The original cellar at La Màgia was built in 1979. By the end of the Eighties sustainable energy had been introduced: initially with solar panels for hot water, then – from 2008 – with a photo-voltaic system to make the cellar fully self-sufficient in energy.

We have always been committed to combining the maximum use of advanced technology with the minimum interference in the natural process of vinification, aiming to achieve a product of the very highest quality with its own unique identity.

In 1998 we embarked on a major renovation of the cellar: creating welcoming and spacious areas for both the preliminary fermentation and ageing zones, adopting an architectural approach that allows the winemaker’s craft and skill to be practised in the most natural manner possible.