The Vineyard we visited and most of the grapes grown here are called Xarel.lo.

Having absolutely zero knowledge about how wine and olive oil are made, I was very excited to arrive at the Penedès Wine Region. It is located one hour south of Barcelona between the Mediterranean Sea and the Catalan Pre-Coastal range. Arriving at our destination Eudald Massana Noya, we were accompanied by Albert, our tour guide who was really enthusiastic as he moved his hand while speaking with his energetic tone of voice, which made me want to learn about the history of the Penedès wine region and how they make the traditional cava and wine. He explained to us about the three regions of the Penedès and how each region has a different climate which affects the quality of the wine.

This is the country house at the Eudald Massana Noya Winery, and the tower atop was constructed to overlook and check to see if the workers were working at all times.

This is Vertical Tasting, where the philosophy, winery, and the wine itself are the same, but the vintages are different.

Albert also informed us about the different grapes such as Xarel.lo, Macabeo, and Parellada and they are mostly found in the three specific regions of Penedès. When I asked Albert if the Xarelo.lo grape can be grown in other regions besides the central Penedès, he explained to me that there are specific type of grapes for a specific region and this is because it all depends on the climate, soil, and altitude. Our Wine tour only lasted about 2 hours; however, I now have substantial knowledge about the different regions, types of grapes, and the many processes that are required to make wine.








This machine is part of the new method and it transforms the olives into a paste.

Leaving Eudald Massana, I was looking forward to learning about Antonio’s olive mill and how olive oil is made. Even though the process involving the production of olive oil was much less complicated compare to the wine, I was very surprised to find out that there are two methods: old and new. The old method is more “romantic” as described by Antonio; however, he implied that the new method is much more efficient since it produces more oil and takes less time. Antonio’s olive oil production was decreased by 60% due to the lack of rainfall the past year. This got me to think how climate change is another major issue and influences our diet, which has and effect on our bodies. I personally never paid close attention to this issue as I thought that it is not that big of a deal; however I now know that climate change is real and it is happening. I can address climate change through performing simple tasks such as recycling and eating wisely, which can have a positive impact on the world and on my health.


This machine is also part of the new method and it is called the “washing machine” because it separates the olive oil from the olive paste.

This Machine is part of the old method and Antonio switched it on for us to show how it spins to turn the olives into a paste.