The Murmur of Waiting

For days, a certain restlessness had been felt in the winery. The harvest of Clos del Serral is one of the most anticipated moments of the year: not only because it is the most emblematic vineyard of the estate, but also because the entire team takes part. From those who spend hours among the vines to those who rarely set foot in the vineyard, tied up with papers and screens.

Since the exact day of harvest is unknown until the very last moment, the days leading up to it are filled with uncertainty. In the hallway, in the office, in the cellar, the question echoed like a shared murmur: “Do you know when we’ll harvest the Clos?” An expectation that heightened the desire to gather once more around the estate’s oldest and most revered vines.

The date is never fixed, nor can it be anticipated with much notice. It is decided by Pepe Raventós and Joan Munné, who for days walk through the Clos in silence, tasting the grapes one by one. Analyses indicate when the grapes reach their optimal ripeness; but it is the direct tasting—the precise sweetness, the lively acidity, the texture of the skin, and the maturity of the seeds—that ultimately determines the right moment to begin.

After weeks of coming and going, of tasting and observing, Pepe and Joan agreed: the grapes were at their peak. The vineyard was in balance, the clusters full and healthy, with that perfect tension between freshness and ripeness. They decided the Clos del Serral harvest would take place on August 25.

The team walking to the Clos and carrying out the harvest ritual

August 25, 8:00 a.m.

The morning dawned fresh, with a light drizzle early on that seemed to herald more rain. But it was only a brief warning; around eight the skies cleared, and we were able to harvest in peace, without rain. Water has been the defining feature of this vintage, with nearly 650 liters, and on that day it too made its presence felt.

At eight o’clock we gathered once more at the cellar, the starting point before heading together to the Clos. Like a ritual, we joined hands in silence, letting each person’s energy flow from one to the next until it became collective.

Pepe welcomed everyone, and Joan Munné recalled the vintage: after three years of extreme drought, the 650 mm of rain in 2025 had restored strength and balance to the vineyard. “It had been years since the vines showed such vitality,” he remarked. They also reminded us how this parcel is harvested: “Always by hand, with a first selection at the vine itself, where only healthy grapes are picked” Joan explained. Pepe added: “Then, the work is completed with a berry-by-berry selection in the cellar, so that only the very best makes it in.”

With the message clear, we set out for the Clos, eager to see how nature had responded to the rains of this vintage.

1. François carrying the grapes to the cellar   2. One of the 15 kg boxes we use for harvesting   3. Transporting the grapes carefully so they arrive whole at the cellar

Hands on the shears

The walk to the Clos turned into a shared journey of conversation and laughter. People from different departments finding themselves in the same space, united by the harvest. At the entrance to the Clos, the horses awaited with their handlers, ready to begin the day.

We were given shears and a small five-kilo box. The size was not by chance: small boxes mean less weight and less pressure on the grapes, ensuring they reach the cellar whole and in perfect condition.

In pairs, we began cutting the first passes through the vineyard. Although fieldwork is usually demanding, that day it had a different tone. The harvest at the Clos felt like a celebration. Background music, laughter, conversations rarely heard in daily routines, and even impromptu photos to capture the moment.

The Clos vines, between 70 and 80 years old

Wooden Sculptures

The Clos vines, between seventy and eighty years old, looked like sculptures born from the earth. Thick trunks, twisted arms, shapes that time had patiently carved. It was a delight to see them heavy with grapes, healthy clusters that hardly needed selection.

When the small boxes filled up, we carried them to the horse-drawn cart. The horses made the constant journey to the cellar, located at the heart of the estate, so the fruit would arrive quickly, whole, and of the highest quality. Everything was designed to ensure each berry preserved its freshness intact until entering the cellar.

1. A well-deserved refreshing sip after the harvest   2. The team selecting grape by grape   3. Lunch with views of the Clos   4. The finest grapes

From vine to cellar

When the vineyard was fully harvested, we sat down to share breakfast. After the shared effort, the atmosphere was calm and grateful. Food tasted different when enjoyed there, at the foot of the vines, with the feeling of having been part of something greater.

Then, the journey continued in the cellar. There awaited the most meticulous work: berry-by-berry selection. Every grape passed through our hands, and only the healthiest and most balanced were chosen. It is the final step of a process that demands precision and patience, ensuring only the best of the best goes into this wine born of a unique parcel, shaded and steeped in history—the one that gives life to Mas del Serral.

The harvest at Clos del Serral reminds us that time is an essential value: the time the vines have lived, the time dedicated to carefully harvesting them, the time required to select each berry. Altogether it builds a shared memory that transcends a single day’s work and is etched into the wine, as a testimony to the ongoing dialogue between nature, people, and the land.