Scarfed down some breakfast and literally ran to the train station with my family. Turned out our train to Sant Sadurni d'Anoia didn't show up for an hour so we 'hurried up and wait[ed]" like my Dad always likes to say.
We toured the cellars of Codorniu where the famous 'cava' sparkling wine is made.The cellars held millions of aging bottles which are riddled frequently to move the sediment. Riddling used to be done by hand but now they use machines for almost everything.
The middle shelf holds various drinking vessels known as 'porros' which were used to drink either red or white whine out of. I learned more about the different stages of making wine and their classifications. For example...depending on the sugar content...wines can be classified by sweetness with Brut Natural being the least sweet (3 grams of sugar/liter) and Doux being the most sweet (50 or more grams of sugar/liter).
The reception hall is magnificent:
We were famoushed after marching around the cellars sipping multiple glasses of cava on an empty stomach so we stopped into a classic Catalonia style tapas bar and loaded a couple of these extravagant hors d'oeuvres and enjoyed yet another glass of cava.
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