The work that the artist presents this weekend plays with color and has a clear provocative intention. The artist offers a particular view of the garden and the products of the land. In addition, he reflects on historiography, identity, tradition and Catalan cuisine.

Ernest Abentín, Ernest Abentín, photographer born and resident in Barcelona, works on both sides of the border (Empordà and Catalunya Nord). His work focuses on culinary themes and he has worked as an assistant to Francesc Guillament, renowned gastronomic photographer of the creations of El Bulli, Bodega de Can Roca or the chef Paco Pérez. During his stay in Paris he had contact with the world of dance and hence his interest in the body, movement and dance.

On a more personal level, Abentín has dedicated himself to photography about the territory, the people and gastronomy from a daily and local point of view. The food, the typical and homemade product receive a very personal look that goes beyond the photography of gastronomic dishes.

The Croma Catalana exhibition is precisely this x-ray of localism, eating, rituals, local products, the simplicity of customs. A vision of the territory and the people from a chromatic point of view.

Nia Delfau exhibition at the Celler Espelt opening on Saturday, November 6th, at 12 pm.

Nia Delfau, a Galician-Catalan by heart and nomad by choice, is an artist who has lived in the Empordà for some time. Her photographs are the result of proces of learning after going through the world of design, fashion and art. On Saturday we open the photography exhibition Com una planta [As a plant] in the Celler Espelt.

When she returned from Tokyo, after a few months working with the renowned photographer Osamu Yokonami, he settled in the Empordà and decided to create with the small moments, with everyday life, with what was happening near her unnoticed. Com una planta project is the result of this patient observation of change, of the little things that move without noise and of the artist’s relationship with nature and flowers. Every photo a mirror of the permanent change of life. Nia Delfau has worked as an art director for various design studios and with renowned brands such as  The Animals Observatory. This exhibition is the patient observation on his return from Japan, with the calm that nature surrounds us, a look that invites us to focus on the present. The artist has also recently launched the Casa Delfau project, a creative space in which he develops his most personal part in the form of his own brand, gallery and projects. Com una planta is his first photography exhibition in the Empordà.

Come and share a glass of wine with us and Nia Delfau. We look forward to seeing you at the opening on Saturday, November 6th, at 12 noon, in the same winery.

It has been a long time since we decided that we want to work with local varieties such as Grenache, Carignan, Muscat, Picapolla. There are several reasons, but surely the most important is because they are varieties very adapted to our soils and our climate and therefore this already makes the fruits better, because the plant can concentrate on making them the best it knows instead of fighting inclement weather, such as the north wind. These strains of local varieties need less water and have periods of sprouting and maturity fully adapted to our climate. They are definitely more sustainable!

We also do it because of the legacy, the tradition and everything that those who were there before us have taught us. The unique nature of these varieties will also give us the wines we want, deeply Empordà. The varieties are adapted to the north wind, need less water and have periods of sprouting and maturity adapted to our climate.

From time to time it is time to uproot vines, because more than thirty years ago we planted other varieties from outside. At the time, they were called “improvers” because they believed they could benefit the terroir. Now we know much more and in fact they have helped us to improve in our work, we have learned a lot from them and we thank them for all this learning. The ones we still have are uprooted little by little every year, some of which we replant with local varieties such as Grenache, Carignan of all colors, Picapoll, Muscat and Malvasias.