Natural Wine Tasting at Can Robira: the craft without chemicals, told at the table

A tasting conceived as a conversation, not a performance

We hold natural wine tastings in small groups when wine is available. It is not a show or an accredited course: it is a session guided by the family in which we explain each wine — its origin, its vintage, the changes it has undergone and why we work it the way we do. Those who come learn as they taste, without feeling they are sitting in a classroom.

The approach reflects how we understand natural wine: craft, patience, honest decisions, a vintage that changes, and wine that is alive. If we had wanted a uniform product, we would not be doing what we do.

This tasting forms part of the broader world of Can Robira, which brings together accommodation, events and a natural wine cellar. It works very well as a standalone experience or as a complement to a weekend stay at the farmhouse.

What natural wine means at Can Robira

At Can Robira we work without chemicals in the vineyard, without industrial yeasts in the cellar and without added sulphites in the bottle. It is living wine — less uniform from year to year and with more vintage character. This is not a slogan: every technical decision follows the same principle of minimal intervention.

Natural wine is not a homogeneous category. There are many approaches and many opinions; ours is specific and we explain it openly during the tasting. We do not claim that everything labelled natural is necessarily good, nor that conventional wine is bad. We stand behind a craft and its results.

That translates into a very small cellar, a limited production and a label built from context: the vineyard, the soil, the year and the decisions we have made at every stage.

How the tasting works, step by step

The session begins with a short tour of the estate and the cellar. Seeing where the wine you are about to taste comes from changes the experience considerably: the vineyard, the vats, the barrels, the bottles resting quietly. It is a real, small cellar — not a museum space.

We then move on to the tasting itself: between three and five wines depending on availability, presented in order and with commentary. We talk about the vintage, how it was made, how we expect it to develop in the bottle and how we recommend drinking it.

We accompany the tasting with a selection of local charcuterie and cheeses from the Anoia. The idea is not to eat a great deal, but to provide the right context for appreciating the wine and for unhurried conversation.

Who it is for

The tasting works very well for wine-curious couples, small groups of friends, work teams at a corporate event and guests staying at the farmhouse. It is not designed for large groups: the format loses its value the moment it becomes a monologue.

No prior knowledge of wine is required. In fact, a significant proportion of our visitors arrive without any particular technical background, and the session is designed to offer something worthwhile regardless of starting point.

For corporate groups, the tasting can be combined with a broader package — calçotada, a set lunch or dinner, team activities. It is a strong element because it adds authenticity to the event without turning it into a solemn occasion.

Bookings, dates and conditions

We confirm by email or WhatsApp. For couples or small groups we can arrange dates with reasonable flexibility when wine is available. For larger groups or closed events, it is worth giving us at least a couple of weeks' notice.

The price depends on the format: tasting only, tasting with food, tasting integrated into an event, or tasting for resident guests. We will confirm as soon as you let us know the number of people, a provisional date and your general plan.

When wine is not available — which does happen, as we are a small operation — we will tell you so directly. We would rather not hold a tasting than hold one without the right material.

Essential details

Type of wine

Natural · no chemicals · no added sulphites

Number of wines per tasting

3–5 depending on availability

Group size

Small, to allow genuine conversation

Accompaniment

Local charcuterie and cheeses from the Anoia

Approximate duration

1 h 30 – 2 h

Booking

By email or WhatsApp

What you will take away from the session

• A concrete sense of what natural wine is — and what it is not.
• Basic vocabulary for talking about wine without pretension.
• An understanding of the Anoia terroir and its wine-growing context.
• Access to a small, honest cellar — not a showroom.
• Recommendations for continuing to explore natural wine in Catalunya.

Things that pair well with the tasting

The Anoia terroir and why it matters

The Anoia is a region with a long wine-growing history, though less well known than Penedès or the Priorat. Limestone soils, moderate altitudes and a Mediterranean climate with continental influence give the grapes from this area very particular characteristics.

At Can Robira we tend the vineyard recovered on the estate with the intention of expressing that terroir. We are not looking for a wine that resembles others on the market: we are looking for a wine that tastes of the soil and of a specific year. That means accepting that each vintage will be different, and that some will be more fortunate than others.

During the tasting we explain that idea with wines in hand. It is the most direct way to understand what terroir means and why it matters so much to some producers. No expertise is required — only curiosity and a willingness to taste without rushing.

Living wine: what is different from a conventional wine

A wine without added sulphites is a living wine: it continues to evolve in the bottle in a less predictable way. That difference is perceptible from the aroma through to the finish. Some people find it a pleasant surprise; others find it unexpected at first. That is part of the experience.

Another difference from conventional wine is the lack of uniformity between vintages. An industrial wine aims to reproduce the same profile every year; a natural wine accepts that the year sets the terms. Unusual vintages are part of the craft, not faults to be corrected.

That is why a well-run tasting includes context: which vintage we are talking about, what happened that year in the vineyard, what we expect to develop further. This is not supplementary information — it is the wine itself. What you are drinking tells a story.

Tips for getting the most from the tasting

• Arrive without strong perfume or cologne: it interferes with the wine's aroma.
• Keep yourself hydrated before and between wines so as not to fatigue the palate.
• Avoid very spicy or very acidic food immediately before the session.
• Ask questions freely: the tastings that work best are conversational ones.
• If you come as a couple or a group, share your impressions — it helps train the palate.

The wines we typically serve and what to expect from each

The tasting list varies by vintage and availability, but it usually includes a fresh white to open, a rosé or light red in the middle and a more structured red to close. The aim is for the selection to cover different expressions of the craft, not to be a collection of labels.

Each wine has a story behind it: the grape variety, the vineyard, the year, the technical decisions made along the way. That narrative is part of the tasting: you drink the wine and at the same time understand how it came to be in your glass. Without that explanation, a good part of the value is lost.

For those who wish to go further, we can extend the session with a longer visit to the vineyard, a conversation about the challenges of the project or a vertical tasting of different vintages. These are bespoke formats that we arrange according to interest.

Frequently asked questions about the tasting

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