In 1919, a small group of farmers founded Cellers de l’Arboç, located in the small town of l’Arboç, in the Penedès region, Catalonia. The winery was located in the center of the town and was built in the modernist style typical of the time.

The winery began vinifying the local varieties Macabeo, Xarel·lo, and Parellada, primarily for the production of cava, but also for still wines. Later, the vinification of other varieties such as Chardonnay, Cabernet Sauvignon, Ull de llebre and Merlot was initiated.

It was one of the first wineries to carry out fermentation at low temperatures in the Penedès. This technique allows the product, used to make cava and still wines, to maintain freshness and Mediterranean aromas. This contributes to the high quality of the product once the second fermentation takes place inside the bottle.

Present Day

Currently, Cellers de l’Arboç is composed of around 400 members who care for about 1,000 hectares of vineyards. Over the years, Cellers de l’Arboç has professionalized and raised the quality standards of its products.

2006 was a key year in the history of Cellers de l’Arboç. It was at that time that they moved to a new, more modern building with the most advanced technology. This significant investment resulted in a change in their operational strategy, becoming one of the main producers in the area.

The Terroir

The terroir of l’Arboç is a key element that determines the quality and unique character of the wines produced in this region of Catalonia, Spain. The Mediterranean climate with continental influences, the calcareous and clay soils, as well as the mountainous topography with terraced vineyards, create ideal conditions for these native grape varieties. The combination of these factors, along with traditional cultivation and winemaking techniques for cava, results in complex and personality-driven products characterized by their balance and aromas. The terroir of l’Arboç is a true oenological treasure that has been valued by producers and wine lovers for centuries.