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Buy Wine from Gramona
Gramona is not just another Penedès winery. It is, in many ways, a declaration of principles. On the outskirts of Sant Sadurní d'Anoia, the epicentre of sparkling wine in Spain, this century-old winery has decided to follow its own path, away from the noise, the easy labels and mass production. Instead of continuing to play by the rules of Cava, it chose to leave the Regulatory Council and opt for an appellation of its own creation: Corpinnat, a name that does not seek to be a brand, but a vision. The result is not only a new category of sparkling wine, but a manifesto on origin, sustainability and time.
Here, time does not run: it matures
Because time is, in fact, the main protagonist at Gramona. Here we don't talk about months of ageing, but years. Some of their wines spend a decade or more on lees before being released onto the market. This gesture, more than a technique, is an attitude. A way of understanding wine as a living organism that is not forced, but accompanied. While many producers consider that 9 or 15 months is enough for a sparkling wine, at Gramona the minimum is around 30. And the big names -III Lustros, Celler Batlle or Enoteca- simply do not understand the rush.
Vineyards that breathe, sheep that fertilise
The vineyard is another pillar. They cultivate around 60 hectares of their own vineyards and manage some more with associated winegrowers, always under biodynamic practices. Yes, biodynamic, in a Mediterranean environment where aridity and heat are a constant challenge. But Gramona is not about organic marketing, but about a coherent agricultural vision, deeply linked to the observation of the environment, to the reading of the climate, to the recovery of biodiversity. In fact, they keep a flock of sheep, cover crops, rotation of plots and even their own small composting laboratory. All this is not decoration: it is the root of a viticulture that seeks expression rather than yield.
Xarel.lo: the grape that stands up to it all
The main variety here is Xarel.lo, the backbone of long-aged sparkling wine in the Penedès. This grape, resistant, austere, marked by a firm acidity and a slightly saline expression, is perfectly adapted to the long ageing proposed by the house. In combination with Macabeo and Parellada, or even on its own, it becomes a watchmaker's tool. On the most ambitious labels, it can develop aromas of toast, candied fruit, nuts, saline notes and mineral nuances. But it is not about power or volume. What impresses in Gramona wines is precision. The balance between oxidation and freshness, between evolution and tension. It is as if the wine breathes, as if each year on the lees adds a layer of complexity, not weight.
The big names: III Lustros, Celler Batlle, Enoteca
One of the winery's icons, III Lustros is made from a careful selection of Xarel.lo and Macabeo vines and spends nearly 90 months on the lees. No expedition liqueur is added, or it is added in minimal doses, which allows the wine to speak with its own voice, without disguise. The result is elegant, complex and very long on the palate.
Celler Batlle, on the other hand, is a tribute to the figure of Batlle, one of the founders of the house, and is one step higher in terms of structure and depth. But the real myth is Enoteca Gramona, a sparkling wine of tiny production, aged for more than 12 years, which has been defined by international critics as the Spanish equivalent of a Krug Clos du Mesnil. Here it is no longer a question of comparison, but of radical identity.
A family with its own (and very strong) ideas
The Gramona family -currently in the hands of the fifth generation, represented by Jaume and Xavier- has never hidden its rebellious character. Leaving Cava, opting for biodynamics, working with indigenous varieties and avoiding sugar in the dosage were neither easy nor popular decisions. But they were honest. And time, once again, has proved them right.
Because what they make at Gramona is not Catalan sparkling wine. It is the sparkling wine of time, of the soil, of silence. It is a way of waiting, of understanding that speed is the enemy of depth. That is why, rather than talking about the traditional method, we should talk about the Gramona method.
Buy Wine from Gramona
Gramona is not just another Penedès winery. It is, in many ways, a declaration of principles. On the outskirts of Sant Sadurní d'Anoia, the epicentre of sparkling wine in Spain, this century-old winery has decided to follow its own path, away from the noise, the easy labels and mass production. Instead of continuing to play by the rules of Cava, it chose to leave the Regulatory Council and opt for an appellation of its own creation: Corpinnat, a name that does not seek to be a brand, but a vision. The result is not only a new category of sparkling wine, but a manifesto on origin, sustainability and time.
Here, time does not run: it matures
Because time is, in fact, the main protagonist at Gramona. Here we don't talk about months of ageing, but years. Some of their wines spend a decade or more on lees before being released onto the market. This gesture, more than a technique, is an attitude. A way of understanding wine as a living organism that is not forced, but accompanied. While many producers consider that 9 or 15 months is enough for a sparkling wine, at Gramona the minimum is around 30. And the big names -III Lustros, Celler Batlle or Enoteca- simply do not understand the rush.
Vineyards that breathe, sheep that fertilise
The vineyard is another pillar. They cultivate around 60 hectares of their own vineyards and manage some more with associated winegrowers, always under biodynamic practices. Yes, biodynamic, in a Mediterranean environment where aridity and heat are a constant challenge. But Gramona is not about organic marketing, but about a coherent agricultural vision, deeply linked to the observation of the environment, to the reading of the climate, to the recovery of biodiversity. In fact, they keep a flock of sheep, cover crops, rotation of plots and even their own small composting laboratory. All this is not decoration: it is the root of a viticulture that seeks expression rather than yield.
Xarel.lo: the grape that stands up to it all
The main variety here is Xarel.lo, the backbone of long-aged sparkling wine in the Penedès. This grape, resistant, austere, marked by a firm acidity and a slightly saline expression, is perfectly adapted to the long ageing proposed by the house. In combination with Macabeo and Parellada, or even on its own, it becomes a watchmaker's tool. On the most ambitious labels, it can develop aromas of toast, candied fruit, nuts, saline notes and mineral nuances. But it is not about power or volume. What impresses in Gramona wines is precision. The balance between oxidation and freshness, between evolution and tension. It is as if the wine breathes, as if each year on the lees adds a layer of complexity, not weight.
The big names: III Lustros, Celler Batlle, Enoteca
One of the winery's icons, III Lustros is made from a careful selection of Xarel.lo and Macabeo vines and spends nearly 90 months on the lees. No expedition liqueur is added, or it is added in minimal doses, which allows the wine to speak with its own voice, without disguise. The result is elegant, complex and very long on the palate.
Celler Batlle, on the other hand, is a tribute to the figure of Batlle, one of the founders of the house, and is one step higher in terms of structure and depth. But the real myth is Enoteca Gramona, a sparkling wine of tiny production, aged for more than 12 years, which has been defined by international critics as the Spanish equivalent of a Krug Clos du Mesnil. Here it is no longer a question of comparison, but of radical identity.
A family with its own (and very strong) ideas
The Gramona family -currently in the hands of the fifth generation, represented by Jaume and Xavier- has never hidden its rebellious character. Leaving Cava, opting for biodynamics, working with indigenous varieties and avoiding sugar in the dosage were neither easy nor popular decisions. But they were honest. And time, once again, has proved them right.
Because what they make at Gramona is not Catalan sparkling wine. It is the sparkling wine of time, of the soil, of silence. It is a way of waiting, of understanding that speed is the enemy of depth. That is why, rather than talking about the traditional method, we should talk about the Gramona method.