In Piera, the Heretat Ferrer de la Vall estate has been producing natural wines without sulfites since 2008. Ecological vineyards, manual harvesting, and a biodynamic philosophy define a project that dignifies the farmer’s work across 23 hectares of dry land.
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A family winery founded in 2003 recovers the grandfather’s vineyards in Vilanova de Prades. Ten hectares between 850 and 910 meters above sea level on slate soil (llicorella). Ecological and natural wines of limited production without chemicals, filters, or added sulfites.
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Barcelona, 28/01/26. On February 7th and 8th, the El Sucre Fairground in Vic will host the most anticipated biennial edition of Trufforum, the great international summit dedicated to the black truffle. Producers, elite chefs, and gourmands will gather in the capital of Osona to celebrate the “black diamond” of Catalan cuisine.
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Redacció Barcelona, 27/01/26. From February 1st to 28th, 2026
The Jornades Gastronòmiques de la Trufa by OsonaCuina are the natural expression of a living culinary tradition. A collective of chefs from the region has pooled their talent, creativity, and experience to establish Osona as one of the country’s leading gastronomic hubs, with a clear focus on the international scene.
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Clos93 marks the return of the Sabaté family to El Lloar, the village that legend places at “the center of the world.” Ruben Sabaté crafts wines in the very same space where his grandparents once ran the Cal Pastisser bakery. A family winery that respects the traditional methods of Priorat’s past.
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In 2020, Josep Armengol restored the 1908 family winery in Puigdelfí to create Mediterranean wines that blend century-old tradition with enological experimentation. The result: singular bottles with a distinct identity.
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In the small village of Copons, Celler Anna Rosell has been producing still, sparkling, and ancestral wines for over a century. Without artifice or industrial concessions, four generations have worked the grapes of Anoia with the same artisanal philosophy.
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Sara and Gerard have transformed fifty hectares in the Penedès region into a laboratory for organic viticulture. Their project combines artisanal production, minimal intervention, and a wine tourism proposal that merges hiking, orienteering, and tasting in the great outdoors.
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