{"id":3677,"date":"2021-05-10T18:19:09","date_gmt":"2021-05-10T16:19:09","guid":{"rendered":"https:\/\/www.jvigas.com\/?p=3677"},"modified":"2023-07-12T13:29:43","modified_gmt":"2023-07-12T11:29:43","slug":"entrevista-peralada","status":"publish","type":"post","link":"https:\/\/www.jvigas.com\/ca\/entrevista-peralada\/","title":{"rendered":"\u201c\u00c9s important fer la feina, per\u00f2 s\u2019ha de saber comunicar\u201d"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” disabled_on=”on|on|on” disabled=”on” sticky_enabled=”0″][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” header_line_height=”1.3em” header_2_font=”||||||||” header_3_font_size=”16px” header_5_font=”Montserrat||||||||” header_5_text_color=”#6b6b6b” header_5_font_size=”14px” global_colors_info=”{}”]<\/p>\n

Delf\u00ed Sanahuja, en\u00f2leg del Grup Peralada<\/span><\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}” locked=”off”][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.jvigas.com\/wp-content\/uploads\/2021\/07\/jvigas_peralada_retrato_150_.jpg” alt=”Delf\u00ed Sanahuja, en\u00f3” title_text=”jvigas_peralada_retrato_150_” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” custom_padding=”81px|||||” global_colors_info=”{}”]<\/p>\n

ENTREVISTA<\/strong><\/p>\n

“\u00c9s important fer la feina, per\u00f2 s’ha de saber comunicar”<\/h1>\n

<\/h3>\n

Delf\u00ed Sanahuja, en\u00f2leg del Grup Peralada, ens explica la seva visi\u00f3 del futur del vi<\/span><\/p>\n

<\/h5>\n
Abril 2021<\/h5>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.16″ _module_preset=”default” background_color=”#004f59″ custom_margin=”10px|auto|4px|auto|false|false” custom_padding=”|30px|20px|30px|false|false” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_text_color=”#ffffff” custom_padding=”|0px||0px||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Delf\u00ed Sanahuja volia ser enginyer qu\u00edmic, una ind\u00fastria arrelada a la seva terra, Tarragona.
S\u2019imaginava investigant, desenvolupant una feina cient\u00edfica.
<\/span>Per\u00f2 l\u2019Enologia es va creuar en el seu cam\u00ed, i\u00a0tenia unes qualitats que el van atraure m\u00e9s.<\/span><\/em><\/strong><\/p>\n

Sobretot la varietat de la feina, que \u00e9s multidisciplinar: Les vinyes, la feina al celler, investigant i provant coses noves i, despr\u00e9s, la vessant social, poder transmetre la passi\u00f3 i tenir contacte amb les persones.<\/span><\/em><\/strong><\/p>\n

<\/span><\/strong><\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_text_color=”#ffffff” custom_padding=”|2px||||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

I\u00a0en aix\u00f2, l’enginyeria qu\u00edmica no era tan interessant…<\/span><\/em><\/strong><\/p>\n

Qui l\u2019hi havia de dir, sent fill de Valls i envoltat de DOs com el Priorat o el Pened\u00e8s, que acabaria treballant en el celler m\u00e9s lluny\u00e0 de casa seva, a l\u2019Empord\u00e0.
<\/span><\/em><\/strong>Va comen\u00e7ar fent pr\u00e0ctiques a Peralada conven\u00e7ut per un amic i, quan va acabar la carrera, s\u2019hi va quedar a viure\u00a0<\/span><\/em><\/strong>per aquesta zona, que en aquella \u00e8poca tenia menys de la meitat dels cellers actuals i no era encara gaire coneguda.<\/span><\/strong><\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_text_color=”#ffffff” custom_padding=”|9px||||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Des de llavors, Peralada ha passat d\u2019elaborar 8 a 34 vins i actualment tenen cellers a l\u2019Empord\u00e0 i altres zones com Priorat, Rioja o Pened\u00e8s. <\/span><\/strong><\/em><\/p>\n

Per\u00f2 Delf\u00ed, que es defineix a ell mateix, humilment, com \u201cun apassionat del m\u00f3n del vi\u201d, es queda aqu\u00ed, a l\u2019Empord\u00e0.<\/span><\/strong><\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” custom_padding=”1px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” header_line_height=”1.3em” header_2_font=”||||||||” header_3_font_size=”16px” header_4_font=”Montserrat|700|||||||” header_4_font_size=”14px” header_4_line_height=”1.6em” header_5_font=”Montserrat||||||||” header_5_text_color=”#6b6b6b” header_5_font_size=”14px” custom_padding=”31px||0px|||” global_colors_info=”{}”]<\/p>\n

Qu\u00e8 li va fer decidir-se per l\u2019Empord\u00e0, tan lluny de casa seva i encara poc coneguda en aquells anys?<\/span><\/h4>\n

S\u00f3c inquiet i vaig veure que era una oportunitat, el propietari estava obert a l\u2019experimentaci\u00f3, a l\u2019expansi\u00f3. No era un celler d\u2019aquells que ja est\u00e0 tot fet i nom\u00e9s volen mantenir-se o canviar molt poc sin\u00f3 que se m\u2019obria una finestra amb moltes coses per fer, plantar noves vinyes, fer nous vins, investigar\u2026<\/span><\/p>\n

<\/b><\/p>\n

La investigaci\u00f3 \u00e9s una part important de la feina d\u2019un en\u00f2leg?<\/b><\/p>\n

En el meu cas, \u00e9s una de les parts que gaudeixo m\u00e9s. Vaig tenir com a mentor a Josep Llu\u00eds P\u00e9rez, creador de Mas Martinet, un dels impulsors del Priorat i un dels investigadors del vi m\u00e9s important a nivell internacional. Suposo que aix\u00f2, lligat a la meva vessant cient\u00edfica i l\u2019esperit del propietari i de l\u2019equip, ens ha dut a apostar per la millora cont\u00ednua, posar-nos reptes i no parar mai de buscar noves maneres de fer vi.
<\/span><\/p>\n

<\/b><\/p>\n

Els vins Ex-Ex s\u00f3n l\u2019exemple m\u00e9s clar d\u2019aquesta aposta per la investigaci\u00f3?<\/b><\/p>\n

Efectivament, els vins Ex Ex, Experi\u00e8ncia Excepcional, s\u00f3n vins d\u2019una alt\u00edssima qualitat i que es caracteritzen per ser \u00fanics, diferents de tot el que fem, fins i tot dels altres Ex Ex. De moment hem fet 13 Ex Ex des de l\u2019any 98. S\u00f3n vins de col\u00b7leccionista i per aquelles persones que busquen coses experimentals per\u00f2 amb una qualitat excepcional. Si no, es quedarien en nom\u00e9s Ex, en comptes d\u2019Ex Ex.
<\/span><\/p>\n

<\/b><\/p>\n

Trobarem l’Ex-Ex 14 aquest 2021?<\/b><\/p>\n

No ho podem saber. Nom\u00e9s hem tret 13 Ex Ex de moment tot i que al celler tenim 50 investigacions que poden arribar a ser Ex Ex. Normalment cada any o any i mig treiem un Ex Ex, per\u00f2 no sempre \u00e9s aix\u00ed\u2026
<\/span><\/p>\n


<\/span>\u201cUi, quan hi hagi un aiguat et trobar\u00e0s les vinyes al mar\u201d li van dir quan van plantar les vinyes de Finca Garbet, davant del mar…<\/b><\/p>\n

S\u00ed, la gent local em veien com un jove tarragon\u00ed que no veia que all\u00f2 no tenia cap sentit, en una muntanya amb pendent del 40% i tramuntanades de 140 km\/hora. <\/span><\/p>\n

Per\u00f2 era un somni del propietari, tornar a la viticultura de muntanya que hi havia hagut a la zona del Cap de Creus i que es va abandonar, primer amb la filoxera de finals del segle XIX i despr\u00e9s quan la gent va deixar el camp per anar a treballar en el turisme.<\/span><\/p>\n

Ara hi fem viticultura heroica, ha estat tot un repte i hem passat per moments complicats per tot l\u2019esfor\u00e7 que requereix fer vi amb una vinya aix\u00ed, per\u00f2 el resultat ha estat espectacular i ara \u00e9s un vi\u00a0 <\/span>de paisatge d\u2019alt\u00edssima qualitat.
<\/span><\/p>\n

<\/b><\/p>\n

Vi de paisatge?<\/b><\/p>\n

S\u00ed, cada cop, afortunadament, es busca m\u00e9s que el vi reflexi el territori, la gent vol saber d\u2019on \u00e9s aquell vi, de quina vinya est\u00e0 feta, fins i tot quins arbres i quines flors envolten a la vinya perqu\u00e8 tamb\u00e9 li afecta aquesta part de biodiversitat.
<\/span><\/p>\n

<\/b><\/p>\n

Aix\u00f2 explica als tastos que ofereix?<\/b><\/p>\n

Aix\u00f2 i la filosofia que hi ha al darrere. Per qu\u00e8 s\u2019ha fet un vi, que preten\u00edem aconseguir, com l\u2019hem creat, la hist\u00f2ria de les vinyes\u2026 Crec que els que ens dediquem a divulgar el m\u00f3n del vi, siguem en\u00f2legs, periodistes o sommeliers, hem de fer-ho de manera entenedora, senzilla, donant quatre pinzellades a la part m\u00e9s t\u00e8cnica per\u00f2 explicar m\u00e9s la filosofia del vi i del celler. La percepci\u00f3 \u00e9s subjectiva, i alg\u00fa que no hagi olorat mai el gessam\u00ed \u00e9s impossible que el pugui percebre en un vi. En canvi, tothom pot entendre el paisatge o els objectius que tenies quan vas crear aquell vi.
<\/span><\/p>\n

<\/span><\/p>\n

Quin consell li donaria a un jove en\u00f2leg que surt de la carrera?<\/span><\/p>\n

Primer de tot, ha de tenir passi\u00f3. Aquesta feina requereix molt esfor\u00e7 i dedicaci\u00f3. Per la verema i, despr\u00e9s al celler, hi ha feina di\u00e0ria, caps de setmana inclosos, com a m\u00ednim dos o tres mesos l\u2019any.<\/span><\/p>\n

Despr\u00e9s que faci un vi que expressi el territori on es fa.<\/span><\/p>\n

I, per \u00faltim, que s\u00e0piga comunicar el que fa. \u00c9s important fer la feina, per\u00f2 s\u2019ha de saber comunicar.<\/span><\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.jvigas.com\/wp-content\/uploads\/2021\/07\/jvigas_peralada_castell_1500.jpg” alt=”castell peralada” title_text=”jvigas_peralada_castell_1500″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.16″ _module_preset=”default” header_line_height=”1.3em” header_2_font=”||||||||” header_3_font_size=”16px” header_4_font=”Montserrat|700|||||||” header_4_font_size=”14px” header_4_line_height=”1.6em” header_5_font=”Montserrat||||||||” header_5_text_color=”#6b6b6b” header_5_font_size=”10px” custom_margin=”-29px|||||” custom_padding=”24px|||||” global_colors_info=”{}”]<\/p>\n

El castell de Peralada, del S.XIV, seu hist\u00f2rica del Grup Peralada.\u00a0<\/span><\/h5>\n

<\/b><\/span><\/h4>\n

Aix\u00f2 Grup Peralada ho ha sapigut fer for\u00e7a b\u00e9…<\/b><\/span><\/h4>\n

A Peralada hem apostat molt pel m\u00e0rqueting i la comunicaci\u00f3, fent visites al celler, el Festival de m\u00fasica, i exportant el nostre vi, fent que estigui present en els restaurants locals per\u00f2 tamb\u00e9 a Barcelona i fora de Catalunya.
<\/span><\/p>\n

<\/b><\/p>\n

La COVID-19 ha estat un cop molt dur per als cellers de l\u2019Empord\u00e0, que venen molt a nivell local?<\/b><\/p>\n

Sens dubte, i si li podem buscar alguna part positiva a aquesta pand\u00e8mia, ha estat que ha provocat canvis que potser s\u2019haurien d\u2019haver fet abans, com la internacionalitzaci\u00f3 dels vins de l\u2019Empord\u00e0. Els cellers, no nom\u00e9s de l\u2019Empord\u00e0, que ja exportaven a altres mercats, han patit una mica menys i han aconseguit vendre una mica m\u00e9s per la diversificaci\u00f3 que aquells que tenien un cirtuit m\u00e9s local.
<\/span><\/p>\n

<\/b><\/p>\n

Com veu l\u2019Empord\u00e0 en cinc o deu anys?<\/b><\/p>\n

Jo crec que l\u2019Empord\u00e0 t\u00e9 un potencial incre\u00efble. S\u2019han fet les coses molt b\u00e9, hi ha cellers i vins d\u2019una qualitat molt alta i hem tingut la sort de comptar amb el suport dels restaurants de la zona, que han apostat pels vins locals a les seves cartes i cada cop costa m\u00e9s trobar un restaurant que no tingui, com a m\u00ednim, un vi de l\u2019Empord\u00e0 entre les seves refer\u00e8ncies, cosa que anys enrere no era tan habitual.<\/span><\/p>\n

Ara toca expandir-se, estar presents a locals de Barcelona, que atrau milions de turistes de tot el m\u00f3n, que si tenen l\u2019oportunitat de tastar un vi de l\u2019Empord\u00e0, potser despr\u00e9s el voldran trobar en el seu pa\u00eds d\u2019origen.
<\/span><\/p>\n

<\/b><\/p>\n

Parlar de l\u2019Empord\u00e0 \u00e9s parlar de vi, per\u00f2 tamb\u00e9 de suro.<\/b><\/p>\n

Sens dubte, hem parlat de la import\u00e0ncia del paisatge i dels productes de territori. Per\u00f2 no nom\u00e9s a l\u2019Empord\u00e0. Jo opino que en els de gamma mitja-alta i alta ha d\u2019haver-hi sempre un molt bon suro. I crec que aquesta relaci\u00f3 no es trencar\u00e0 mai<\/span><\/p>\n

—
Text:<\/strong> Carola P. Badua
<\/span>Fotos:<\/strong> Caroline Faiola<\/span><\/p>\n

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Entrevista a Delf\u00ed Sanahuja, en\u00f2leg del Grup Peralada<\/p>\n","protected":false},"author":2,"featured_media":3927,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","footnotes":""},"categories":[46],"tags":[],"class_list":["post-3677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jvigas-ca"],"yoast_head":"\n\u201c\u00c9s important fer la feina, per\u00f2 s\u2019ha de saber comunicar\u201d - J\u00b7Vigas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.jvigas.com\/ca\/entrevista-peralada\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201c\u00c9s important fer la feina, per\u00f2 s\u2019ha de saber comunicar\u201d - 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