Brands
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Carlania Celler
Carlania Celler, started its activity in 2007, forming part of the Bodega de Viveristas portal of Barberà de la Conca.
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Celler Escoda Sanahuja
Joan Ramón Escoda and Mª Carmen Sanahuja started in the world of agriculture in 1997, using ecological methods.
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Celler Frisach
Located in Corbera d'Ebre, between the Pàndols and Cavalls mountains, a place where it is very difficult to forget the battle of the Ebro (1938). Francesc struggles not to forget and to make a wine based on Grenache and Carignan.
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Celler La Gutina
Bàrbara and Joan Carles, owners of a small family farm on the foothills of L'Albera where vines have been cultivated for four generations.
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Celler Masia de la Roqua
In the Masia de la Roqua we have a great diversity of
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Clos Lentiscus
In Masía Can Ramon the wine industry began in the fourteenth century. This activity was paralyzed by the phylloxera and little by little, the lands stopped being cultivated and f were occupied by the vegetation of a Mediterranean forest.
Later it will completely stop using sulfites in all its elaborations.
It is currently one of the wineries that is part of the Renaissance des Appellations -
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Dasca Vives
Dasca Vives is the family farm of Josep and Alba in the Alt Camp, 3 km from Valls, in the Calders.
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Els Vinyerons
It is the project that Amós Bañeres and Alex Ruiz Masach share the heart of the Penedès. Motivated to show in their wines the essence of the variety, of the land and of the landscape, they propose to elaborate only those vineyards that truly thrill them. His philosophy is to let the wine follow its own path, with few interventions and without oenological products.
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Gramona
They work their land continuously since the mid-nineteenth century. They are the fifth generation of a family of winemaking tradition and believe that its most precious value is the experience and humility it provides. They believe that in their area and in their lands of the Anoia and Bolos river basins, near Sant Sadurní d'Anoia, it is possible to make a sparkling wine worthy of being at the table of the best in the world and, therefore, alienate with a unique variety: the xarel·lo, the backbone of its sparkling wines. During this fifth generation they have begun to make calm and sweet wines with the ambition to reflect our landscape in them and to please wine lovers. Faithful to a sustainable philosophy for their environment, they turn to organic farming and biodynamics in the cultivation of their vineyards.
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Júlia Bernet Vins i Caves
The idea of this concept is based on the fact that the whole process involved in the production of wine and cava carry out and supervise for they. From the planting of the vine, until the disgorgement of each bottle to make the finished product.
Making good wine and good cava, it isn’t a process that begins when the grapes reach the cellar, it begins on the vineyard with the vine’s growing, taking care to the grape. The quality of a good wine or a good cava, resides in this previous work.
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Los Comuns
Jordi Escoda and Agustí Perelló have been friends since childhood and although their lives followed different paths, in 2006 they returned to meet at El Molar and little by little the idea of making wine together was taking shape. In 2010, his first vintage of just 200 bottles came out. Today they cultivate a total area of 3.5ha in different plots, some of which are their own and others are leased. The majority is from Carinyena (80%), there is some Garnatxa (15%) and a little Cab. Sauvignon (5%). They have just planted half a hectare. of white grapes.
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Loxarel
The personality and character of Josep Mitjans is transmitted in his ecologic and biodynamic wines. The connection with the earth and the relationship with the territory and all its surroundings with the universe characterises dynamic wines with personality and character, breathing the countryside and bringing out the Penedès; sparkling wines with personality and character and natural wines with an essence which connects the taste buds with the earth and the spark of life which lies within.
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Marta Arenas
The name came out in homage to the boars that ate the initial harvest of the project and that sympathetically during the process seems to be one of them.
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Mas Bonans
Mónica and Quim are the winemakers of Bonans SCP.
Monica is an oenologist, a technician in ecological production and an environmentalist.
Quim is an industrial technical engineer and has experience in the food industry. Lately he has trained in organic vitiviniculture. -
Mas Candí
Four young farmers with studies of viticulture and oenology, they have joined by
create their own wines, which they obtain from their grandparents' vineyards.
Mas Candí is located in Les Gunyoles de Avinyonet, located at the gates of Barcelona
Garraf Natural Park; where since the sixteenth century there is evidence that the family
Cuscó (Cal Candi), already cultivated these lands, of which today in
let's get a share. It is also made from the vineyards we have in Font-Rubí,
the Pla del Penedès and Torrelavit. -
Mas Estela
Mas Estela, located in the Vall de Sant Romà, in the municipality of the Selva de Mar (Alt Empordà), within the Natural Park of Cap de Creus, 3 km from the sea.
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Oriol Artigas Viticultors
Oriol Artigas is a young farmer from the area of Alella, a native of Vilassar de Dalt. After having studied studying and working and several wine regions of the Catalan geography, he decided to settle in his own territory, Alella.
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Partida Creus
Small winery created by Antonella Gerosa and Massimo Marchiori, in an industrial warehouse that was renovated with recycled materials. Partners and producers of Slow Food, they also apply this philosophy to the vines.
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Talcomraja
Joan and Emma del Celler Talcomaja in the Maresme, work two hectares of vineyard, which allow them to make 5,000 bottles.
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