Celler Can Suriol

History and Heritage

The Suriol family has tended these lands since the 1600s, operating from the 15th-century Castell de Grabuac, a medieval farmhouse featuring a Romanesque chapel. This deep-rooted tradition shapes their winemaking, preserving pre-industrial techniques that produce wines of singular character. Today, 16th- and 17th-generation vignerons Francis and Assís Suriol lead the estate, honoring Penedès heritage through sustainable practices.

Vineyards and Terroir

Spanning 30 hectares of estate-owned vines on clay, limestone, and loam soils, the winery sources additional organic grapes from local neighbors. Varieties include Macabeu, Xarel·lo, Parellada for whites; Garnatxa, Monastrell, Samsó for reds; and blends for sparkling cavas. Micro-plots yield nuanced expressions of the Alt Penedès hills, enhanced by a flock of sheep grazing the vineyards and 3 hectares of Arbequina olive trees.

Winemaking Philosophy

Certified organic (CCPAE) and biodynamic, Suriol emphasizes natural processes: spontaneous fermentation with indigenous yeasts, aging in stainless steel, amphorae from estate clay, and concrete tanks. Cavas follow Cava DO rules with bottle fermentation and minimal lees aging. Little to no SO2 is added, no fining or filtering, resulting in vibrant, terroir-driven wines like Terrasses 18 white, Dolç Solera red, and Brut Nature sparkling.

Visitor Experiences

Tours explore the historic cellars, vineyards, and olive groves, culminating in tastings of estate wines and organic olive oil. Family-guided visits reveal the winery's commitment to biodiversity and quality. The estate offers a full wine tourism immersion, blending education, scenery, and gastronomy in a serene rural setting.

Sustainability and Future

Core principles—sustainability, biodiversity, tradition, knowledge, and social responsibility—guide every step. By limiting yields and respecting the ecosystem, Suriol produces healthy wines that nourish body and spirit, ensuring the land thrives for future generations.