History
For generations the Cabestany family had been vine-growers and wine-makers in the area of Sarral, in La Conca de Barberà. The vineyards were then inherited by Josefina and Lidia Cabestany, who handed over the management of their many fine varities of vine to Pello Ruiz Cabestany, Lidia’s son.

With a firm commitment to quality rather than quantity, Pello launched his business venture employing the traditional local methods of wine and cava production backed by investment in expert oenological advice and the use of up-to-date oenological techniques. Wine production can be said to have commenced with the planting of the very first vine, the aim being the establishment of vineyards of a limited yield of high quality grape, an objective which in recent years has been achieved.

Such an accomplishment requires a comprehensive control of each plantation from the moment of the first pruning right up to the day of the harvest. Once in the cellar, the best batches are then selected for wine production.