Once the grapes are picked, the process of winemaking in Celler Batlle begins. At Gramona we assume responsibility for each and every step involved in the winemaking process, from the vine to the bottle. The grapes are picked by hand, go onto a sorting belt, are transferred by gravity, and pressed whole bunches.
At Gramona, not only do we respect the principles of biodynamics in the vineyards, but we do in the winery too. Biodynamic winemaking is not about applying specific preparations, as it is in the vineyards, but is about reducing or disallowing the use of certain oenological products, such as enzymes. This is why we press the grapes whole, which gives us much cleaner musts that do not require any filtering; we do not use commercial yeasts, because the fermentation should start spontaneously (with the exception of sparkling wines, where you have to add yeasts to bring on the second fermentation); and we have reduced the use of sulphur to the minimum.
It is worth mentioning that, even before adopting biodynamics, Gramona’s philosophy in the winery has always been based on respect for the wine and, therefore, based on as little intervention in the winemaking process as possible.