In the morning:
On gresa soil, in the middle of rolling hills, Vinyes d'Oivardots was born. Carme Casacuberta, an oenologist, and her husband Antoni Pena, an industrial engineer, both passionate about wine and in love with nature began the project, aiming to make high quality wines as a true expression of the local conditions. In a unique setting, surrounded by four hectares of vineyards, the winery was built in 2006 along simple, modern lines designed to work with gravity flow. Currently, the property already has seven hectares of vineyards, four inside the main estate with black Grenache, Syrah and Cabernet Sauvignon, and three with Carignan vines between 50 and 100 years old. In 2010, the estate incorporated white grapes including white Grenache, red Grenache red white, all typical of Empordà and vines 80 to 110 years old. Their techniques foster ample leaf sun exposure to maximise photosynthesis and therefore assist the ripening of the grape. The vines are kept aerated minimising the risk of fungal diseases, allowing the vines to do their work in the most ecological conditions.
The grapes grow in gresa soil, slate, sandy loam and alluvial soils, all perfectly suited to the particular grapes they nourish. The wines are the result of rigorous work in the vineyard and a combination of new technology with more traditional methods. Of special note is the V'dO collection with its distinct labels designed and created to identify the grape variety with its providence and including varieties such as Carignan, Syrah, Cabernet Sauvignon, Grenache, White Carignan and Lledoner Roig. Guided tours for individuals and groups.
The Casamar Restaurant took on a new look when Quim Casellas became chef and his sister, Maria, took over the dining room. Their efforts were rewarded with a Michelin star in November 2011. Quim belongs to a generation of young chefs who feel a passion for cooking that is easily seen in the magic of his work. Casamar brings together Empordà, its territory and its products, as part of the Cuina d'Empordanet collective and later the slow food movement. Two classic dishes are the tepid leek cannelloni with prawns and Parmesan cheese, and the classic apple tatin; there are also Palamos prawns and more elaborate dishes like steak tartare and rice.
Tel: 972 300 104/ www.hotelcasamar.net