Over the years, each generation of the family has approached winemaking in its own way: the grapes have been distilled, wine has been produced in bulk, and today, it is bottled.
The last major renovation of the winery took place in 1872, just before the arrival of the phylloxera plague.
After more than a century in operation, it is now the setting for some of the most special moments of the year, such as the open day at the artists’ residency.
In a masia, spaces are constantly reimagined. While the old winery awaits renovation so that winemaking can take place there again, it serves as a refuge for our guests and artists. At the same time, the former farmhouse of Cal Magí has gradually taken shape as a small winery.
What was once, just a few years ago, a little corner of Cal Magí…
…today, it is the beating heart of our fermentation process.
With the invaluable help of family and friends, each year we make wine from a couple of plots, learning everything the Penedès has to teach us.
For the 2023 vintage, we selected Xarel·lo from three different vineyards: the Victoriano vineyard for barrel ageing, the red-skinned Xarel·lo from El Tupet for skin contact in amphora, and the Xarel·lo from El Fino to make a pét-nat using the ancestral method. Tasta’ls aquí.
As is traditional, some of the vineyards are bordered by olive trees, making the most of field margins and little corners. After the grape harvest, it is time to pick the olives and make the Arbequina extra virgin olive oil that we will enjoy throughout the year.
Cheers!