La Xera del Ginjoler - Sant Martí Sacalm
Their gastronomic philosophy is based on two fundamental premises: the seasonality of raw materials and the relationship with producers. Their proposal revolves around sea and mountain cuisine that highlights fresh and seasonal products, used at their optimal point of ripeness to extract their full essence and integrate it into recipes.
Among their specialties are limited-production jams, created only when the fruit is at its peak. They also maintain a close link with producers, with special attention to rural origins and local sourcing, as well as a preference for raw milk cheeses and wines that reflect the effort and history of those who produce them.
Their cuisine prioritizes traceability, sustainability, and responsibility, without rigid labels, with quality and proximity as essential criteria.

It is a small family winery located in Can Rossell de la Serra, Torrelavit, Alt Penedès. It is a project of great freedom, but also of great precision and delicacy, because elements exclusively from the vineyard and the grape itself are used.
The second fermentation in the bottle is carried out with must from the same vineyard and vintage. There is no filtration, stabilization, or clarification, and no type of oenological additive is used—no sulfites, no clarifiers, no commercial yeasts. Bottle aging is done with natural cork and it is manually "disgorged". 3.5 hectares of organic and biodynamic vineyards close to the winery. The first Bufadors harvest was in 2013.