My philosophy as a winemaker is based on manual work in the vineyard and minimal intervention in the winery.

My domain is just over 6 hectares, in the Penedès region, near Barcelona. We have calcareous soils, which are very alkaline and fertile. The climate is Mediterranean, with rains in spring and autumn and warm summers with little rainfall.

I practice certified organic farming, without herbicides, insecticides, or chemical fertilizers that kill the microbiological richness of the soil and adulterate the authentic taste of the grape. I let the grass grow between the vines to promote biodiversity, prevent erosion, and reduce CO2 emissions that occur when plowing. I use biodynamic practices to promote the natural fertility of the soil and the relationship of plants with their environment. I avoid monoculture by working small plots, respecting the natural vegetation that exists on their boundaries and preserving plantations of fruit trees and centuries-old olive trees, true refuges of biodiversity.

I work with native varieties, especially xarel.lo, the variety best adapted to the conditions of my farm. My small winery is located in a farmhouse where wine has been made for more than 400 years, Can Raimundet, in Sant Joan Samora. My work in the winery is to create the conditions for the grape to ferment and the wine to stabilize naturally, without adding or removing anything. Without additives, and without aggressive processes that damage its structure and mask it to meet a pattern.

I want my wines to be as they are, to have their own personality and reflect a place and a year.