Wine route through...Montsant

The Orto Vins pro­ject was born in 2008, when its four founders de­cided to stop sell­ing grapes and de­vote them­selves to re­cov­er­ing the tra­di­tion of mak­ing wine from their own vine­yards, just like their fa­thers, grand­fa­thers and great-grand­fa­thers be­fore them.

The Orto vine­yards are to be found in Mas­roig, and cover al­most 30 hectares spread over 25 es­tates, most of which grow the “carinyena” and “gar­natxa” va­ri­eties, which are the tra­di­tional va­ri­eties in the local area. How­ever, they also grow the “ull de lle­bre” va­ri­ety and, to a lesser ex­tent and for spe­cial wines, the “pi­capoll negre” va­ri­ety.

The vine­yards face south, at be­tween 50 and 300 me­tres al­ti­tude, and for the most part fea­ture chalky soil. Tra­di­tional wine­grow­ing tech­niques are used, as well as or­ganic and bio­dy­namic meth­ods in order to main­tain har­mony with the nat­ural sur­round­ings.

Orto’s se­lec­tion of wines fea­tures whites, reds and sweet wines made with the grapes pro­duced by the farm­ers that make up Orto Vins. Les Sin­gu­lar­i­tats d’Orto range is a trib­ute to the old­est and most spe­cial vine­yards of each fam­ily. They are vine­yards that pro­duce lit­tle, but that make the sin­gu­lar wines that each Orto farmer has in­her­ited from their pre­de­ces­sors.

Vis­its avail­able dur­ing the week, at week­ends, for in­di­vid­u­als and groups.

This is a restau­rant that makes tra­di­tional cui­sine in the heart of El Mas­roig. The premises are dec­o­rated sim­ply and with­out grand pre­ten­sions. Its owner and chef of­fers home­made and tra­di­tional food made with ex­quis­ite taste and with high qual­ity prod­ucts. The ser­vice is friendly and down-to-earth.

The restau­rant is open every lunchtime and evening, ex­cept on Sat­ur­day and Sun­day lunchtime, when it only opens if more than eight din­ers have pre­vi­ously re­served. The daily lunchtime set menu is 10 euros, and pro­vides two courses and dessert, with drinks and cof­fee in­cluded.

The clien­tele is mostly made up of local work­ing peo­ple, but also tourists who are pass­ing through, and who are treated to good food at a good price in homely sur­round­ings.

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