'De la redoll al calçot' the new activity of the winery Adernats i Experiències Rurals
> Adernats has spent years working on 'lacework' to give value to the calçot and to divulge its culture, although very unknown.
> The activity includes a carriage route between vineyards, tasting of products around the calçot, visit to the Cathedral of the Wine of Nulles and tasting of wines and cavas.
From the Redoll to the calçot
It is known that the calçot is cooked on the flame, in particular the flame of branches (pruning) taken days before in the vineyards of the Alt Camp. But this relationship does not start or end here, on the contrary, as the calçotada began to cook calçots and drinking wine in porro, another distinctive feature of our land, a marriage as exceptional as an ancestral one.
Based on this premise, the Adernats winery - Vinícola de Nulles and the Rural Experiences Agency, proposes a car journey through the history, culture and gastronomy of calçot and wine in the lands of Alt Camp. A trip that will take us to the days where the calçotada begins, originally from the end of the 19th century. On this car route, we will learn how to drive horses among almost centenary vineyards and discover such unique spaces as a Iberian town that stored grain 2,300 years ago. Finally, we will arrive at the Nulles Wine Cathedral, the modernist jewel where Adernats wines and cavas are made and where we can sample some of its best internationally recognized products.
To give the kick-off of the calçot and back season, the new activity, Adernats and Rural Experiences invite you to enjoy the activity for free this Saturday, December 1 at 10.30. The activity includes the route commented with car for the vineyards of Nulles, guided tour of the Nulles Wine Cathedral, tasting of 3 wines and Adernats cavas and tasting of calçot croissant from the Nulles oven and bread with calçots sauce courtesy of fruits S & P.