The project of converting the original Cas Gasi estate into a luxury boutique hotel is closely bound to its owners’ concern for the environment. Passionate about the concept of organic farming, they promote sustainable use of the estate’s resources, including recently installing solar heating panels.
Cas Gasi has its own sand-filtered well supplying the hotel’s water needs. A sewage treatment plant has been installed, using advanced technology to achieve completely pure water (from waste) for re-use in the garden.
Almond, carob, fig and pine trees all grow naturally on the estate, alongside orange, lemon, apricot, cherry, plum, pomegranate and quince trees. Cas Gasi produces organic homemade jams and compotes from these trees, while hens wander freely around the orchard and supply the hotel daily with fresh eggs.
Seasonal fruit and vegetables such as peppers, leeks, courgettes, pumpkins, tomatoes, beetroot, strawberries and more flourish in the organic garden, and local Monastrell grapes are harvested for country-style house wine. 350 drip-watered Arbequina olive trees result in the production of an excellent, organic cold-pressed olive oil, to the delight of the owners and visitors alike.
Only natural fertilisers are used and alternative organic methods are employed to fight crop pests and all waste produced by the hotel is actively recycled.