14.03.25. Meeting at Barcelona airport at 13-20. We go to the Cava region to one of the most famous Spanish wineries to learn about the art of making the famous sparkling Cava and walk through the century-old cellars, then we will discover the world of cocoa, its culture, origin and the process of making chocolate. Tasting of two Cavas and chocolate. (2.5 h) . Overnight accommodation at an estate near the winery.
15.03.25. Breakfast. 11-00 – Tour of the winery with experience of desgorging – extraction of yeast sediment collected in the neck of the bottle at the final stage of cava production (3 hours). By 16-00 – transfer to one of the oldest wineries in Catalonia. (2 hours). 3 young wines and 3 premium wines, olive oil and home-made products. Night at the hotel in Palamós.
16.03.25. Breakfast. Moving to France, to Collures – a city full of history, colors, washed by the sea, surrounded by mountains and terraced vineyards, which inspired Matisse and Derain. (2 h) Tour of the wine cellar, followed by an introductory oenological workshop on tasting the great wines of Collioure and Banyuls. Banyuls has earned a reputation for its famous, fortifying and energizing natural sweet wines, which have been exported all over the world since the 19th century. We will try to record the sensations evoked by aromas or similar textures and get acquainted with the main stages of tasting, using the eyes, tongue and nose: Visual inspection, 1st nose, 2d nose, Taste test. (2 h) Night in Collioure.

17.03.25.Breakfast. Transfer to a winery in the Empordà region (1,5 h). Visit to vineyards, olive groves, cellars and tasting of 7 wines with tasting of local cheeses, sausages and sweets. Transfer to medieval Girona (1 h).
18.03.25. Breakfast Transfer to the airport for departure at 14-05 (1.5 h).