portfolio ➜ producers

Celler Cooperatiu d’Espolla

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

Spain ➜ Catalunya ➜ Empordà DO 15.5% ABV

15.5% ABV • 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

Rancio Sec/Vi Ranci

Espodol Vi Ranci Sec NV

Spain ➜ Catalunya 14.0% ABV

14.0% ABV • 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