The Oenologist and the Scientist
In 1984, rookie Jaume Gramona, 22-years-old and freshly graduated from the University of Dijon, whose oenology faculty was the first in the world to boast a sparkling wine department, arrived at the gates of
Head and Heart
Work in the vineyard is tough, requiring observation and patience. The vines are subjected to all sorts of unkind weather! The grape picking teams know what it is like to work with the sun
Survivors of La Albera
The Albera cow lives in almost total freedom feeding mainly from the vegetation of the forests and meadows through which it roams. Its population is concentrated in the ‘Paraje Natural de Interés Nacional de
Life under ground
Jaume Gramona met Lydia and Claude Bourguignon, considered to be among the greatest experts in soil microbiology, in Dijon, in 2010. Lydia is a trained oenologist and eloquent communicator, and Claude is an agricultural engineer
1881: the beginning of a family tradition
In 1870, Phylloxera swept through the European vineyards from north to south. It took more than a decade to find a solution to this blight and many years to apply it: replanting on American rootstock,
To be and to do
At Gramona we have always said that the character of a wine, as with people, comes from its DNA, its genetic makeup, which in turn is influenced by the earth, its climate, its grape variety,