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Nashua, NH 03060
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Day 1: Bilbao – We had  a welcome lunch with wine at Restaurante Zapate and visited the world-famous Guggenheim Bilbao museum..


Day 2: Basque Coast and La Rioja – We visited  the small  village of Plentzia, the home of the world’s first underwater Wine Cellar and took a boat tour with a wine tasting followed by a delicious gourmet Tapas lunch.


We stayed in the very classy and unique Hotel Viura in La Rioja that night.



Day 3: La Rioja –We visited two wineries: ‘Remelluri,’ which placed the whole centuries-old wine-making process into context at this most classic of ‘Rioja Alavesa’ producers; and ‘Lopez de Heredia’ one of the oldest wineries in La Rioja,  where construction of the winery started in 1877.



We had a delicious lunch at La Vieja restaurant, Casalarreina.



We visited the impressive village of San Vicente de la Sonsierra and learned about the history of Nuestra Senora de la Piscina.



Day Four: Navarra, Aragon and Priorat – We visited Monasterio de la Oliva and its winery. The Abbey was founded by Cistercian monks who arrived from Burgundy in the year 1134 and who, until this day, are still producing wines.



On the way to Priorat, we visited the Campo de Borja region, famous for powerful Garnacha wines. We had a tasting & lunch with the owner Jose Ignacio at the winery-Bodega Bordeje.



Day Five:  Priorat –We drove to the Priorat region in northeastern Spain where we stayed in at the atmospheric Hotel Mas dels Frares, the former monastery from the 15th Century.



We visited two wineries: ‘Clos Mogador’ and ‘Buil & Gine.’


We had a very fun relaxing evening & dinner at our beautiful Hotel Mas dels Frares.

Day Six: Priorat and Barcelona – On the way to Barcelona, we  stopped at the tiny village of Siurana, a spectacular village located on the edge of a cliff.


In the evening we had a private walking tour of the Gothic Barrio in Barcelona



Day Seven: Barcelona – With a professional, bi-lingual chef, we visited Barcelona’s world- famous food market, La Boquería. We helped to purchase the best of the local seasonal produce under the guidance of our chef and learned how to prepare the most classic of Spanish dishes.

That evening, we enjoyed our Farewell Dinner with wine at the Restaurante Tragaluz with wines from Barcelona and Priorat.