Anna Serra was fifteen minutes to our appointment last spring, but she brought pastries - flaky and sweet flatbreads with large cocoa eggs and various spring iconography. She had just come from her day job at Albet i Noya, and was worried our team hadn’t had a chance to taste any Saint Jordi’s treats, which would have been a big tragedy. This isn’t rare for Anna, whose love for wine clearly evolved out of a passion for hospitality and sharing of her culture and a genuine desire to learn everything she can. She’s worn many hats so far – in addition to her day job, she was a founding member of both Mas Candi and La Salada, and comes from a winemaking family in the Pla del Penedes. Suffice it to say, there are few aspects of wine production that are new to Anna Serra, but you wouldn’t know it from tasting with her - she’s ebullient and clearly excited at helming her own project, especially as the future looks brighter and brighter.

Anna started making wine on her own in 2019, working with familial vineyards that previously she had converted to biodynamics with her then-partner Toni Carbo at La Salada. The two have since split up, but maintain close – not only are they and their vineyards neighbors, but they are raising a son together and sharing a cellar (although Anna plans to find her own space in 2026). Anna farms three vineyards, each of which she makes into a separate wine. The vineyards are steep and covered in a thick layer of wildflowers over several meters of clay, which can make working the sites difficult, especially in the last few rainy years. This clay, which covers deep oceanic limestone, is what gives the region its characteristic acidity and breadth, and which makes the terroir so phenomenal for sparkling wine production.

In the cellar, Anna’s techniques are marked by a desire for simplicity and foregrounding the work in the vineyards. Each of her three cuvees is a pet-nat, a technique she favors precisely because it’s so honest. The wines are generally given just a few days in tank or, increasingly, pressed directly into bottles, where they ferment for 8 months before being disgorged and released. Anna uses no SO2 at any stage in her winemaking – the wines are made entirely without a safety net, which is why, perhaps, they are so joyful when they soar. Far beyond being just clean and stable, they are delicious and vital tasting, wines entirely without artiface or ego, but instead, tasting of the vibrancy of the land.

While we’ve been big supporters of Anna Serra since her first solo vintage, we’re pleased to announce that the rest of the world seems to have caught up with us - Anna’s sending wine around the world, and even more importantly, her wines are wherever we want to eat in Catalonia (which, of course means that they are nearly everywhere). Her low-fi winemaking and reliance on old vineyards means that, frankly, there’s not much scaling that can be done, and there will never be much wine. Still, that doesn’t seem to concern Anna, who tells us that she’s “doing this all for love. I work every day and count down the minutes until I can get to my real project - these wines are what I dream about doing.” We are so proud to share those dreams with you and showcase another side of one of our favorite wine regions on earth, Penedes.