Salvador Batlle Barrabeig ha convertit Còsmic Vinyaters en un referent del vi natural català. Des d’Agullana i Rodonyà, elabora vins monovarietals seguint principis biodinàmics i una filosofia que integra geometria sagrada i intervenció mínima al celler.
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Explore Joan Rubió’s silent revolution at Cal Tiques. Honest, mineral, and skin-contact natural wines expressing the authentic limestone terroir of Penedès.
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Agustí Costa and Paula Sandoval revive forgotten vines to craft natural wines, prioritizing terroir and craftsmanship over mass production.
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Barcelona, 30/01/26. Eva Plazas takes the helm at Vilarnau: A new era for the organic winery in Penedès, focused on generational legacy, sustainable innovation, and 30 years of winemaking excellence.
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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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January 2026. Beyond the icons, a new generation of winegrowers is rewriting Catalan wine. Ancestral varieties and minimal intervention: the next chapter of Catalonia’s wines.
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Discover TLB Mallorca: luxury handmade footwear from Inca. Goodyear welted tradition, noble leathers, and Mediterranean exclusivity in every pair.
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5/09/25. Nespresso presents the worldwide launch of its latest collection of coffees, machines and accessories in collaboration with Samra Origins, the artisanal coffee brand co-created with music icon Abel “The Weeknd” Tesfaye.
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Since 1953, Farinera La Segarra has combined family tradition with innovation, producing conventional and organic flours. Using the stone mill Lo Sòl de Terme, they preserve nutrients and authentic flavors, working closely with local farmers in Vall del Corb and Ponent.
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