Red Wines D.O. Empordà

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The red wines of the Designation of Origin (D.O.) Empordà are wines of great quality and their own character. Side. Empordà is in the province of Girona, Catalonia and encompasses the wine-growing areas located in the Empordà, near the Costa Brava.

What red grape varieties are there in the D.O. Empordà?

In the Designation of Origin (D.O.) Empordà, various red grape varieties are cultivated that play an essential role in the production of quality wines. Among the most outstanding varieties is the Garnacha (Grenache), which adapts very well to the region's Mediterranean climate and provides full-bodied wines with fruity intensity and smooth tannins. Another emblematic variety is the Carignan, known locally as Samsó, which contributes red wines with character and structure, with spicy notes and good aging capacity. Varieties such as Syrah are also cultivated, which adds complexity and spicy notes, and Cabernet Sauvignon, which provides structure and elegance.

In addition, some wineries experiment with international varieties such as Merlot or Petit Verdot to further diversify the offer of red wines in the D.O. Empordà.

 

These varieties, combined with the region's terroir and climate, allow the production of unique red wines full of character, reflecting the identity and winemaking tradition of the Empordà.

How are the red wines of D.O. Empordà?

The elaboration of the red wines of D.O. Empordà follows a process like that of other red wines.

The harvest is carried out during the ripening period of the grapes, generally between August and September. The grapes are harvested by hand or mechanically, selecting the best grapes and discarding those in poor condition.

Once harvested, the grapes can go through a destemming process, where the stem or stem is removed. Then, the grapes are squeezed to break the skin and release the juice. This process can vary depending on the winemaker's preferences and the style of wine to be obtained.

The resulting must, made up of the juice of the grapes and the skins, is taken to the fermentation tanks. There, yeasts are added that will transform the sugars in the must into alcohol. During this process, maceration occurs, where the compounds present in the skins (color, aromas, tannins) are transferred to the must, giving the wine its characteristic color and flavor.

After fermentation and maceration, we proceed to pressing. The liquid resulting from the fermentation is extracted, separating it from the solid remains of the skins and seeds. This liquid is called press wine.

Some red wines from D.O. Empordà can go through a period of aging in oak barrels. During this time, which can be several months or years, the wine acquires aromatic complexity, and its tannins soften. The aging can be in American or French oak barrels or a combination of both.

After fermentation and aging (if applicable), the wine undergoes clarification and filtration to remove impurities and sediments. Subsequently, we proceed to bottling, where the wine is bottled and closed with a cork or screw cap.

 

It is important to note that each winery and winemaker may have their own production style and technique, which may influence the result of the wine.

With what can we accompany the red wines of D.O. Empordà?

The red wines of the D.O. Empordà are ideal to accompany a wide variety of dishes and moments. Their versatility and unique character make them excellent gastronomic companions.

These wines pair particularly well with grilled red meats, such as a juicy fillet of veal or a T-bone steak. They are also complemented with game dishes, such as wild boar or deer, and cured cheeses.

In addition, their freshness and structure make them suitable to be enjoyed with Mediterranean dishes, such as paellas, rice dishes and fish stews.

 

Without a doubt, the red wines of D.O. Empordà will enhance the flavors of any meal, providing a complete and satisfying sensory experience.

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