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1 October 2012 News

Sergi Ferrer’s Monvínic restaurant has been open for several years in Barcelona and continues to attract an eager crowd. There are three distinct parts as explained in the Wall Street Journal: the restaurant, the wine bar and the library. Reservations must be made at least a few weeks in advance and seats at the wine bar can be taken on a first come, first served basis. The wine list is outstanding with over 3,000 selections from all over the world offers plenty of information, including producer profiles and tasting notes, not to mention the 50 featured wines that can be had by the glass and is changed every two weeks. To read the full article in the Wall Street Journal click the image below of Chef Sergi de Meià in the Monvínic kitchen.

Chef Sergi de Meia in the Monvinic kitchen