The Winemaker Behind Rim: A Journey of Authenticity

Meet the winemaker who started Rim in 2013, Jordi Esteve Xifra,  driven by a passion for genuine, authentic wine. After years of exploring regions like Empordà, California, Chile, and Italy, and studying Oenology and Food Engineering, he set out on a mission to create wines that truly reflect the land. For him, every bottle begins in the vineyard, and his deep connection with nature is the heart of Rim. I remember tasting his wine at the restaurant Monochrome in Barcelona, I was really impressed back then by his orange Sarau and ended up drinking his dessert wine with some cheese, which was probably the best dessert wine I had drunk in a long time.

His work is rooted in the rugged Albera region of Empordà, where the Pyrenees meet the Mediterranean. In this unique landscape, ancient vineyards thrive on slate soils, nurtured by cold northern winds and the refreshing influence of the nearby sea. Native grape varieties such as Grenache, Carignan, Macabeo, and Muscat produce wines with real character, even with the modest yields from these old vines.

Always searching for the true essence of great wine, his vision is to capture the spirit of the land and its time-honored traditions. Every vintage tells a story, drawing on local heritage and the wisdom of village elders. By practicing minimal intervention in the winemaking process, he allows nature to take its course while learning from every challenge.

One early challenge was fermentation. A natural nitrogen shortage in the grape must led him to innovate by using yeast hulls. This simple change resulted in cleaner, more stable wines and stayed true to his philosophy of letting nature guide the process without heavy additives.

His approach to winemaking is a blend of art and science. For whites and rosés, the grapes have just 1–2 days of skin contact before fermenting in stainless steel, preserving clarity and freshness. Reds enjoy a longer maceration of 10 to 15 days, careful manual stirring, and a unique aging process that uses both stainless steel tanks and old American oak barrels. Some wines even follow ancestral methods, and sweet wines are made from sun-dried or overripe grapes, each style with its own story.

Sustainability is a key part of his work. By using organic and regenerative farming practices and listening to local traditions, he cares for each vineyard with respect for both the past and the future.

Even the labels have a story. Created with the help of creative partners, each design highlights the three states of wine—solid, liquid, and gas—reflecting his commitment to authenticity. The name “Rim” comes from the Catalan word raïm, meaning grape, and it proudly connects his work to the local heritage.

Today, his 10-hectare estate, with vines aged between 30 and 120 years, stands as a testament to his lifelong passion. More than just a winemaker, he is a keeper of history, reviving forgotten local wines and inviting everyone to celebrate life, one sip at a time.