Once harvested, the grapes are sorted on a manual sorting table and then de-stemmed. The grapes follow a refrigerating process where they are cooled down to a temperature of 5ºC. This is the optimum temperature for the grape to rest during a maceration process of around eight hours. After maceration, the grape is pressed and the must extracted and put into stainless steel vats at a controlled temperature of 18ºC. Once the fermentation is over the wine is racked to eliminate any solids.

The history of Bodegas Pinord can be traced back to 150 yrs ago, when the Tetas family began making white and red wines on their estate in Sant Cugat Sesgarrigues. In 1942, Josep Maria Tetas set up the current winery in Vilafranca del Penedès, close to the original estate.

Today the vineyard has been reconverted to organic farming, providing the winery with high quality grapes. Josep Maria Tetas, observed how some of his wines spontaneously gave off small quantities of bubbles just like French pétillant or Italian frizzante wines. He began to investigate how to ferment his grapes in order to keep this effervescence in his wines. Reynal, the first pearl wine ever made in Spain was the result of his research.

Success was immediate and was far and beyond expectations: very soon, Pinord started to export their wines around the world and the winery grew rapidly. They made up a very wide-ranging portfolio of wines, gaining the winery accolades and international fame during the Fifties and Sixties. It was at this time that Pinord became one of the reference points of winemaking in Penedès.