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Vilarnau has organized its first cava and flowers tasting in the framework of the La Primavera del Cava (or “the Spring of Cava”) programme. Organized by the Institut del Cava, this initiative has the participation of eleven wineries that have offered various wine tourism activities on their vineyards.
On this occasion, Vilarnau offered a special tasting of flowers and cava that paid tribute to the landscape and the range of lovely colorus displayed by spring on the wineries. With the collaboration of Naturalwalks, attendees had a walk in the vineyard discovering the flora and fauna surrounding the Vilarnau Wineries and learning the secrets that they hide. With the help of biologist Evarist March –gastrobotanist at Restaurant El Celler de Can Roca– participants discovered the properties of plants and flowers ––and also tasted them– in a relaxed and engaging atmosphere, full of life experiences.
The finishing touch was the tasting of three very peculiar cavas, which are special because of their making process as well as for the varieties used in them. Albert de Vilarnau fermented in barrel, Vilarnau Capricis Xarel.lo Castañer and Vilarnau Subirat Parent were tasted accompanied by five different flowers, so that participants could feel all the organoleptic contrasts and find a perfect harmony. The tasting was conducted by Carles Aymerich, Best Sommelier of Spain 2009.