Celler Eudald Massana

Located in Sant Pau d'Ordal (Subirats, Alt Penedès), Celler Eudald Massana is a family-run winery where ten generations of winemaking tradition meet a deep devotion to the land. The Massana family has farmed here since the early 17th century, growing vines, wheat, peaches and other fruit trees. The family home, Mas Grimosach, is first recorded in 1567 and stands at the foot of the Ordal mountains. Eudald Massana turned the family vision into his own winery, focused on quality and an identity rooted in the estate.

The 30 hectares of vineyards are farmed organically and following biodynamic principles, with no herbicides or synthetic products. The family sees the vineyard as a living organism, follows the lunar cycles and protects biodiversity, so that the grapes reflect the Penedès terroir. The estate lies between the Garraf sea breeze, Montserrat and the Ordal range, with views of the monastery of Sant Sebastià dels Gorgs.

Visitors discover the traditional family estate, walk among native grape varieties such as Xarel·lo, and explore the semi-underground cellar, including the old Cava de l'Avi, built by the grandfather to age the sparkling wines. Visits end with guided tastings of the wines and cavas, including the flagship Avi Ton, a Vi de Finca Qualificada, paired with local products at the wine bar.

The winery grows 12 grape varieties on its 30 organic and biodynamic hectares, and all its wines and sparkling wines come only from estate grapes. Native varieties such as Xarel·lo, Macabeu and Parellada come first, alongside Viognier, Chardonnay, Muscat, Pinot Noir, Ull de Llebre, Cabernet Sauvignon, Merlot, Petit Verdot and Marselan. Each plot is worked separately, because each one gives different nuances to the wine.

Among the still wines, the flagship is Avi Ton, a Xarel·lo with the Vi de Finca Qualificada distinction (Qualified Estate Wine). La Creueta is a red that expresses the terroir. The fresh Cepell line includes a white, a rosé and a red. Special wines include Brea, a skin-contact Xarel·lo (orange wine), and Brima, a sweet wine. White grapes are pressed gently to keep only the finest juice. Still wines age in tanks and in barrels of different woods and sizes, so that the oak supports the wine without dominating it.

The cavas are made with the traditional method and age in the bottle for at least 12 months. The range goes from fresh Brut, Brut Nature, Semisec and Brut Rosé cavas to long-aged Reservas such as Armilar and Mil·lenni. True to their natural philosophy, they also produce Innat, a sparkling wine with no added sulphites, and Syzygy, made with the ancestral method.