Miquel Palau, an oenologist at the Abadal Winery, ran an exclusive tasting session on experimental wines at Dicomsa Bar. The session was presented in a unique format to clients, restaurateurs and sommeliers in the city of Barcelona. Throughout the day, guests could taste Macabeo 2017 aged in chestnut casks, red Sumoll 2013, Sumoll blanc de noirs 2013 and Mandó 2012. These wines, although not for sale, allowed guests to get a closer look and a taste of research that is being carried out at the winery on traditional varieties; research that reinforces the identity of the wines from the Abadal range.
