Producer in Focus

Authenticity

As we walk through each one of Salvador's vineyards, he explains how white Carignan became very unpopular in the '60s and '70s; after the civil war, people stopped making wine at home to fund the cooperative. Most vines were dug up and replanted with Bordeaux varieties. "We lost most of our identity in this region- it's the same in Penedès - Sumoll was replaced with Chardonnays and Sauvignon Blancs." The 36 year Franco rule meant that Spain lost a lot of time in terms of development, but today it would seem that things are changing with Salvador at the helm. "Carignan is capable of ageing - which shows that we don't need grapes from other countries; we can be authentic."

"I try to make wines that show the delicacy and depth of these indigenous varieties - [Carignan blanc, gris and rouge]. What makes this region so exciting is that you can find varying styles and soil types in a very small area. If you are a wine lover and want to travel - wines from this region provide a diverse range enabling you to travel through the wine.”

Salvador works with three main soil types - Granite soils in Agullana, Capmany and La Vajol and clay and limestone in Rodonyà and the Sierra de Montmell. He explains that the texture of the soil affects the texture of the wine. "The granite soils give an airy texture with more fresh, crisp character while the clay soils give a little more weight."

Salvador is keen to emphasise that freshness is still achieved when you have altitude and when clay is mixed with limestone, which is certainly a notable characteristic in Salvador's style of wine. "Limestone is amazing; it makes the white wines very pure, strong, deep and mineral. For white wines such as Xarel-lo's and Macabeos, it's just fantastic! It's as though you can eat the rock. This is my take on it anyway. When you live here, you know.”

Each of Salvador's wines is named after a feeling or intention that he had when making the wine.

Salvador explains that his winemaking style is more intuitive than technical. Having different sites at different altitudes, allows him to spread out the harvest from August through to October. "I like working this way it allows me to devote my full attention and play a little - it's very complex and exciting. Like a musical conductor."

Salvador enjoys experimenting with acoustics during fermentation. "The volume isn't the important part; it's the frequencies that help to keep it moving - of course, it depends on the music - I like to experiment with Led Zeppelin and classical music. It works for humans. Most of our body is water which is the same as wine. Water changes depending on the frequency of the sounds. I observe the juice and enjoy the sounds - it feels good."

It is clear that Salvador is a man who puts the best of his energy and intention into handcrafting each one of his wines. If his hospitality is anything to go by, you can be sure that the care and devotion that goes his winemaking is unparalleled. Everything is considered.