeast of the country, from Valencia to the foothills of the Pyrénees and its border with France. ('Greater Catalunya’ extends across that border into the French region of Roussillon, which also identifies as Catalan.) Its capital is Barcelona.

Catalunya's fresh and preserved seafood, meats and cheeses have inspired some of the world’s most celebrated chefs. The Catalan wine community embraces both innovation and tradition: Cava and Vermut de Reus emerged during the first Spanish winemaking revolution in the late 19th and early 20th centuries, while Priorat was at the vanguard of a second revolution in the late 20th century. Today, Catalunya is again at the forefront — this time propelling Spain’s ‘natural winemaking’ community — while embracing its heritage: in celebration of Vermut and ‘Vermut hour’; in its taste for rancio flavors, whether in its preserved seafood, meats and cheeses, or in its wine. Catalunya maintains one of the oldest continuous winemaking traditions in the world with its dry and sweet oxidative wines (Vi Ranci; Solera Garnatxa d’Emporda).

    Rancio Sec/Vi Ranci
    Espodol Vi Ranci Sec NV

    Espodol Vi Ranci Sec NV

    SpainCatalunya

    14.0% Alc/Vol • Fully Oxidized, Oxidative

    While the tradition of Vi Ranci and Rancio sec has survived on both sides of the French-Spanish Catalan border, the large majority of those now produced in Spain are fortified. Espodol Vi Ranci Sec is the rare unfortified expression: Old-vine Garnatxa blanca and Garnatxa rosat, hand-harvested and fermented under the rafters in epoxy-lined concrete tanks. After two years, a portion of the slowly oxidizing wine is transferred to large wooden foudres (where it remains for 3-4 years), and then into a six-tier solera of demi-muids that was originated in 1950. Full details

    Espodol Vi Ranci Sec NV
    Espodol Vi Ranci Sec NV
    Garnatxa d’Empordà
    Espodol Solera Garnatxa d’Empordà NV

    Espodol Solera Garnatxa d’Empordà NV

    SpainCatalunyaEmpordà DO

    15.5% Alc/Vol • Fortified, Oxidative

    The Celler Espolla’s Solera Garnatxa is considered amongst the finest and most prominent of its tradition in Catalunya. Ripe, passerillé Garnatxa blanca and rosat grapes are harvested by hand and fermented with native yeasts in concrete tank. The fermentation is arrested via mutage, and the wine begins a lengthy, oxidative odyssey through a six-tier solera that was inaugerated in 1931. Dark amber, seamless and layered, it shows dried apricot and cherry, roasted hazelnut and sweet/smoky baking spices. Enjoy with a wide variety of cheeses and desserts. Once opened, it will keep well for 6-8 weeks. Full details

    Espodol Solera Garnatxa d’Empordà NV
    Espodol Solera Garnatxa d’Empordà NV