Guided tour of our Balcona winery vineyards, in the vicinity of the winery.
Commented tasting of 4 organic wines of limited production: Mabal Rosado, Mabal Blanco plus two Red Wines accompanied by local artisan products.
We enter the Aceniche valley in the vineyards of Bodega Balcona
We are the first winery in Bullas that offers guided tours of vineyards and wineries. Since 1999 we have been committed to Wine Tourism as a means to publicize our wines and vineyards, in the magical Aceniche Valley where you can breathe peace and harmony... aromas of pine, fennel, rosemary.
We always begin the visit in our winery, walking among old Monastrell vineyards where we explain the uniqueness of the area, types of soil, climate and grape varieties.
If you visit us in September and October we will taste the different grapes, which allows us to appreciate the different nuances that each variety contributes to our wines: freshness, tannins, color.
On this visit we explain the singularities of the Aceniche Valley, the history of the winery and the philosophy of work in the vineyard and winemaking.
Commented tasting of 4 organic wines of limited production: Mabal Rosado, Merlot, Mabal Blanco fermented in barrels plus two reds (37 Barricas and Partal); accompanied by local artisan products: bread, Eco EVOO, toasted Bullas almonds, natural olives, Murcian chato sausage and Murcia cheese with Palancares wine.
Number of people to carry out the activity: 6 - 55 people. Children can play around the winery while tasting.
We open every day of the week.
Visits are at 12 noon, except July and August, which will be at 10:30 a.m.
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Immerse yourself in the delicious world of cocoa and chocolate in a unique experience at the Chocolate Refart workshop. Discover the history of cocoa, from its origins to its transformation into a chocolate bar, all guided by expert chocolatiers. Begin with a warm welcome and an explanation of the cocoa process, while the master chocolatiers share their passion and knowledge. Learn about the different varieties of cocoa, the tempering process, and how each bar is crafted by hand.
