Coinciding with its centenary as a producer of sparkling wines, Juvé
Many of the proposals require prior direct contact with the winery to prepare the plan. Touring its vineyards with electric bicycles, Citroën Méhari or Segway is added to food and wine proposals or the offer of a wine bar located above the historic cellars.
You can also discover the heart of these centrally located cellars through a guided tour (in Spanish, Catalan or English), and taste a Gran Reserva Brut Nature cava that has just been disgorged by hand. There are three types of visits to the cellars, ranging from 30 to 120 euros per person. And there is no shortage of proposals for groups upon prior request, such as picnics or yoga in the vineyards, introductory tasting courses or a workshop in which the wine tourist can make their own wine.
All group activities always include a guided tour of the cellars. In addition, show cookings or cooking courses are organized "to see first-hand the versatility of our products, while enjoying cooking." And one Saturday next March they will dedicate a cooking course to calçots and their sauce.
Juvé's wine tourism offer
In 1840, in the Otazu manor, an old winery was built in the style of French châteaux where noble families made wine. Just eight kilometers from Pamplona and 390 meters above sea level, Bodega Otazo grows vines on 116 hectares. between the Sierra del Perdón and the Sierra del Sarbil. Visiting the winery means visiting history through a 12th century Romanesque church dedicated to San Esteban, a 16th century dovecote tower. XIV, a Renaissance palace from the 16th century, the old winery (an authentic wine museum) and the modern cellar. The tour continues through the collection of contemporary art that is displayed among vineyards, buildings and landscapes.
And among the many wine tourism proposals, Otazu Private Cellar proposes to discover the secrets of wine making and, in addition, create a 225-liter barrel with the grape varieties harvested in Otazu (100% Merlot, 100% Tempranillo and 100% Cabernet sauvignon) and, with the help of the technical team, will explain the characteristics and qualities of each variety to make the perfect blend. This private barrel will be kept in the winery throughout the aging process. To qualify for this experience, you must contact the winery beforehand.
The abbey of Santa María de Retuerta was founded at the end of the 12th century, on the banks of the Duero River. The monks of the abbey began the cultivation of vines and the production of wine. They chose this place, on the banks of the river, for its long winemaking tradition. It was in 1988 when the Sandoz company bought and took over the Abadía Retuerta estate and decided to reborn this historic vineyard to recover the winemaking tradition, which was carried out by the French winemaker Pascal Delbeck, and later consolidated by the viticulturist and winemaker Ángel Anocibar. This jewel of Romanesque architecture has been transformed into a five-star hotel-spa, with a Michelin-starred restaurant and a winery with 700 hectares of vineyards.
Abadía Retuerta LeDomaine allows you to participate in different activities related to wine, from an olfactory tasting to an SUV tour through the vineyard or having a picnic on an e-bike or enjoying the landscape from the sky, in a balloon, but if something catches your attention It is the Wellness Center
Located on the seabed of the impressive Bay of Plentzia in Bizkaia, at a depth of 20 meters, is the world's first artificial reef winery, which already has more than 10 years of experience in underwater wine research. It is 500 square meters of seabed whose objective is to not pollute, create life under the sea and protect the bottles. The only way to get to the winery is by boat. Wine has the same production process as any other, but it is the moment of aging when the bottles are stored under water, between six months and three years. And thanks to the tides, the lack of gravity and other circumstances, surprising and different wines are produced.
The best of his experiences is when he takes visitors on a boat tour of the bay to the winery, only from May to September, to taste some of the wines kept there at sea.
