Presentation by Silvia Culell, journalist and sommelier

A unique tasting to demonstrate the importance of time in various solid and liquid products. How to harmonise fresh and cured products with premium cavas, both “reservas” and “gran reservas” that have been aged for a long time. It is a challenge that the best sommeliers doubtless face every day at their restaurants.

Vertical tasting of different vintages of 15, 24, 50 and 136 months