Cellar · natural wine

Natural wine, made at the masía

Artisan micro-cellar at Can Robira. Small productions, minimal intervention and respect for the vintage and the vineyard.

At Can Robira we make natural wine by hand, without added chemicals or sulphites. Our cellar is small on purpose: it lets us look after every step, know every lot and keep a direct line between vineyard, cellar and the table where the wine ends up.

How we work the wine

Minimal intervention
Manual harvest, spontaneous fermentations and careful processes. We let each vintage express what it has, instead of correcting it.
No added chemicals or sulphites
Our wines are made without added chemicals or sulphites. Living wines that evolve over time and with whoever opens them.
Real traceability
Every bottle keeps its reference, lot and vintage. We know which vineyard it comes from, when it was harvested and when it was bottled.
Small production
Each reference is made in limited quantities. When it's gone, it's gone: we don't replicate lots to fill the market.

Live the wine here

The cellar is small, but wine is a central thread of the masía. These are the ways you can come close to it.

Tastings in the cellar
Guided tastings in small groups, with the three references and an honest explanation of how they're made.
Book a tasting
Wine at private events
If you organise an event at Can Robira, you can add our wines to the menu and tell their story at the table.
See events
Vi-ne · company wine
A staged experience for companies that want to design their own wine: diagnosis, harvest, vinification and bottling under their name. In development.
Talk about Vi-ne