Our winery is located beside the barn, among the vines, with spectacular views of the valley of Sort and the Batlliu. It is a functional spare equipped with the necessary technology which allows us to elaborate quality wines with the least possible intervention and the most respect for the fruit our vines give us. We wanted to contract an internationally renowned architect, but we settled for the design of our partner Guillem Puras. We clearly understand that the wine is made in the vine and that in the winery we on ly have to accompany the process.

Tomas Cusiné was founded in 2003. During these years, we gained experience in the quest for the desired wines. We have had many years of hard work while persisting in the philosophy of quality winemaking. We work in the vineyards while gave emphasis to the brand and diversity and consistency to the wines. All, this effort and passion has been possible due to a committed team of people that has helped to achieve the objectives set in the beginning and to consolidate Tomàs Cusiné as a prestigious and reliable winery. Tomàs Cusiné has worked since the beginning with a very open mind to the world, managing to introduce their wines in more than thirty different countries. Scores and ratings of great consistency have been issued by critics over the years. All the wines have been highly appreciated for their personality, subtlety and pleasantness, showing its own character and reflecting the landscape and the soil where the vines are grown. Year after year, the 30 hectares of mountain vineyards planted over 700 meters high have been deepening its roots into the earth. The vineyards have balanced their vegetation. Now they produce very good grapes with excellent qualities that facilitate the winemaking and improve the wines as well as ensure the future of the project. The winery Tomàs Cusiné is located in the village of El Vilosell, at the southern end of the Designation of Origin Costers del Segre, within the sub-area of Les Garrigues, in the province of Lleida, growing zone of highest elevation in Catalunya, Spain

The Xavier Clua wine cellar is situated in Vilalba dels Arcs, in the Terra Alta in Catalonia - a dry, sunny area where vine-growing and wine production have been a tradition since medieval times. For four generations, the name of Clua has been associated with the culture of the vineyards and the production of wine. The latest generation, led by Xavier Clua combines the experience of this viticultural tradition with university training, bringing new perspectives and techniques both to viticulture and winemaking. In 1995 the small family enterprise exchanged the production of bulk wine for a quality product, sold in bottles with personal labels. This evolution only underlined the desire keep working with a limited production to obtain a rigorous selection of the different grapes of each plot and close control of the whole winemaking process. More and more the products of the Cellar Clua acquire a name in the wine world and the family enterprise has grown with the addition of Rosa Domenech: Xavier's wife and an experienced oenologist in her own right. With this growth it became more and more necessary to expand to a newer, more modern site. In 2006 this dream came true with the creation of a new infrastructure where the usability is guaranteed by a contemporary architectural construction and modern technology going hand in hand with the tradition and love for the terroir. As in the vineyard, in the wine cellar: the members of the Clua family are guided by their love of the land that, day by day, they bring to their wines.

We produce and bottle the ecological wine with the transformation of different varieties of white and black grapes which have been cultivated following the advises of the biodinamic calendar, preserving the natural systems and the biological process. In the winery, we have installed machinery, stainless steel tanks, a bottling plant, etc. All the necessary equipement to keep the process in working order. Usually work in vineyard is done the traditional way like grafting varieties made in situ, comprehensive monitoring of the principles of natural farming as the non-use of chemical subscriber or compound prepared, and non-use of synthetic products like herbicide.

In 2010 I decided to buy my father’s grapes and make quality wine that carried my family’s name. The Herència Altés brand was born and by 2013 it had become successful enough for us to invest in our first vineyard, La Serra, and our own little winery, in my home village of Batea. Working in combination with an experienced winemaker from France, Claude Gros, we have been able to experiment with different materials and techniques to find out what worked best with our amazing garnacha grapes. An initial range of four wines had expanded to nine, including the two single vineyard wines La Serra Blanc and Negre. In 2014 and 2015 we purchased the Grau and Chalamera vineyards, bringing out total holding to 60 hectares, many of which have old vines and all of which are farmed according to organic practices. In 2016 work began on our new winery positioned in the Grau vineyard. Surrounded by old vines and overlooking the dramatic Els Ports massif, this modern, state-of- the-art facility is the final effort on our journey to become a premium producer of authentic wines from Terra Alta. In 2016 work began on our new winery positioned in the Grau vineyard. Surrounded by old vines and overlooking the dramatic Els Ports massif, this modern, state-of- the-art facility is the final effort on our journey to become a premium producer of authentic wines from Terra Alta

Local varieties, old vines and painstaking work lead to wines that are an honest representation of Empordà. We’re a small winery, devoted to making a quality product. We work in an artisanal way and limit production so as to deliver a maximum expression of the varieties native to Empordà. Our aim is to use all the grapes produced by our vineyards, up to 90,000 bottles including white, red, rosé and sweet wines.

In the valley of the Serra del Montsant is located La Plantadeta, our main vineyard, which is facing the northeast. It has an area of 12 hectares of vineyard, and about 6 ha of forest with a height of 80 meters. It was purchased in 1927 by Jaume Sabaté Alentorn due to the necessity for producing more grapes, olives and nuts. La Plantadeta was and remains the largest vineyard of La Vilella Baixa. The vineyards “La Plantadeta” have an average of 40 years, except for one part which has 100 years. Recently we have enabled a new area to replant five new terraces, with capacity for 850 White Grenache, small grain Muscat and Muscat of Alexandria. We apply respectful techniques to the plants and soil, and we grow them on glass and arbor. We expect until the proper maturation of the whole grain of the grape and its skin, with the right concentration of polyphenols and sugars. In "La Plantadeta" we grow varieties such Grenache, Mazuela (Carignan) and Cabernet Sauvignon for red wines, and Grenache, Macabeo and Muscat for whites.

Writing your own story is not easy, especially if you tell the truth. I, Josep Mª Ferret, was born in 1955 at our family winery, which was founded by my father in 1941, in Guardiola de Font-Rubí. After an entire life working at the family winery, I decided to start my own, giving my name to the products. This is the way that Josep Mª Ferret Guasch Cavas and Wines was born in 1997. At present, together with my wife and son, we are working towards the sustained growth of our business with a very clear philosophy: quality, quality and quality not quantity. The growers and processors of Catalonia work every day to get great wines and cellars. We have a long tradition in our favor that we have been perfecting the techniques and most innovative processing methods to obtain wines and cavas respond to complex character full of nuances of a small territory, but with a diversity of landscapes, microclimates and grape varieties.

Manso Sant Mateu is recorded in documents dating from 1146 and has been known as a winegrowing Estate ever since. There is an entry in the Catalan Encyclopaedia in which Manso Sant Mateu is described as having been a vineyard for at least the last few centuries, with a winery with total production capacity of around 80,000 litres. Among the local historical landmarks are the ancient Roman settlements (1st and 2nd centuries A.D.) along the Via Augusta. The new Pago Diana winery has been built nearby. However, wine production was stopped during the early 21st Century until 1998 due to the expansion of the “Phylloxera” insect across Europe, which eradicated most of the grape plantations. In 1998, Dr. Ricardo Ruiz-López refurbished the ten centuries old house of the Estate, built the Winery and re-seeded the vineyards in order to bring back from the past the wine and grape growing tradition of Pago Diana. The new Pago Diana winery has been designed by the architect Pere Llimona to integrate into the environment and showcase the pursuit of excellence in every aspect of winegrowing, as demonstrated by the aesthetics of the building and the provision of production and ageing facilities on two levels, so that the wines can be transferred by the effect of gravity rather than by mechanical means. The winery facilities are contained in a double rectangular building, equipped with the latest technologies for wine production. Through its functional structure, the winery encompasses all the phases of wine processing and production, including selecting and processing, ageing, bottling, labeling and storage. The location and size of the facilities have been chosen to enhance process efficiency.

In 2002, Carlos Alcàcer and Conxita Vilarmau decided to develop the project of constructing a high quality winery in the DO Empordà: AV Cellar is born under the belief that we were building a project on a privileged territory to get wines with personality and with the highest quality. The beginnings took us to replant the 4 ha acquired to wine-growers given the low productions and quality of the grapes. It is decided to replant with the best clones of Merlot, Syrah and Black Grenache. We carefully selected varieties able to adapt to our terrains and clones with poor productions. AV Cellar has 9.000 vines producing 14.000 kg, which means less than 3.500 kg/ha. Likewise, we installed trained facilities enabling the maximization of the grapes quality due to a superior isolation and a healthier development of the plant. Also, in a yearly basis, we carry out the green pruning in order to regularize the vineyards load. The vintage is executed by means of 20 kg. boxes to protect the grapes and control the temperature when collected just to avoid the start of the fermentation outside the winery. The wine cellar is a building architectonically integrated in the town of Vilamaniscle. It consists of a cave destined for the wine making, a bottling zone and an aging and stocking zone, as well as a laboratory and services. The fermentation installations are modern, made of stainless steel, and provided with refrigeration equipments. In addition to this, the pressing process is done with a pneumatic press. AV Celler started its activities in 2002. First production came on 2007 when our first wine was launched with 3.000 bottles already sold-out. In vintage 2008 we produced 8.000 bottles taking advantage of the success of our winery. In vintage 2009 we will produce around 9.000 bottles. Our capacity of production nowadays is at about 14.000 bottles/year distributed among Catalonia, Spain and international territory.