The current winery Vinícola de Sarral was constructed in 1914 under the auspices of the Mancomunidad de Catalunya and is work of the illustrious architect Pere Domènech i Roble.
It consists of a great room of tubs and barrels with a total capacity of 18,000 hl., and is known as one of the “Cathedrals of Wine”, due to its magnificence and to its distribution in plant, with a higher center body and lower wings in the style of the old Roma basilicas, with the pressure water tank as a bell tower, separated by rows of columns that confers a pleasant sensation of amplitude and luminosity.
Sarral is located in the middle of the Conca de Barberà, region of rooted wine tradition. The Roman archaeological rest found in Sarral certify the existence of this culture in which the wines had a great importance. But it will not be until the Medium Ages that the culture of the vine will have a paper of first order. A differentiating quality characteristic is the paper which had the monks of the established Cister and the Temple in the region, which transmitted its experience. The cultivation of the wine took another step of giant from the half of XIX century. The export of wine and brandy towards the north of Europe and the American continent turned the wine in the almost exclusive cultivation.
That the wine is made in the vine, is a reality that during generations has been transmitted to the men and women of Sarral, they are, the partners grape growers, who day to day cultivate the vines with much well-taken care and illusion to obtain the best fruits. We have more than 1000 ha of vines, planted from 350 to almost 700 meters of altitude in the north of the wine region of the Conca de Barberà in Catalunya. These are the highest vineyards in Catalunya, where a sustainable and reasoned grape growing is being made. Varieties were planted where they obtained the best balance and better developed its fully qualities. We have planted Macabeu and Parellada as white varieties, and in reds Tempranillo, Cabernet Sauvignon, Merlot and mainly the native Trepat, being this the variety of reference and the most cultivated in our vines.
The origin of Cava is associated with the splendor of 19th century Catalan viticulture. Louis Pasteur’s microbial fermentation research, as well as the invention of the cork, revolutionised the production and consumption of wine. The Champenoise Method, which requires a secondary fermentation that takes place inside the bottle, was a result of these innovations.
In the 19th century, a few families from the town of Sant Sadurní d’Anoia started researching new production techniques at the Institut Agricola Català de Sant Isidre, and later tested them out at local vineyards. As a result of this experimentation, a unique sparkling wine known as Cava was born.
In 1872, Cava was bottled for the first time in Sant Sadurní d’Anoia, following the traditional “second fermentation” method. So began the first Cava production operation, making Sant Sadurní d’Anoia the de facto capital of the drink. Around 1920, Cava achieved market consolidation in the Spanish market while international consolidation was achieved around 1980. Today, it is one of the most dynamic and successful wine-making sectors, with an output of about 220,000,000 bottles per year and worldwide distribution.
The properties and characteristics of Cava can be attributed to the soils of Catalan vineyards, grape varieties and climate. Vine planting stretches from the Mediterranean coastline to the region’s most elevated areas, which reach up to 800 meters. However, it is in the central areas, between 200 and 300 meters, where the largest vine-growing operations are found. The climate is distinctly Mediterranean, with mostly sunny days, mild winters and moderately hot summers
Flor de Raim - family of urbane, sophisticated and accessible cavas. Fun, clean, and crisp, these cavas are ideal for drinking with friends and relatives at parties and festive occasions of all kinds.