My name is Emiliano Gómez Ventura, but everyone knows me as Emi. I was born in Buenos Aires, Argentina, and have lived in Barcelona, Catalonia, since I was a child. I worked for many years in the world of communications, design, and advertising, and a few years ago I decided that my passion for wine should evolve. In 2018, I started a vineyard restoration project in Alella, where I made my first wines at the winery of my friend, mentor, and teacher, Oriol Artigas. A wine I will always hold dear.

In 2020, I decided to start a new project, Lavinaventura Vins. In Torrelles de Foix, in the Penedès region, I found some wonderful plots of Parellada, Muscat of Alexandria, and Chenin Blanc grapes, completely surrounded by Mediterranean forest. The vines are between 18 and 40 years old, growing on clay-limestone soils at an altitude of over 400 meters above sea level. I work the vineyard and the land organically and biodynamically, striving to restore biodiversity and the natural balance between the plant and its environment to achieve living soils and minimize the use of sulfur and copper. The 2021 vintage was the first, the first of many more. I hope we can share them together!

I don't come from a farming background, but I respect and admire the work of people who work the land. Effort, sacrifice, and living off the land seem to me to be among the most commendable jobs there are. And doing it in a way that respects the cycle of the vine and its environment, observing, understanding, and caring for the present and the future, is my motivation.

Wine is made in the vineyard, they say. I believe that too. That's why I work the land without tilling, leaving cover crops and following biodynamic principles to ensure healthy, vibrant vines and grapes. I'm not a big fan of certifications or labels that confirm my way of working, but since 2021 the vineyards have been certified organic. I do believe that winegrowers who aren't part of the Denominations of Origin also represent the land and are an important part of the wine sector, which is why I'm a member of the Gremi de Vinyataires Lliures (Free Winegrowers' Guild), a group dedicated to building a more inclusive and respectful wine sector for everyone.

In the winery, I work with indigenous yeasts, which for me are the link between the land and the wine. I don't add any additives or sulfites. My goal is to understand the environment and bottle the vintage in the least interventionist way possible... and to bring enjoyment, because that's what wine is all about: enjoyment and sharing moments!