The experiences for visitors are very diverse and made to get to know the vineyards and high-end sparkling wines.

Organic, sustainable and accessible. The winery is located in the Molí Coloma state, a former paper mill house

Codorníu is synonymous with the history of a family of viticulturists dating back to the 16th century. It is the oldest family business in Spain and one of the oldest in the world. The modernist building of Puig i Cadafalch has been a Historic Artistic Monument since 1976.

We are the fifth and sixth generation of a winemaking family and we consider our experience, and the humility that comes with it, to be our greatest

4 generations... Over four generations, our family has worked in body and soul at the Sabaté and Coca Finca, making this family cellar a life project

Albet i Noya, pioneers in organic vineyards and viticulture since 1978. Located in the heart of Sant Pau d’Ordal, Subirats, we have made our terraces and vineyards in the Ordal mountains our most identifying seal. Creativity, innovation, curiosity and respect for nature have been, and will continue to be, our reason for being.

Agustí Torelló Mata, who is son of tailors and musicians, was born in Sant Sadurní d’Anoia in 1935. He started working at the age of 14 and at the age

We are currently the 1st Grade wine cooperative in Catalonia and we have more than 700 active partners who care for around 2 000 Ha. It is divided

We carry the memory of several generations of winegrowers, which allows us to love the vineyard, the land and the fruits obtained from it. Close to

We are specialized in long aging cavas & cultural and sustainable tourism. Shop, gastrocava, winery tour, cultural actions and sleep among vineyards.

Four winegrower families come together in an unique project to produce terroir wines and cavas based on organic and biodynamic agriculture.

Family-run cellar with 300 years of history. We produce sparkling & still wines certified organic & vegan, thanks to biodynamic farming.

Visiting cavas (cellar), seeing Train Modelling H0 working and cava tasting