La Vinyeta wines, attitude and dynamism
La Vinyeta wines, attitude and dynamism
La Vinyeta is a small vineyard and olive farm located in the heart of the Empordà, in Mollet de Peralada. It is a young, family company that is the fruit of effort and ambition. The origin of this project dates back to 2002,when two old Carignan and Grenache vineyards —aged between 55 and 80 years were purchased. From that moment on, more and more vines were planted, up to the present 30 hectares. The project was consolidated in 2006 with the construction of the winery and the production of the first wines. In 2009, La Vinyeta became one of the first wineries to adopt Integrated Production, an environment- friendly cultivation system
DO Empordà
Empordà is a landscape of contrasts, situated in the far north east of Catalonia. The Pyrenees, to the north, and the Mediterranean Sea, to the south, form natural boundaries. The breathtaking Costa Brava setting makes Empordà a truly unique place, linking the coast to the mountains, influenced by the famous northerly Tramontane wind.
Empordà is a landscape of great natural beauty, with several natural protected areas and an awe-inspiring coastline of beaches and coves. It also boasts a great cultural and historical heritage: menhirs, megaliths, Gothic architecture, Romanesque art, charming small villages, the surrealist art of the genius Salvador Dali… all making the area highly attractive, even more so if the people and fine gastronomy are also considered, especially the Empordà traditional dishes and the nouvelle cuisine, headed by figures such as Ferran Adrià. All of which are complemented beautifully by Empordà DO (Designation of Origin) wines.
The Empordà DO has very heterogeneous land, the majority of which has a sandy texture and low organic material content. This is ideal for high quality winemaking. The soils are largely acidic, and the area varies in height from sea level to an altitude of 260m. It is important to bear in mind that in the Empordà plain the alluvial soils are predominant, whereas in the mountainous and mountainside areas the soils are slatey and granitic, with landscapes of outstanding natural beauty.
Llavors* white
DO EMPORDA
ORGANIC WINE
Vinification: Manual harvest. Manual grape selection in the cellar, destemming, and pressing without maceration. The drained juice from the first pressing ferments in stainless steel tanks at controlled
temperature. Partial passage, only 15% of the wine, in oak barrels with slight lees aging. Clarification, filtration, and stabilization before bottling.
Viticulture: Certified Organic Production
Soils: Slate and schist on the slopes of the Sierra de la Albera
Vintage Characteristics: Very dry and hot
Aging: Partial aging for 2-3 months in oak barrels.
Blend: Macabeo and Red Grenache
Alcohol: 13%vol
TASTING NOTES
Pale straw yellow color. On the nose, aromas of stone fruit, peaches, and apricots, subtle yeast notes, wrapped in delicate toasty and smoky nuances. On the palate, it is enveloping, creamy, persistent, with a touch of bitterness that adds complexity and a lingering saline finish.
LLAVORS* RED
DO EMPORDA
ORGANIC WINE
Vinification: Handpicked harvest. Manual grape selection in the cellar, destemming, and crushing. Alcoholic fermentation of musts separately, in stainless steel tanks at controlled temperature. Skin maceration for an
average of 17 days. Two daily pump-overs, devatting, malolactic fermentation, clarification, barrel aging, stabilization, and filtration before bottling.
Aging: 12 months in French, Hungarian, and Romanian oak barrels
Blend: red Carinyena and Merlot
Alcohol:14,5%
TASTING NOTES
Medium intensity ruby color. Intense aromas of ripe red fruit, with balsamic, spicy, cinnamon, pepper, and Mediterranean herb notes, accompanied by toasted, ash, and clove nuances from the oak. On the palate, it is balanced, with good body, well-integrated tannins, and persistent acidity, promising a good aging potential.
MONO white - pipa
DO EMPORDA
ORGANIC WINE
Solidarity Project with the Mona Foundation, a unique entity in Europe and one of the few in the world. It is dedicated to the recovery of primates. Both the white and red wines are made from ancient varieties in Empordà but rarely found today.
Vinification: Manual harvest. Manual grape selection at the winery, destemming, and pressing without maceration. The drained must and the first pressing fermented in stainless steel tanks at controlled temperature. Clarification with vegetable clarifiers, filtering, and stabilization before bottling.
Blend: 100% Malvasia
Alcohol:12%
TASTING NOTES
Pale yellow color with greenish hues. On the palate, white flowers and elderflower dominate. Also ripe mango, pineapple. Sugary gummy candies and subtle citrus notes of lemon peel at the end.
Light, refreshing, and vibrant on the palate.
MONO RED - BONGO
DO EMPORDA
ORGANIC WINE
Solidarity Project with the Mona Foundation, a unique entity in Europe and one of the few in the world. It is dedicated to the recovery of primates. Both the white and red wines are made from ancient varieties in Empordà but rarely found today.
Vinification: Manual harvest. Manual grape selection at the winery, destemming, and crushing. Fermentation of the must in stainless steel tanks at controlled temperature, maceration with the skins for 13 days with two gentle daily pump-overs. Partial aging in used barrels and concrete tanks. Clarification with vegetable clarifiers, filtering, and stabilization before bottling.
Aging: Partial aging for 1-2 months in used barrels and concrete.
Blend: 100% monastrell
Alcohol:14%
TASTING NOTES
Pale Cherry color with low-intensity violet tones. On the nose, black fruits, blackberries, and intense spicy (licorice) and balsamic notes (eucalyptus). Subtle smoky notes due to its brief time in barrel. On the palate, it's fresh, with soft tannins and plenty of fruit. Very pleasant and persistent finish.
MICROVINS WHITE
DO EMPORDA
ORGANIC WINE
Vinification: Manual harvest. Manual selection of grapes in the winery, destemming, and pressing without maceration. The drained must and the first pressing fermented in stainless steel tanks at controlled temperature. Clarification, filtration, and stabilization before bottling.
Aging: 11 months in traditional 650L chestnut barrels (called ‘bocois’)
Blend: white Carinyena
Alcohol:13%
TASTING NOTES
Golden, brilliant color. With clear citrus and Mediterranean herb aromas, subtle hints of hydrocarbons in the background. Very fresh on the palate, dry, with good acidity and persistence. With aging potential.
MICROVINS RED
DO EMPORDA
ORGANIC WINE
Vinification: No added sulfites. Hand harvesting. Manual grape selection at the winery, destemming, and crushing. Alcoholic fermentation of the must in stainless steel tanks at controlled temperature. Maceration with the skins for 15 days. Two gentle pump-overs per day, racking, malolactic fermentation, aging in used French oak barrels of 220L, clarification, stabilization, and light filtering before bottling.
Aging: 19 months in third-use French oak barrels
Blend: red Carinyena
Alcohol:14.5%
TASTING NOTES
Medium-high intensity garnet color. On the nose, ripe black fruits dominate, blueberries, blackcurrant, black plum. Spicy and balsamic, licorice and eucalyptus, wrapped in balanced touches of wood and dark chocolate. On the palate, explosion of candied fruit. Pleasant acidity that refreshes. Very pleasant tannic sensation, full-bodied, long, and persistent.
Llavors* white
DO EMPORDA
ORGANIC WINE
Vinification: Manual harvest. Manual grape selection in the cellar, destemming, and pressing without maceration. The drained juice from the first pressing ferments in stainless steel tanks at controlled
temperature. Partial passage, only 15% of the wine, in oak barrels with slight lees aging. Clarification, filtration, and stabilization before bottling.
Viticulture: Certified Organic Production
Soils: Slate and schist on the slopes of the Sierra de la Albera
Vintage Characteristics: Very dry and hot
Aging: Partial aging for 2-3 months in oak barrels.
Blend: Macabeo and Red Grenache
Alcohol: 13%vol
TASTING NOTES
Pale straw yellow color. On the nose, aromas of stone fruit, peaches, and apricots, subtle yeast notes, wrapped in delicate toasty and smoky nuances. On the palate, it is enveloping, creamy, persistent, with a touch of bitterness that adds complexity and a lingering saline finish.
LLAVORS* RED
DO EMPORDA
ORGANIC WINE
Vinification: Handpicked harvest. Manual grape selection in the cellar, destemming, and crushing. Alcoholic fermentation of musts separately, in stainless steel tanks at controlled temperature. Skin maceration for an
average of 17 days. Two daily pump-overs, devatting, malolactic fermentation, clarification, barrel aging, stabilization, and filtration before bottling.
Aging: 12 months in French, Hungarian, and Romanian oak barrels
Blend: red Carinyena and Merlot
Alcohol:14,5%
TASTING NOTES
Medium intensity ruby color. Intense aromas of ripe red fruit, with balsamic, spicy, cinnamon, pepper, and Mediterranean herb notes, accompanied by toasted, ash, and clove nuances from the oak. On the palate, it is balanced, with good body, well-integrated tannins, and persistent acidity, promising a good aging potential.
MONO white - pipa
DO EMPORDA
ORGANIC WINE
Solidarity Project with the Mona Foundation, a unique entity in Europe and one of the few in the world. It is dedicated to the recovery of primates. Both the white and red wines are made from ancient varieties in Empordà but rarely found today.
Vinification: Manual harvest. Manual grape selection at the winery, destemming, and pressing without maceration. The drained must and the first pressing fermented in stainless steel tanks at controlled temperature. Clarification with vegetable clarifiers, filtering, and stabilization before bottling.
Blend: 100% Malvasia
Alcohol:12%
TASTING NOTES
Pale yellow color with greenish hues. On the palate, white flowers and elderflower dominate. Also ripe mango, pineapple. Sugary gummy candies and subtle citrus notes of lemon peel at the end.
Light, refreshing, and vibrant on the palate.
MONO RED - BONGO
DO EMPORDA
ORGANIC WINE
Solidarity Project with the Mona Foundation, a unique entity in Europe and one of the few in the world. It is dedicated to the recovery of primates. Both the white and red wines are made from ancient varieties in Empordà but rarely found today.
Vinification: Manual harvest. Manual grape selection at the winery, destemming, and crushing. Fermentation of the must in stainless steel tanks at controlled temperature, maceration with the skins for 13 days with two gentle daily pump-overs. Partial aging in used barrels and concrete tanks. Clarification with vegetable clarifiers, filtering, and stabilization before bottling.
Aging: Partial aging for 1-2 months in used barrels and concrete.
Blend: 100% monastrell
Alcohol:14%
TASTING NOTES
Pale Cherry color with low-intensity violet tones. On the nose, black fruits, blackberries, and intense spicy (licorice) and balsamic notes (eucalyptus). Subtle smoky notes due to its brief time in barrel. On the palate, it's fresh, with soft tannins and plenty of fruit. Very pleasant and persistent finish.
MICROVINS WHITE
DO EMPORDA
ORGANIC WINE
Vinification: Manual harvest. Manual selection of grapes in the winery, destemming, and pressing without maceration. The drained must and the first pressing fermented in stainless steel tanks at controlled temperature. Clarification, filtration, and stabilization before bottling.
Aging: 11 months in traditional 650L chestnut barrels (called ‘bocois’)
Blend: white Carinyena
Alcohol:13%
TASTING NOTES
Golden, brilliant color. With clear citrus and Mediterranean herb aromas, subtle hints of hydrocarbons in the background. Very fresh on the palate, dry, with good acidity and persistence. With aging potential.
MICROVINS RED
DO EMPORDA
ORGANIC WINE
Vinification: No added sulfites. Hand harvesting. Manual grape selection at the winery, destemming, and crushing. Alcoholic fermentation of the must in stainless steel tanks at controlled temperature. Maceration with the skins for 15 days. Two gentle pump-overs per day, racking, malolactic fermentation, aging in used French oak barrels of 220L, clarification, stabilization, and light filtering before bottling.
Aging: 19 months in third-use French oak barrels
Blend: red Carinyena
Alcohol:14.5%
TASTING NOTES
Medium-high intensity garnet color. On the nose, ripe black fruits dominate, blueberries, blackcurrant, black plum. Spicy and balsamic, licorice and eucalyptus, wrapped in balanced touches of wood and dark chocolate. On the palate, explosion of candied fruit. Pleasant acidity that refreshes. Very pleasant tannic sensation, full-bodied, long, and persistent.
Llavors* white
DO EMPORDA
ORGANIC WINE
Vinification: Manual harvest. Manual grape selection in the cellar, destemming, and pressing without maceration. The drained juice from the first pressing ferments in stainless steel tanks at controlled
temperature. Partial passage, only 15% of the wine, in oak barrels with slight lees aging. Clarification, filtration, and stabilization before bottling.
Viticulture: Certified Organic Production
Soils: Slate and schist on the slopes of the Sierra de la Albera
Vintage Characteristics: Very dry and hot
Aging: Partial aging for 2-3 months in oak barrels.
Blend: Macabeo and Red Grenache
Alcohol: 13%vol
TASTING NOTES
Pale straw yellow color. On the nose, aromas of stone fruit, peaches, and apricots, subtle yeast notes, wrapped in delicate toasty and smoky nuances. On the palate, it is enveloping, creamy, persistent, with a touch of bitterness that adds complexity and a lingering saline finish.
LLAVORS* RED
DO EMPORDA
ORGANIC WINE
Vinification: Handpicked harvest. Manual grape selection in the cellar, destemming, and crushing. Alcoholic fermentation of musts separately, in stainless steel tanks at controlled temperature. Skin maceration for an
average of 17 days. Two daily pump-overs, devatting, malolactic fermentation, clarification, barrel aging, stabilization, and filtration before bottling.
Aging: 12 months in French, Hungarian, and Romanian oak barrels
Blend: Red Carinyena and Merlot
Alcohol:14,5%
TASTING NOTES
Medium intensity ruby color. Intense aromas of ripe red fruit, with balsamic, spicy, cinnamon, pepper, and Mediterranean herb notes, accompanied by toasted, ash, and clove nuances from the oak. On the palate, it is balanced, with good body, well-integrated tannins, and persistent acidity, promising a good aging potential.
MONO white - pipa
DO EMPORDA
ORGANIC WINE
Solidarity Project with the Mona Foundation, a unique entity in Europe and one of the few in the world. It is dedicated to the recovery of primates. Both the white and red wines are made from ancient varieties in Empordà but rarely found today.
Vinification: Manual harvest. Manual grape selection at the winery, destemming, and pressing without maceration. The drained must and the first pressing fermented in stainless steel tanks at controlled temperature. Clarification with vegetable clarifiers, filtering, and stabilization before bottling.
Blend: 100% Malvasia
Alcohol:12%
TASTING NOTES
Pale yellow color with greenish hues. On the palate, white flowers and elderflower dominate. Also ripe mango, pineapple. Sugary gummy candies and subtle citrus notes of lemon peel at the end.
Light, refreshing, and vibrant on the palate.
MONO RED - BONGO
DO EMPORDA
ORGANIC WINE
Solidarity Project with the Mona Foundation, a unique entity in Europe and one of the few in the world. It is dedicated to the recovery of primates. Both the white and red wines are made from ancient varieties in Empordà but rarely found today.
Vinification: Manual harvest. Manual grape selection at the winery, destemming, and crushing. Fermentation of the must in stainless steel tanks at controlled temperature, maceration with the skins for 13 days with two gentle daily pump-overs. Partial aging in used barrels and concrete tanks. Clarification with vegetable clarifiers, filtering, and stabilization before bottling.
Aging: Partial aging for 1-2 months in used barrels and concrete.
Blend: 100% monastrell
Alcohol:14%
TASTING NOTES
Pale Cherry color with low-intensity violet tones. On the nose, black fruits, blackberries, and intense spicy (licorice) and balsamic notes (eucalyptus). Subtle smoky notes due to its brief time in barrel. On the palate, it's fresh, with soft tannins and plenty of fruit. Very pleasant and persistent finish.
MICROVINS WHITE
DO EMPORDA
ORGANIC WINE
Vinification: Manual harvest. Manual selection of grapes in the winery, destemming, and pressing without maceration. The drained must and the first pressing fermented in stainless steel tanks at controlled temperature. Clarification, filtration, and stabilization before bottling.
Aging: 11 months in traditional 650L chestnut barrels (called ‘bocois’)
Blend: white Carinyena
Alcohol:13%
TASTING NOTES
Golden, brilliant color. With clear citrus and Mediterranean herb aromas, subtle hints of hydrocarbons in the background. Very fresh on the palate, dry, with good acidity and persistence. With aging potential.
MICROVINS RED
DO EMPORDA
ORGANIC WINE
Vinification: No added sulfites. Hand harvesting. Manual grape selection at the winery, destemming, and crushing. Alcoholic fermentation of the must in stainless steel tanks at controlled temperature. Maceration with the skins for 15 days. Two gentle pump-overs per day, racking, malolactic fermentation, aging in used French oak barrels of 220L, clarification, stabilization, and light filtering before bottling.
Aging: 19 months in third-use French oak barrels
Blend: red Carinyena
Alcohol:14.5%
TASTING NOTES
Medium-high intensity garnet color. On the nose, ripe black fruits dominate, blueberries, blackcurrant, black plum. Spicy and balsamic, licorice and eucalyptus, wrapped in balanced touches of wood and dark chocolate. On the palate, explosion of candied fruit. Pleasant acidity that refreshes. Very pleasant tannic sensation, full-bodied, long, and persistent.
Llavors* white
DO EMPORDA
ORGANIC WINE
Vinification: Manual harvest. Manual grape selection in the cellar, destemming, and pressing without maceration. The drained juice from the first pressing ferments in stainless steel tanks at controlled
temperature. Partial passage, only 15% of the wine, in oak barrels with slight lees aging. Clarification, filtration, and stabilization before bottling.
Viticulture: Certified Organic Production
Soils: Slate and schist on the slopes of the Sierra de la Albera
Vintage Characteristics: Very dry and hot
Aging: Partial aging for 2-3 months in oak barrels.
Blend: Macabeo and Red Grenache
Alcohol: 13%vol
TASTING NOTES
Pale straw yellow color. On the nose, aromas of stone fruit, peaches, and apricots, subtle yeast notes, wrapped in delicate toasty and smoky nuances. On the palate, it is enveloping, creamy, persistent, with a touch of bitterness that adds complexity and a lingering saline finish.
LLAVORS* RED
DO EMPORDA
ORGANIC WINE
Vinification: Handpicked harvest. Manual grape selection in the cellar, destemming, and crushing. Alcoholic fermentation of musts separately, in stainless steel tanks at controlled temperature. Skin maceration for an
average of 17 days. Two daily pump-overs, devatting, malolactic fermentation, clarification, barrel aging, stabilization, and filtration before bottling.
Aging: 12 months in French, Hungarian, and Romanian oak barrels
Blend: red Carinyena and Merlot
Alcohol:14,5%
TASTING NOTES
Medium intensity ruby color. Intense aromas of ripe red fruit, with balsamic, spicy, cinnamon, pepper, and Mediterranean herb notes, accompanied by toasted, ash, and clove nuances from the oak. On the palate, it is balanced, with good body, well-integrated tannins, and persistent acidity, promising a good aging potential.
MONO white - pipa
DO EMPORDA
ORGANIC WINE
Solidarity Project with the Mona Foundation, a unique entity in Europe and one of the few in the world. It is dedicated to the recovery of primates. Both the white and red wines are made from ancient varieties in Empordà but rarely found today.
Vinification: Manual harvest. Manual grape selection at the winery, destemming, and pressing without maceration. The drained must and the first pressing fermented in stainless steel tanks at controlled temperature. Clarification with vegetable clarifiers, filtering, and stabilization before bottling.
Blend: 100% Malvasia
Alcohol:12%
TASTING NOTES
Pale yellow color with greenish hues. On the palate, white flowers and elderflower dominate. Also ripe mango, pineapple. Sugary gummy candies and subtle citrus notes of lemon peel at the end.
Light, refreshing, and vibrant on the palate.
LLAVORS* RED
DO EMPORDA
ORGANIC WINE
Vinification: Handpicked harvest. Manual grape selection in the cellar, destemming, and crushing. Alcoholic fermentation of musts separately, in stainless steel tanks at controlled temperature. Skin maceration for an
average of 17 days. Two daily pump-overs, devatting, malolactic fermentation, clarification, barrel aging, stabilization, and filtration before bottling.
Aging: 12 months in French, Hungarian, and Romanian oak barrels
Blend: Black Carinyena and Merlot
Alcohol:14,5%
TASTING NOTES
Pale straw yellow color. On the nose, aromas of stone fruit, peaches, and
apricots, subtle yeast notes, wrapped in delicate toasty and smoky
nuances. On the palate, it is enveloping, creamy, persistent, with a touch
of bitterness that adds complexity and a lingering saline finish.
MICROVINS WHITE
DO EMPORDA
ORGANIC WINE
Vinification: Manual harvest. Manual selection of grapes in the winery, destemming, and pressing without maceration. The drained must and the first pressing fermented in stainless steel tanks at controlled temperature. Clarification, filtration, and stabilization before bottling.
Aging: 11 months in traditional 650L chestnut barrels (called ‘bocois’)
Blend: white Carinyena
Alcohol:13%
TASTING NOTES
Golden, brilliant color. With clear citrus and Mediterranean herb aromas, subtle hints of hydrocarbons in the background. Very fresh on the palate, dry, with good acidity and persistence. With aging potential.
MICROVINS RED
DO EMPORDA
ORGANIC WINE
Vinification: No added sulfites. Hand harvesting. Manual grape selection at the winery, destemming, and crushing. Alcoholic fermentation of the must in stainless steel tanks at controlled temperature. Maceration with the skins for 15 days. Two gentle pump-overs per day, racking, malolactic fermentation, aging in used French oak barrels of 220L, clarification, stabilization, and light filtering before bottling.
Aging: 19 months in third-use French oak barrels
Blend: red Carinyena
Alcohol:14.5%
TASTING NOTES
Medium-high intensity garnet color. On the nose, ripe black fruits dominate, blueberries, blackcurrant, black plum. Spicy and balsamic, licorice and eucalyptus, wrapped in balanced touches of wood and dark chocolate. On the palate, explosion of candied fruit. Pleasant acidity that refreshes. Very pleasant tannic sensation, full-bodied, long, and persistent.
