Alt Empordà Wine Route

How to Complete

4 steps curated by Wine Memories

1. 📜 1

   Stand Where the West's Oldest Wine Route Began

   history Free

   Empúries is where viticulture entered the Western Mediterranean — and most of it is still underground.

   You're standing on the only archaeological site in the entire Iberian Peninsula where Greek AND Roman ruins exist in the same place. Greeks landed here around 575 BC at Empúries (Ruïnes d'Empúries, L'Escala — 30km east of Figueres), called it Emporion ("market"), and brought the vine. Romans followed after the Second Punic War and exported Empordà wine across their empire. Here's the part nobody tells you: the site you're walking is only 25% of the total ruins. 75% is still underground. Every few years, excavators find another cellar, another amphora depot, another piece of the most important wine port in ancient Iberia. Walk from the Greek neapolis (the irregular, winding streets) to the Roman grid city — feel how Roman urban planning literally straightened what the Greeks had left curved. Find the mosaics in the Roman city and look for the fishing scenes — these people ate the same anchovy-rich Mediterranean diet as you will tonight. Entry: €7 adults, under 16 free.

   🔄 BACKUP: If the site is closed (closed Mondays Nov 16–Feb 15), the coastal walk from L'Escala to Sant Martí d'Empúries (the original Greek island settlement) is free and gives you the same seascape the Phocaean Greeks saw when they first dropped anchor.

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2. ⛰️ 2

   Feel the Wind That Makes These Wines Impossible to Replicate

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   The Tramuntana wind is not atmosphere. It is the entire story of why Alt Empordà tastes the way it does.

   The Tramuntana is a cold northerly wind that descends from the Pyrenees and hits this coastline at up to 120 km/h. It is not charming. It has caused car accidents. It has driven locals to documented psychiatric episodes — the "Tramuntana madness" is a real documented phenomenon in Empordà history. But for vines, it is transformative: it physically dehydrates the grapes on the vine, concentrating sugars and reducing yields to almost nothing. Step outside the car anywhere in Alt Empordà — the Cap de Creus peninsula (near Mas Estela, drive the GI-614 toward Cadaqués) is the most exposed. If the wind is blowing, face into it for 60 seconds. You will understand the wine in a way no tasting note can teach. Note how the vines are low-trained — they have evolved to crouch close to the ground to survive. These survival adaptations are what create the concentration in your glass.

   🔄 BACKUP: Even on calm days, the bent olive trees and the angle of the old vine trunks show the prevailing direction of the wind. Read the landscape.

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3. 🍷 3

   Taste the Wine That El Bulli Put on Its List

   wine $$

   Mas Estela is an organic family winery inside Cap de Creus Natural Park, 3km from the sea. Their sweet Garnatxa was good enough for Ferran Adrià.

   Their sweet Garnatxa negra is made from grapes picked by hand at 380 meters elevation, macerated, then fortified to 15% to arrest fermentation — something between a Banyuls and a Porto Vintage. This wine appeared on the wine list of El Bulli — Ferran Adrià's three-Michelin-star restaurant, widely considered the most influential restaurant of the 21st century — and El Celler de Can Roca, which has held three Michelin stars for over a decade. Mas Estela winery sits inside Cap de Creus Natural Park, near Cadaqués, where owner Núria runs the 16-hectare organic estate herself and personally conducts tours. Ask Núria specifically for the Vi Dolç Natural and the Vinya Selva de Mar. Ask her about the Tramuntana and what the wind does to her harvest timing. Ask if you can walk the vineyard before tasting — she will likely say yes and spend more time with you than any winery tour you've ever had. Rated 90+ by Robert Parker. Call ahead.

   🔄 BACKUP: If Mas Estela is unavailable, visit Espelt Viticultors in Vilajuïga — also organic, also family-run, with Anna (biologist-turned-winemaker) leading visits. Offer private tastings at Mas Espelt or Cap de Creus vineyards. Book via espeltviticultors.com.

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4. 🍷 4

   Decode a Glass of Vi Ranci — Wine Left Outside for Years

   wine $

   Vi Ranci is Empordà's living connection to monastic winemaking — oxidative wine aged in glass demijohns left in the open air.

   Vi Ranci is Catalan for "rancid wine" — and it's the proudest local tradition in Empordà. Monks at the nearby Sant Pere de Rodes monastery were making oxidative wines here in the Middle Ages. The method: fortified Garnacha (red or white) is put in clear glass demijohns and LEFT OUTSIDE. Not in a cellar. Outside. Exposed to sun, frost, rain, Tramuntana wind, heat. For years. Sometimes decades. The oxidation that would ruin a Burgundy CREATES this wine — deep amber, nutty, with flavors of dried fig, coffee, and something almost saline from the sea air. Think Madeira meets fino Sherry, made by someone who never heard of either. Ask for Vi Ranci at any traditional bar or bodega in the Alt Empordà — the village of Espolla (home of Celler Cooperatiu d'Espolla) is the epicenter. Order a small glass (une copa de vi ranci). Smell it before tasting — you'll detect the oxidative character immediately, like a nut cracked open. Pair it with local anchovies from L'Escala, which are cured in the same salt and air tradition. Ask when this particular batch was bottled.

   🔄 BACKUP: If Vi Ranci is unavailable, ask for Garnatxa de l'Empordà (the sweet Garnacha liqueur wine) — same tradition, slightly younger, available at any wine shop in the region.

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