Discovered in Valls in the 19th century, the calçot is a very tender, white and sweet onion that has the IGP "calçot de Valls" seal of approval. February and March are the best time to eat them, although they can be eaten from the end of November until April. They are traditionally eaten in "calçotades" […]

We are excited and determined to incorporate this sumoll from the Pla del Bages DO. A wine with volume and structure, but which respects the freshness of the variety. We thank and value the noble work of the Fundació Ampans, and at the same time we are working on a new wine reference of our […]