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Celler Cooperatiu d’Espolla

regional map for Celler Cooperatiu d’EspollaBase map data ©2017 Google, Inst. Geogr. Nacional

Founded in 1931 in the heart of the Alt Empordà, the Celler Cooperatiu d’Espolla emerged from the local growers’ union, established at the turn of the century in the aftermath of phylloxera. The proximity of the Mediterranean Sea, the Albera mountains, and the fierce, dry tramuntana together shape a climate and landscape that gives rise to what the locals call the "Wines of the Wind." The vineyards of its fourth- and fifth-generation growers are almost exclusively goblet-trained "bush vines," their roots sunk deeply into the granite and licorella (black schist) soils. Focusing on traditional varieties—old vine Garnatxa blanca, roja and tinta; Cariñena and Cariñena blanca; Muscat de Alexandria and Macabeu—viticulture is a mixture of organic and lutte raisonnée. Under the direction of winemaker Pau Albó i Carles, Celler Espolla produces a full range of wines, but it is most celebrated for its Vi Ranci and Solera Garnatxa d’Emporda, which continue the tradition of oxidative wines first made over two millennia ago during Greek and Roman settlement of the area.

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

    Espodol Solera Garnatxa d’Empordà NV

    SpainCatalunyaEmpordà DO 15.5% ABV

    15.5% ABV • Fortified, Oxidative

    Celler Espolla’s Solera Garnatxa d’Empordà is regarded as one of the finest and most prominent of its tradition in Catalunya. Late harvest Garnatxa blanca and rosat grapes are picked by hand and co-fermented with native yeasts in epoxy-lined concrete tank. The fermentation is arrested via mutage, and the wine begins a lengthy, oxidative odyssey through a four-tier solera that was inaugurated in 1950; small quantities are bottled a maximum of once per year. Dark amber, seamless and layered, it shows dried apricot and cherry, roasted hazelnut and sweet/smoky baking spices. Served at cellar temperature, it can be enjoyed with a wide variety of cheeses and desserts. Once opened, it will keep well for 8-12 weeks. Full details

    Espodol Solera Garnatxa d’Empordà NV label
    Rancio Sec/Vi Ranci
    Espodol Vi Ranci Sec NV bottle

    Espodol Vi Ranci Sec NV

    SpainCatalunya 14.0% ABV

    14.0% ABV • Fully Oxidized, Oxidative

    While the tradition of Vi Ranci and Rancio sec has survived in both Catalunya nord and sud along the French-Spanish 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 co-fermented under the rafters in epoxy-lined concrete tank. The wine destined to be bottled as Vi Ranci Sec then enters a languorous three-tier solera that was inaugurated in 1950, where a portion of the slowly oxidizing wine is transferred from tank to large foudres and finally to 300-600L barrels. These movements typically occur only once every 3-4 years, with small quantities from the solera bottled just once per year. Full details

    Espodol Vi Ranci Sec NV label