The Viader Cayon winery, known as Muscandia, was founded in 2009 by two brothers, Albert and Edouard Viader, born in Sant Sadurní d'Anoia, land of vineyards and great wines. Using the traditional method to create sparkling wine and using the experience of previous generations, the brothers conquered the world with their cava. Eduard was trained as an agricultural engineer, but his passion for viticulture led him to decide to become an oenologist.
The history of the company has more than 100 years. The surname Viader gained fame in Penedès as early as 1823, when the great-grandfather of the family founded the first pharmacy in Sant Sadurní d'Anoia.
In 1912, great-grandfather Viader founded a laboratory in which he applied the accumulated scientific knowledge over the years to practice in the field of viticulture and oenology. This was a real breakthrough for the farmers in the village at that time. Among many other outstanding discoveries, Grandpa Narcissus was the first to carry out the microbiological analysis of yeast, an operation that has become commonplace these days for all growers.
Eduard Viader bought several vineyards near Sant Sadourní and an old cellar, which has been almost completely restored. All production moved there from 2020.
All products are certified for organic farming from the 2017 harvest.
The history of the company has more than 100 years. The surname Viader gained fame in Penedès as early as 1823, when the great-grandfather of the family founded the first pharmacy in Sant Sadurní d'Anoia.
In 1912, great-grandfather Viader founded a laboratory in which he applied the accumulated scientific knowledge over the years to practice in the field of viticulture and oenology. This was a real breakthrough for the farmers in the village at that time. Among many other outstanding discoveries, Grandpa Narcissus was the first to carry out the microbiological analysis of yeast, an operation that has become commonplace these days for all growers.
Eduard Viader bought several vineyards near Sant Sadourní and an old cellar, which has been almost completely restored. All production moved there from 2020.
All products are certified for organic farming from the 2017 harvest.
