In the late 1990s and in to the first decade of the 21st century, the focus shifted a great deal towards smaller, craft wineries, which in turn worked to improve the wine quality of the region overall.

The soils are generally dark, with a certain lime content, loose, good drainage and poor in organic matter.

The wind is quite crucial to the winemaking process as it greatly reduces the occurrence of mildew as well as pests, thus making organic farming an easier endeavor.

[2] The average annual temperature is 16 °C (max 29 °C, min 1.5 °C) and there is abundant rainfall over the course of the year, between 600 and 700 mm/yr, falling mainly in winter and spring.

Celler Peralada is an emblematic building and state of the art in leaving a minimum environmental impact during winemaking process in this region.