What better pairing than to combine flavors and textures, the grace of the cheese and the acidity of the wine? This is the proposal we make to you from Pla de Morei with the main objective of experiencing a unique moment full of sensations that will surely not leave you indifferent.
What it consists of: Visitors arrive, are offered a glass of water before going down to the vineyard. The route is: from the cellar towards the car park or olive road, we turn at the Moscatell vineyard, pass under the house and go up again by the side of the sheep, to the grape entry area. Then we go down to the cellar and end up in the tasting room to do the tasting of 3 wines with 3 cheeses.
What we explain: During the walking tour we explain the history of Pla de Morei, the cycle of the vineyard, the ecological treatment of the vineyards, the harvest and the entry of grapes, the production process in the winery and finally our wines in the tasting
AL PORXO DEL CELLER: A brief history of Pla de Morei and the historical context of viticulture in Anoia. too
I explain the cultivation methods we currently have, the grape varieties and the number of bottles we produce.
IN FRONT OF CABERNET SAUVIGNON: Explanation of the natural cycle of the vineyard according to the seasons (lethargy, weeping of the vine (inflorescence), flowering, curdling, budding and pox, harvest and leaf fall) and jobs that are done during the year (pruning and planting, grafting, weeding, plowing, analytical monitoring of the state of the grape).
IN FRONT OF THE ROSERS (BARRACA DE L'HORT): Explanation of what organic agriculture is and how we do it in Pla de Morei (plant cover, pheromones, rose bushes, copper and sulphur...) and brief review of diseases, fungi or more common pests that affect the vineyard in Anoia (mildew, downy mildew, botrytis, butterflies, phylloxera).
UNDER THE TENTS WHERE GRAPES ARE ENTERED INTO THE CELLAR: Explanation of the grape selection process, the machinery we use for this process (sorting table, scraper, press) and the importance of entering the grape by gravity.
IN THE CELLAR: Explanation of the production of our wines with the materials we have in the cellar; the deposits stainless steel and French oak boots. This part of the visit can be more or less technical in
depending on the type of visitor we have. As a general rule, the visitor is usually inexperienced in wine and non-wine matters it wants a lot of overly complicated explanations
.
WINE TASTING AND PAIRING WITH CHEESES: Taste 3 wines (White Filigree, Saial and Mirador) with 3
cheeses (a sheep's serrat, a smoked cow's cheese or else there is a soft cheese and a blue cheese).
The aim of the Pairing is to find the balance between the wine and the cheese we are tasting. It can be a pairing by association or by contrast.
The winery offers visitors a visit to its vineyards, cellars and tasting of its products, an authentic tour following the different natural processes of winemaking. In addition, the tasting is accompanied by KM cheeses, that is, Anoia products. El Celler Pla de Morei creates synergies with neighboring companies, promoting a sustainable economy among local businesses.
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