This is the tasting we built for people who want to understand the decisions rather than collect a list of names. You walk the blocks with whoever farmed them that week, so the answers are specific — why this row was picked four days before the one beside it, what the frost in April cost us, which barrels are going into the Vall Negre and which are being sold off.

Wear shoes you don't mind getting dusty. The walk is about a kilometre on uneven ground with one moderate climb, and the cellar sits at twelve degrees year round, so bring a layer even in August. We finish with bread, olive oil from the trees along the access road, and whatever the kitchen has that morning.