Celler Cairats

Philosophy of The Winery

Founded in 2010, Celler Cairats is rooted in the Montsant region of Catalonia, where we discovered old vines of native grape varieties and a historic winery dating back to 1900. Our mission is to produce high-quality wines, prioritizing excellence over quantity. We focus on reviving old vines and implementing sustainable viticulture practices that respect both the environment and the balance of the plants. All our vineyards are certified organic (EU certificate), and we utilize advanced winemaking technologies to ensure our wines reflect the unique character of the land and its indigenous varieties.

This family-run project aims to reconnect with our agricultural heritage while blending tradition with modern techniques. Our ancestors cultivated this land for generations, and we are proud to return to our roots, honoring their legacy.

We prioritize authenticity over market trends, striving to capture the essence of a region with a rich winemaking history. Our wines are crafted with care, embodying a true artisanal spirit—wines that possess soul.

The Vineyards

Our vineyards, certified organic (EU), feature vines aged between 25 and 60 years, yielding 0.75 to 1.5 kg of grapes per vine. We hand-harvest our grapes in 15 kg boxes to ensure quality.

Our estates consist of small plots with clay-calcareous soils, terraced with dry stone walls. Here, we cultivate not only grapevines but also olive and almond trees, producing our own organic olive oil (950 bottles of 50 cl).

We manage two estates totaling 11.2 hectares (27.7 acres) located in Darmós (Les Vinyetes) and Els Guiamets (Pins Vens). The primary grape varieties include Carignan, Red Grenache, and White Grenache, complemented by Tempranillo. Additionally, we have small plots of Merlot (550 vines) and Viognier (1,000 vines).

The Cellar

Our winery, originally built in 1900, has been carefully restored to meet modern production and health standards while preserving its historical elements. We showcase original machinery from the early 20th century, alongside contemporary equipment that respects the grapes and enhances the wine's expression of its terroir and native varieties.

We have transformed large underground fermentation tanks into aging rooms, where our wines mature in French oak barrels and terracotta amphorae, allowing for a unique aging process that contributes to their character.