La RuraL began in 2018 in Santes Creus, Tarragona, when brothers Andreu and Xavi Padró returned to the vineyards their family had cultivated for four generations. Although grape growing had long been part of their family history, the grapes had always been sold rather than bottled under their own name.

Inspired by Catalunya’s natural wine scene, Andreu left his work as a mechanic and Xavi stepped away from architecture to begin making wine together. The name La RuraL reflects their connection to rural life and also honours their mother, who cared for the vineyards before they took responsibility for them.

The cellar work stays simple and hands-off. Fermentation starts naturally with indigenous yeasts, while short, gentle macerations are used to preserve freshness, vibrant flavours and a light structure.

Most wines are made in stainless-steel tanks, with a few cuvées spending time in barrels. No additives or sulphur are used, and the wines are bottled without filtration, keeping as little as possible between the vineyard and the finished bottle.