Vinyard cultivation
The rhythm of the Vineyard
Winemaking isn’t just about the harvest. It’s a year-round composition, a dance with nature’s rhythm. Each season sets its own tempo, from the quiet hum of winter pruning to the crescendo of summer’s early harvest.
Like music, our wines are shaped by balance, harmony, and improvisation. No shortcuts, no interventions. Just a deep connection with the vines, the soil and the seasons. Every Vinyes Tortuga wine is a tribute to the songs that we love.
Winter: preparing for the future
The vineyard may look quiet, but winter is when the real work begins. We prune each vine by hand, cutting back last season’s growth to focus its energy on strong, healthy shoots. It’s not just trimming, it’s shaping the harvest to come. Every decision made now will define the fruit’s balance and intensity.
Beneath the soil our cover crops do their job, fixing nitrogen and keeping the earth alive. Our small flock of sheep roams freely, grazing between the rows, naturally fertilizing the land. The vines stand bare, their energy deep in their roots, waiting for the warmth to return. This is the season of patience, of setting the stage. The year’s harvest starts now, long before the first grapes appear.
Spring:
growth & precision
As the first buds break, the vineyard awakens. Shoots stretch upward, leaves unfurl, and suddenly, everything feels urgent. We step in with careful canopy management, removing excess shoots to ensure the right balance of shade and sunlight. The goal is not just growth, but precision. Too much foliage, and the grapes won’t ripen evenly. Too little, and they’ll be overexposed.
Trellising plays a key role now, guiding the vines upward, keeping the fruit off the ground. The vines are full of potential, but nature has the final word. Some days bring too much rain, others not enough. We adjust, adapt, and trust the process. The focus is clear: we don’t want overripe, sugary grapes. We want freshness, tension, acidity. The decisions we make now will shape that balance.
Summer: harvest comes early
While others wait for rich, heavy fruit, we move quickly. Our harvest begins in August, earlier than most. We pick by hand, selecting grapes at peak freshness: crisp, vibrant, full of energy. Too much ripeness dulls the acidity we love and in natural winemaking, balance is everything.
The days start before sunrise, baskets filling with clusters still cool from the night. There’s no rushing, no machines. Just hands, vines, and intuition.
In the cellar, fermentation begins immediately, wild yeasts taking over, guiding the transformation from grape to wine. The vineyard, now relieved of its fruit, begins to slow down. The sun still lingers, the leaves remain green, but for us, the hardest work is done.
Autumn:
Letting go
With the harvest behind us, the vineyard starts its descent into rest. The leaves turn golden, the air shifts, and we take a breath. In the cellar, the wines are alive, bubbling, transforming. The vineyard, now stripped of fruit, still needs care. We sow cover crops, feeding the soil for the next cycle. The vines, no longer producing, shift their energy inward, preparing for the colder months ahead.
This is the time to reflect, not just on the harvest, but on the choices that shaped it. Natural winemaking isn’t about control. It’s about trust, about working with the land rather than against it. And as the vineyard settles into its winter stillness, we know the next season is already beginning, hidden beneath the surface.
Bodega
We let nature lead: hand-harvesting, wild yeast fermentation, and no additives or filtration. Each vintage transforms on its own, capturing Empordà’s energy.
Vines
Our vines thrive in Empordà’s rugged hills, farmed biodynamically in living soils. With cover crops, grazing sheep and no chemicals, they yield pure, untamed grapes.
Wines
Our wines are alive, pure expressions of Empordà, made without additives and filtration. Each bottle tells a story of sun, soil and time, capturing the wild energy of Empordà.