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bellcros events

Visitors’ programme

Learn / take part / enjoy

We want the Bell Cros visitors’ programme to be a special and rewarding experience for our wine friends.

Our activities centre around three key components that enable our visitors to get to know us better and spend time with us; learning, doing and enjoying.

Over the course of a year in the vineyard, we learn about the work involved in wine production and different aspects of organic viticulture. We work in our vineyard and stone cottage together and enjoy meals inspired by the local food culture in the Priorat region with wines from Bell Cros.

January / February

In the vineyard: It is time for pruning, to improve the soil by adding microorganisms and supply nutrients to the plants. You learn about pruning and soil improvement.

In the cottage: It is time for “Calçotada” and we compete to see who can make the best Romesco sauce, which is an essential accompaniment to calçot onions.  We sample our young wines: white, rosé and red.


In the vineyard: We are planting new vines to expand the cultivated areas and learn about soil and how it should be nourished with compost. We learn about the importance of soil in organic production.

In the cottage: Organic “Costellada de Xai” from Tarragona. We grill lamb using vine shoots from the vineyard. We also make our own “pa amb tomàquet” or tomato bread, accomplished by aioli sauce. We sample our red wines


In the vineyard: Spring is here and the leaves are bursting into life. It’s now time for “poda en verde” – green pruning. This is also the month to protect against fungal diseases. We learn what measures we can take. You learn about spring pruning, what damage diseases do to grapevines and how they can be prevented or controlled

In the cottage: We make “Clotxas” and enjoy young, full-bodied wines

* Cloxta is a typical dish from the region of Tarragona and is a hollowed-out loaf of bread stuffed with a mixture of herrings and sardines. The bread is then put back in and the loaf is served with salt and oil. In some areas, Clotxa is made with different types of sausages instead of fish, making it a versatile meal that suits most tastes.


In the vineyard: Pruning, vine training and trellis. It is now time to thin out the vines and remove suckers to give the plants plenty of air circulation and encourage strong growth.

You learn how to prepare the plant so that the shoots can grow and form bunches of grapes.

In the cottage: We make a fresh cheese called “Mató” from the first colostrum of the spring. This cheese is used as an ingredient in many dishes. We serve it with our white wines, rosé wines and young red wines.


In the vineyard: The importance of light and water. Flowering begins. As the flowers fade, the fruit starts to set. Depending on the status of each vine stock, it might be time to pinch back shoot tips

In the cottage: we make an “Arròs del tros” stew with rabbit, snails, mushrooms and vegetables. Another name for this dish is “Arroz de pàges” or rice from the countryside. We serve wine made from our Garnacha grapes to accompany the meal.


In the vineyard: The importance of light and water. The grapes are starting to ripen, changing all the time until they become a lovely mature colour. Green and blue grapes. Thinning.

 In the cottage: we make an “Arròs del tros” stew with rabbit, snails, mushrooms and vegetables. Another name for this dish is “Arroz de pàges” or rice from the countryside. We serve wine made from our Garnacha grapes to accompany the meal.


In the vineyard: Checking the ripeness of the grapes. Tasting the grapes and using a refractometer. Green harvest to manage the stocks’ resistance.

 In the cottage: This month, we start our wine tastings, serving wine that we have developed during our “coupage” workshop with meals from traditional Priorat cuisine. We use our Garnacha wines and wines from Carinyena from our vats.

September / October

In the vineyard: Harvest time. Grape morphology and its importance to the character of the wine. It is time to harvest the grapes that we’ll be using to make our wine in the workshop.

In the cottage: Winemaking workshop. Your chance to start making your own wine. You learn how to destem, crush the grapes and prepare the alcoholic fermentation. We test the density to calculate the alcohol content and measure the acid content and pH value to assess the potential of the wine.

We eat traditional dishes from the region of Priorat, accompanied by our wines, as a reward for all the hard work.


In the vineyard: This month we check the nutrient content of the soil again to see what nurturing and feeding it needs. We learn about the vine stocks, the geology and the different zones of the DO Montsant wine region. We work with the compost.

 In the cottage: Mid-November is the time to try the “new” wines. We hold a workshop where we make our own sausages (butifarras) served with our red wines. We also talk about the malolactic fermentation.


In the vineyard: Winter is when we are tending to things and making changes. We continue to nurture the soil and learn the principles of organic viticulture.

 In the cottage: Competition to make “truita amb suc”, which is a sort of omelette in sauce and a special, classic dish for this region. We talk about ageing capacity to mature and, if we are lucky, Joan Asens (our winemaker) will let us sample our wines from this year’s harvest.


Groups (minimum 8 people) are welcome weekdays and Saturdays by appointment.



The only cost is the food that we provide. The activities and wine are on the house.


Sign up now

Call +34 609 364 126 or send an email to


Download the programme as a PDF

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One more thing…

Since we are a restless group, we may add some other activities with our friends “techies” of Fab Lab Barcelona. Together with them we do activities with sensors, drones, cameras and software programming, to be able to measure factors that affect our viticulture and observe nature of the vineyard and the life that surrounds it.