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The harvest is the mot important time of the year, particularly when production is linked to small plots with unique properties (a terroir). It begins at in mid-late August, which is when grapes are tried at the different locations. These sample takings take place every 3 or 4 days and give us acidity and sugar values that make up a graph indicating the optimum point of maturity.

The decision is taken based on the taste of the grapes. Only when the best balance and flavour are found does our expert staff go out into the field and pre-select the finest clusters to turn into wine. These are brought to the winery on small tractors, where they are placed on a vertical hopper.



The elaboration of wines at Masia Casa Gran is carried out at the country home itself, which has been equipped with cutting edge machinery, such as a pneumatic press, peristaltic pumps, stainless steel tanks, heat exchangers and a powerful cooling system.

The volume of the tanks is in keeping with the size of the plots, thereby trying to sep out win making activity in proportion with the production capacity of the vineyard.

The wine making process at Casa Gran is carried out under the supervision of our oenologist, who ensures that aspects like asepsis, correct temperature control and press settings are ideal.


Aging takes place at the winery’s historical wine cellar, as well as in so-called “cups” (underground 18th century vats), which ensure that a constant temperature (between 16ºC and 21ºC) and humidity are maintained all year long that are ideal for the aging process.

The aging process involves short periods of time in 350 litre barrels for white wines and traditional longer periods for red wines, depending on their characteristics.

The winery employs French Nevers oak for its aging.

Once again, regular tastings are important in the process and is essential in helping us to establish when the wines reach their peak. Experience and intuition, in a word: art.