Massimo Marchiori and Antonella Gerosa were originally architects from Piemonte who resettled in Barcelona for work before eventually moving out of the city in search of a slower life. They found a beautiful home in Massís de Bonastre in the Baix Penedès, but there was just one problem: they couldn't find the kind of wine they wanted to drink. So they decided to start making it. They started looking around for vineyards in the local area, most of which were abandoned due to their old, low yielding vines planted with forgotten varieties. Vignerons had left them in the search for higher yielding international vines elsewhere. But for Massimo and Antonella this was perfect. Parcels include Trepat, Garrut, Queixal de Llop, Ull de Perdiu, and Samsó, along with Catalunyan staples Garnacha and Sumoll. 'Vinel-lo' is made up of 7 grapes which are fermented separately and in whole bunches from between 20 hours to 3 days depending on the variety. Massimo's wines are fresh and precise, due to low alcohol and high acidity.