Atmospheric dinners in the Codorniu cellars, Spain

SPAIN Codorniu, the world’s largest producer of bottle-fermented sparkling wine – or in Spanish, cava – invites corporates, not only to sample its range of bubblies, but also stay for dinner in a highly atmospheric setting.

Established in the Catalan region in 1551, the business today rolls out 60 million bottles annually. The main entertaining space is the celler gran, the old fermentation room. Featuring vaulted ceilings, it is an example of the artistry of Catalan modernist architect Josep Puig i Catafalch, who was commissioned by the Codorniu family between the 19th and 20th century, to design the present day cellars. In 1976, they were declared a Monument of Historical and Artistic Interest, representing an outstanding work of winery design.

A variety of events, Raquel Olesa of Codorniu's Visitor Centre told Mix, are possible there, including a reception for 1,000 people. That number could even reach 1,400 people, with the Museum accepting the spillover.

The best times to visit the estate, she said, is between April and October when the weather permits visitors to explore the gardens and grounds, which sprawl over 3,000 hectares.

For more information, visit

Margie T Logarta


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