It is a great opportunity to build a winery from scratch and plan over a long period of time so that all challenges can be thoughtfully addressed and resolved in the planning. The fundamental idea of winemaking at Can Axartell was the incorporation of the Mètode Gravetat. This term refers to the use of gravity as a means of gentle winemaking; because on the way from grape reception at the winery to the bottling of the wine, there are paths that are usually overcome by pumping in traditional winemaking. At the Can Axartell winery, this was solved differently. The process of becoming wine occurs over several levels, always with the help of gravity, so that the use of pumps is completely avoided and aromas are preserved that are quickly lost due to the friction caused by pumping.

What does it look like in this specific case? The hand-picked grapes are delivered in 15-kilo containers and remain in a cool room for several hours to keep the grapes fresh. Then they are sorted with the help of a laser sorter as well as by hand. After being crushed, the grapes go into the fermenters. There, fermentation begins. In the case of rosé and white wines, it is only the juice that ferments; because the grapes were gently pressed beforehand using the method specially developed by Willmes. In red wine, the mash ferments with the grape skins and seeds. Especially during this process, the wine is often pumped, as a cap of grape skins and seeds forms on the mash, known as the pomace cap. In the cellar of Can Axartell, pumping is avoided. Instead, juice and mash are regularly drained into a second container, which is then lifted back over the fermenter by crane and refilled into the fermenter. In this process, the pomace cap is stirred, and the flavors, pigments, and phenols contained in it are distributed in the liquid. This manual process takes place two to three times daily during the multi-week fermentation. Once the wine has fully fermented, it flows by gravity into the vessels where it will be aged. And even later, during bottling, the wine is moved with the help of gravity and nitrogen pressure.