My name is Emiliano Gómez Ventura, but everyone knows me as Emi. I was born in Buenos Aires, Argentina, and since I was little I have lived in Barcelona, Catalonia. I have worked for many years in the world of communication, design and advertising and a few years ago I decided that the passion I felt for wines had to evolve. In 2018 I started a vineyard recovery project in Alella where I made my first wines in the winery of my friend, teacher and mentor, Oriol Artigas. A wine that I will always carry in my heart. In 2020 I decided to start a new project, Lavinaventura Vins. In Torrelles de Foix, in the Penedès, I found some marvelous Parellada, Muscat de Alejandría and Chenin Blanc plots completely surrounded by Mediterranean forest. Vineyards between 18 and 40 years old on clay-calcareous soils and at an altitude of more than 400 meters above sea level. I work the vineyard and the land ecologically and biodynamically, trying to recover biodiversity and the natural balance of the plant with its environment to achieve living soils and reduce the use of sulfur and copper to a minimum. The 2021 vintage was the first vintage, the first of many more. I hope we share them together! I don't come from a farmer, but I respect and admire the work of the people who work in the fields. Effort, sacrifice and living from what the earth provides, seems to me to be one of the most laudable jobs that exist. And doing it respectfully with the cycle of the vineyard and its environment, observing, understanding and caring for the present and the future, is my motivation. The wine is made in the vineyard, it is said. I also believe so. That is why I work the land without tilling, leaving plant covers and following the precepts of biodynamics to have healthy and lively vines and grapes. I am not very much in favor of certificates or seals that confirm my way of working, but since 2021 the vineyards have been certified organic. I do believe that winegrowers who are not within the Denominations of Origin also represent the territory and are an important part of the wine sector, which is why I am part of the Gremi de Vinyataires Lliures, a space for building a more inclusive and respectful wine sector with all. In the winery I work with indigenous yeasts that for me are the link between land and wine. I do not add additives or sulfites. My goal is to understand the environment and bottle the vintage in the least interventionist way possible... and to make people enjoy, that wine is about that, to enjoy and share moments!