From the World Podium to the Vines
From elite sommellerie to the rugged soils of Empordà
Roger Viusà traded the prestige of world-class wine service for the life of a vinyataire in the Alt Empordà. Today, he crafts natural wines that distill the Mediterranean spirit through minimal intervention and profound honesty.
From World’s Second-Best Sommelier to Humble Winegrower
Barcelona/Newsroom, January 19, 2026
In 2008, Roger Viusà reached the pinnacle of his profession when he was named the second-best sommelier in the world. For over a decade, he led the renowned La Plaça del Vi 7 in Girona, a landmark closely tied to the Roca brothers.
However, 2024 marked the end of that chapter as he answered the “call of the earth.” Seeking a more direct connection to the land, Viusà acquired old vines (planted between 1952 and 1956) on the slate slopes of the Albera mountains. Operating without his own cellar, he vinifies at Pujol Cargol, producing a limited run of 5,000 to 6,000 bottles that prioritize soul over scale.
Village Wines with a Mediterranean Soul
Following a Burgundian model, Viusà classifies his work by origin: single-vineyard, village, and regional wines. He works exclusively with indigenous varieties—Carignan, Grenache, Macabeu, and Muscat—grown on steep mountain slopes.
These are not “crowd-pleaser” wines; they are deep, intellectual pieces that demand patience. “Fill d’una Sirena” (Son of a Mermaid) bridges the gap between sea and soil, while “Brillant amb Llum”—a lightly sparkling rosé infused with sea fennel—amplifies the saline character of the coast. His reds, “I d’un Pastor” and “Estrep Vermell”, are authentic expressions of the territory that unfold slowly in the glass.
An Artisanal Philosophy Beyond Commercial Interests
Viusà identifies as a vine-grower rather than an oenologist. As a member of the Associació de Vinyataires Lliures, his priority is territorial identity, not financial yield. With spontaneous fermentations and zero additives, his wines reflect the raw reality of each vintage.
Distribution is highly selective, found only in specialized shops or through his personal Instagram. There is no sales department or complex marketing strategy here—only wine, soil, and time. It is a project that proves the ultimate service to wine isn’t pouring it, but breathing life into it from the ground up. #Naturalwines
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>> Instagram: @rogerviusavinyataire
“Wines that demand time and patience”
Roger Viusà crafts natural wines from indigenous varieties, grown on the Albera slopes from vines dating back to 1952. Through spontaneous fermentation and minimal intervention, he produces a limited run of 5,000 to 6,000 bottles. These are profound, honest wines—not made for instant appeal, but to mirror the saline and Mediterranean soul of the Empordà terroir.
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