The Cérvoles Celler winery, which boasts cutting-edge technology, was designed to take into account the size of the various plots, so that each fermenter holds the grapes of a single grape variety and plot. Notice should be taken of the particular loading system employed: the tanks are filled from the bottom, a method that is much more gentle on the berries and avoids early lacerations of the skins.
Their barrels are an aspect to which they pay particular attention. They have made major efforts to employ the right wood and the right coopers and they use slow-growing oak wood and special toasting points. This has led them to determine which types of wood contribute the nuances and personality that they seek for good balance and appropriate complexity in their wines, which ultimately allows them to produce that characteristic bouquet of the Cérvoles wines.
Today, Cérvoles Celler has 300 barrels, most of which are new, although they use one- and two-year-old barrels as well. The barrels are all made from French oak, chosen not so much in terms of the forest where it originates but in terms of the slow-growing oak that each cooper can offer them.
The vinegrower and businessman Tomàs Cusiné Barber (1962) owns the following wineries: Tomàs Cusiné, Castell del Remei, Cérvoles Celler and Cara Nord. In 1985, he started making wine at the then family- owned Castell del Remei winery. With this company, and while on the lookout for mountain lands and vineyards, Tomàs also started the Cérvoles winery in 1997. In 2003, in the same area, he decided to start out on his most personal project to date, which ended up becoming the winery that bears his name in the village of El Vilosell. Expert in the DO Costers del Segre wine region, he go over the limits imposed by the designation of origin and create the Cara Nord cellar (DO Conca de Barberà) and producing the Mineral wine (DO Montsant).