In 2001 David and Olivia's passion for wine led to Marco Abella, a small winery located in the Priorat with its own vineyards and a laboratory where every day the whole process of making its wines is controlled.

A total of 23 hectares own the terroirs of this winery. The soil on which the vineyards are located is very arid with layers of locorella slate that gives a unique character to its wines with mineral notes. The cultivation is carried out through terraces or costers systems with steep slopes that mark the difference in altitudes between 200 and 700 meters above sea level.

All the plantations of the Marco Abella winery are made through ecological cultivation practices, as well as the fermentation process of the wines, where only indigenous yeasts are used that give personality to the wines. In addition, biodynamic care is carried out in order to produce wines of excellent quality for human consumption that respect the animal and vegetable kingdom, for example, the soil is prepared with the cow horn, favoring its microbial activity and stimulating the growth of the roots, essential in a soil as arid as the Priorat.

The wines of Marco Abella are achieved with a harvest that is done manually, hand by hand, bunch by bunch, selecting each vine so that the best quality can reach the winery. The fermentations are made with native varieties and separately each variety obtaining high quality wines. The aging is always carried out in French oak barrels of five different barrels that provide great richness and personality to each wine.

The altitude of the vineyards provides a special freshness to the wines of this winery, reflecting the essence of the terroir and the characteristics of organic and biodynamic viticulture that are used to obtain the best fruits. The temperature difference between day and night are also a very important factor that characterizes the vineyard strains, but one of the most important influences is due to the presence of slate layers called "liquor" in the vineyard soils.