Gastronomy and wine tourism

To enter the domains of the Penedès DO is to open oneself up to a world of sensations where everything is possible. You can taste the elixir extracted from the xarel·lo grape variety, smell the numerous species of medicinal plants, enjoy a waterfall and thrill to the sight of a human tower being crowned by the enxaneta (typically, a child of about five years old). Accompany us on this route through Alt Penedès, a land that leaves its mark.

Winter is the time of year for soups, broths, potages and stews. Spoon dishes that warm the body and comfort the spirit with a much appreciated heartiness. In the regions of Barcelona, there are also other dishes to enjoy during the cold days of winter. Seasonal treats that will entice you with their intense flavours. Would you like to find out what they are?

There are so many things to do in the five wine and cava designations of origin in the Barcelona region: learn to distinguish between a young wine and an aged wine, participate in the daily tasks of a winery, discover the different grape varieties, spend a night on a wine estate, etc. And if you like walking, you can also follow any of the many signposted itineraries that take you among vineyards. Can you think of a better way to spend a weekend?

The Catalan Wine Cultures Museum is housed in the former Royal Palace of Vilafranca del Penedès, on the Costa Barcelona. Better known as the VINSEUM, its fascinating collection appeals to the senses, vividly evoking memories and experiences. Come on in and prepare to be amazed!

In addition to its cultural offerings and tourist appeal, Montserrat stands out for its extensive production of food and beverages deeply rooted in the massif. Here is a gastronomic tour that will take you through various locations of this mountain, imbued with spirituality, located in the heart of Catalonia. 

The counties of Bages and Anoia are primarily agricultural and livestock regions. In recent years, various groups of producers and chefs have started to revive gastronomy based on native products to create a mindful cuisine focused on local products.