The winery Mont Marçal Vinícola was founded in 1975 by Manuel Sancho who, after many years of dedication to the world of the music, directed his activity towards a new art; the world of wine and cava.

In 2015 Mont Marçal became part of Bardinet group.

The new management has achieved the combination of the original winery's philosophy with the restless spirit of the new generations to adapt it, in all its areas, to the current market needs.

Mont Marçal produces quality wines under the Denominations of Origin Penedès, Catalunya and Cava.


Original from the 14th century, the beautiful farmhouse near the winery is located in the heart of Penedes, 220 meters above sea level.

With a basilical floor, it uses the brick seen in the window frames and the dividing lines of the floors, which gives it a unique identity.

Modified at the end of the 19th century to become a convent of the Discalced Carmelites, it retains intact the charm of the original structure.


The farm has 40 hectares of own vineyards composed of native varieties such as Macabeo, Xarel·lo, Parellada and Tempranillo, as well as other perfectly adapted varieties such as Chardonnay, Syrah, Merlot, and Cabernet Sauvignon.

At the same time, in order to reach the current production volume, Mont Marçal collaborates with other Penedès farms.

Mont Marçal makes a big effort to produce wines and cavas that offer the maximum
guarantees of quality and safety to the consumer.

In order to optimize production in all its phases and the final quality of its products, Mont Marçal has the most advanced technology.

  • Winemaking cellar with a maximum storage capacity of 1 million litres in stainless steel tanks.

  • Barrel room composed of 250 units of American, French and Hungarian oak, with a capacity of 225 litres each.

  • Laboratory of microbiological physical/chemical analysis for musts, wines and wastewater with an analysis capacity of more than 100 parameters.

  • Wine bottling line of 3,000 bottles/hour.

  • Cava tirage (bottling) line of 6,000 bottles/hour.

  • Cava expedition line of 6,000 bottles/hour.

  • All the wine bottling lines have a microfiltration team and automated sterilization system.

  • Cava of 6,500 m2 for bottle aging, divided into four spaces with a maximum capacity of approximately 6 million bottles.

  • Wastewater treatment station with a treatment capacity equivalent to a population of 5,000 people.

  • Solid waste management and recovery area.