{"id":4547,"date":"2025-12-01T17:41:00","date_gmt":"2025-12-01T16:41:00","guid":{"rendered":"https:\/\/www.slowturisme.com\/vermouth-making-workshop-at-collbaix-herbs-vineyard-and-a-morning-to-connect\/"},"modified":"2025-12-01T17:41:00","modified_gmt":"2025-12-01T16:41:00","slug":"vermouth-making-workshop-at-collbaix-herbs-vineyard-and-a-morning-to-connect","status":"publish","type":"post","link":"https:\/\/www.slowturisme.com\/en\/vermouth-making-workshop-at-collbaix-herbs-vineyard-and-a-morning-to-connect\/","title":{"rendered":"Vermouth Making Workshop at Collbaix: Herbs, Vineyard, and a Morning to Connect"},"content":{"rendered":"

Some aromas evoke memories and conversations. Vermouth has many such aromas: that touch of dry herb, the right sweetness, and a bitter note that makes you come back for more. Last November 29, 2025<\/strong>, at Celler Collbaix<\/strong>, we enjoyed one of those unhurried mornings, in a wine tourism experience that combined vineyard, discoveries, and an atmosphere that flowed naturally.<\/p>\n

A morning that started with sunshine and ended with laughter<\/h2>\n

Before entering the tasting room, Josep Maria suggested we start outside. There was a gentle winter sun, and the walk to the viewpoint opened the day with a spectacle of nature. The vineyard, dormant but full of details, accompanied us as we discovered its cycle and the care they put into it. And, in the background, Montserrat<\/strong>, always there, observing everything.<\/p>\n

Back inside, the pace changed. On the table, laboratory tools and small jars with the vermouth maceration: rosemary, thyme, savory\u2026 and the sweet part made with must, which allowed us to experiment and see how the measurements modified the base wine La Llobeta (7 years)<\/strong> from Celler Collbaix. A moment that elicited the first “wows” of the morning. Immediately everyone wanted to taste, measure, refine, and start their own path towards the perfect vermouth.<\/p>\n

Josep Maria, with his generous way of explaining, made everyone feel at ease. What’s more, this time part of the group also had an added challenge: it was a teambuilding<\/strong> activity before the company’s Christmas lunch. At first there was some fear of \u201clet’s see if I mess it up,\u201d but it didn’t last long. Soon they shed their shyness and the first jokes appeared: \u201cThis one really turned out good!\u201d, \u201cLet me taste yours!\u201d, \u201cWhat did you put in it?\u201d<\/p>\n

Through trial and error, everyone found their balance: sweeter, more bitter, more spiced\u2026 and all accompanied by cured meats from Cal Fusteret (Sant Fruit\u00f3s de Bages)<\/strong>, which made the conversation even easier. The workshop took on that tone that only happens when people feel comfortable and time ceases to matter.<\/p>\n

This is the essence of Slow Tourism<\/strong> and of the experiences we live in Bages: spaces where people breathe, connect, and enjoy.<\/p>\n

The final result was a different vermouth for each person, each with its own story. And a group that left with a wider smile than they had arrived with.<\/p>\n

You can relive the day through the complete gallery here: view gallery<\/a><\/p>\n

Thank you very much for being there and for bringing this special morning to life. If you’d like to help us grow, you can leave us a review here:
\nLeave your review<\/a><\/p>\n

If you share photos or videos, tag us on Instagram: @slowturisme @collbaix<\/strong><\/p>\n

And if you want to be the first to receive the new experiences in Bages, join our community:
\nJoin the WhatsApp community<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Vermouth making and vineyard morning at Celler Collbaix: local herbs, personalized tasting, teambuilding, and a great atmosphere. A Slow wine tourism experience in Bages.<\/p>\n","protected":false},"author":1,"featured_media":4522,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"Vermouth Workshop at Collbaix \u2013 A Slow Experience in Bages","_seopress_titles_desc":"A morning of wine tourism at Collbaix, creating personalized vermouth with herbs from Bages. 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