Wine Days at Mas Baget
At Mas Baget the seasons have their own rhythm, and each one brings its own rituals. This September, the ritual was grape-picking. For the third year running, we harvested the vines around the house and set about making our very own wine. The crop was generous this year, and the bunches hung heavy with deep red grapes that we believe to be Garnacha, the classic grape of Catalunya, known for its full-bodied character and vibrant colour.
The process of making wine is never rushed. First came the harvest itself, long hours in the sun with sticky hands and baskets filling faster than we could empty them. The grapes were then carefully prepared, crushed and left to begin their transformation. This year feels special, the yield is larger, the grapes are sweeter, and our confidence in the process is growing. It’s still a small, family-scale production, but there is something very grounding about knowing that a bottle of Mas Baget wine will soon be uncorked at our table.
Cellers ScalaDei
To inspire and guide us, we made a trip to Cellers ScalaDei, one of the most remarkable places in the Priorat wine region. ScalaDei is both a winery and a site of profound history. At its heart lies the Cartoixa d’Escaladei, the first Carthusian monastery on the Iberian Peninsula, founded in the 12th century. The monks who lived there were among the first to cultivate vineyards in the rugged hills of Priorat, shaping a tradition of winemaking that has lasted for centuries.
Walking through the ruins of the monastery is like stepping back in time. You can imagine the monks in their white robes, living a life of silence and prayer, while around them the vines stretched across the valleys, bringing both sustenance and trade to the region. Today, visitors can also experience an incredible virtual reality journey, which recreates how the monastery once looked and brings its long history to life in a vivid and immersive way. It’s a fascinating glimpse into the world of the monks and the origins of Catalan winemaking.
Cellers ScalaDei continues that heritage, producing wines using methods that echo those of the monks. Part of the fermentation takes place in large concrete vessels as well as stainless steel tanks, a combination that allows for both tradition and modern precision. The result is wines that are robust, characterful and deeply rooted in the land’s history.
Standing among the concrete vats, steel tanks and oak barrels, we felt inspired. There was something humbling about seeing how tradition and patience are at the heart of great wine. Back at Mas Baget, we may not have the scale or the centuries of expertise, but we share the same spirit, working with what the land gives us, learning by doing, and taking joy in every step of the process.
Our Own Setup
Our own setup is modest but filled with enthusiasm. Buckets, presses, and demijohns occupy corners of the house and cellar, filling the air with that unmistakable scent of fermenting grapes. The colour of the juice deepens every day, promising a wine that will carry the warmth of the Catalan sun and the character of the land it grew on.
As with the olive oil and the vegetables from the garden, making wine here is about more than the final product. It’s about connection to the land, to tradition, and to the people who share the work and the pleasure of it. A bottle of wine is just the end result; the real treasure is in the harvest, the history, and the time spent together.
So this year, as we raise a glass of Mas Baget wine, we’ll toast not only to the grapes and the sunshine, but also to the monks of Escaladei, who planted the first vines and showed how patience and devotion can turn grapes into something truly extraordinary. And if you come to stay at Mas Baget, you might just get the chance to taste a glass of our homemade wine for yourself, alongside the organic vegetables and delicious olive oil from our land.
