The winery has been built slowly with the effort of the whole family. The building has a large open space, as if it were the courtyard of the ancestral homes, with the warehouses, the cellar and the orchard around it. The cellar has a special atmosphere of repose. This is where the aging is done and where there are the optimal conditions for the aging and conservation of the wines.
The harvest is done by hand, with the effort, dedication and experience of a handful of people, family and friends, that under a single justice, year after year, meets in our vineyards to work and enjoy the contact with nature and a unique gastronomy at snack and lunch time. At Can Majoral we have the appropriate technology to carry out the most optimal vinification for each variety. Our winemaking philosophy is to respect the fruit to the maximum and to elaborate with minimum intervention, that is why we use autochthonous yeasts for fermentation, low doses of sulphur and we make an exhaustive control during the whole process.
