Jaume Gramona

The Path

Study at the University of Dijon in 1984 gave Jaume Gramona the formal base; his first practical work followed at CIVC (Committee Interprofessionnel des Vins de Champagne) in Épernay from 1984. Those steps matter in sparkling wine, where timing, precision, and repetition are part of the method rather than the finish. In his current roles as Technical Director of winemaking of Gramona and professor of sparkling wines at Universitat Rovira i Virgili, Faculty of Oenology, the work sits in two registers at once: production and teaching, cellar and classroom, each anchored in the same standard of care.

The Work Today

“Everything is really in the terroir,” Jaume Gramona says, and the line is useful because it keeps the emphasis where the craft begins. In sparkling wine, that means the work is shaped upstream by site, vine, and the conditions that cannot be improvised later. The statement also reflects a practical bias: less emphasis on embellishment, more on what the place already gives. For Gramona, the wine appears to be a matter of reading conditions closely and letting the land set the terms.

Signature

Jaume's signature wines include Gramona III Lustros, Enoteca Gramona, Celler Batlle, La Cuvée, and Imperial. The range sits firmly in the language of sparkling wine, where consistency, method, and house style carry real weight. Read together, these cuvées point to a family operation that has spent generations refining how it works with tension, clarity, and continuity inside the same craft.

In Their Words “Everything is really in the terroir.”

Acclaim

Technical directorship at Gramona is the main mark of recognition here, and it is a practical one. In other words, the respect attached to the position comes from responsibility held over time. That standing is reinforced by lineage, but not reduced to it. More than four generations of winemakers, including three as cava-makers, frame his work inside a family history that treats sparkling wine as a central craft rather than a side branch.