Laia Esmel and Jaume Vilaseca moved to Laia’s grandparents’ rural house (where she spent her childhood summers) to start making their own wine in what used to be her family’s store. Located in the Anoia River Valley, maked by the Mediterranean climate and calcareous soils, the couple work with indigenous grape varieties in small vineyards. Their wines undergo a first spontaneous fermentation, followed by a second fermentation using the musts from the following year, avoiding any additional sugar and crafting Brut Nature sparklings.

Learn more about Celler Casajou here.