Suriol

In Catalonia, in the Penedès region, lies the artisanal winery Can Suriol, deeply rooted in its land. The winery, which first marketed its wines in 1985, operates within a fifteenth-century castle located in the village of Grabuac, 60 kilometers west of the city of Barcelona. The castle, owned by the Suriol family since the 1600s, is where wines of authentic spontaneity take shape, produced in accordance with local customs, with winemaking now entrusted to the expertise of Assis Suriol, an oenologist who perpetuates the long family tradition. In a perspective of full sustainability, thanks to the installation of photovoltaic panels, the estate is energy self-sufficient, and furthermore, the waste from the vineyards is used to produce compost to return to the land.

Cellers de Can Suriol extends over approximately 30 hectares of vineyards, distributed across 25 different micro-parcels managed under certified organic farming since 1996, practices which since 2010 have been integrated with biodynamic agriculture principles. The cultivated varieties are exclusively those traditional to the region: Macabeu, Xarel-lo, Parellada, Garnatxa Blanca, Garnatxa Negre, Monastrell, Picapoll, Malvasia de Sitges, Ull de Llebre, Xarel-lo Vermell, and Sumoll. The vines benefit from both altitudes ranging from 240 to 700 meters above sea level and the limestone matrix of the soils, and after manual harvest, the grapes are vinified through a non-interventionist winemaking approach, based on spontaneous fermentations in concrete tanks and the exclusion of invasive additives. The only wood used for the maturation of some of the wines is chestnut, a type traditionally used in the region, specifically sourced from the Montseny forests, northeast of Barcelona.

The production of the Suriol winery is based on the excellences of the territory, particularly Penedès and Cava. These are sincere and genuine expressions, characterized by a wide range of styles and types. Noteworthy is the 'Azimut' project, through which the winery aims to promote organic cultivation in the area by asking local winegrowers to provide grapes untreated with synthetic chemicals, and then sharing the proceeds.