Gran Hotel Lakua
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Travel Blogs from Vitoria-Gasteiz
... aged. Finally we come to a nicely decorated tunnel where we enjoy the tasting.
This is a small operation, but the guide is outstanding and the explanation of the whole process, including a fascinating discussion on how to taste and appreciate wine, is much esteemed. We are even persuaded to purchase a selection of their wines, which are in fact,
... is very attractive as we leave Frias. It has become greener and more welcoming as we descend from the high, dry plains. We now approach a defile in the mountains, which slowly starts filling with water. The road snakes along the cliff face just above the waterline on ledges and through tunnels. We have arrived at the Embalse de Sobrón, another dam project which has created a gorgeous mountain lake. In the USA this stretch of water would be full of pleasure craft. ...
Logroño - Navarette12.7 km (7.9 miles)
(The map location will not locate Navarette, the village where we are staying, so I chose a county location nearby.)
An early morning exiting the city treated us to a stroll along a tree and bench lined path used by local walkers and runners. Buen Camino! Everyone is so nice and they never seem to tire of offering the Camino greeting to pilgrims. At this point, only about 20 minutes into our morning we all ...
... o. Later in the 1960s, having passed the running of the winery down to his grand children, he expanded the area under vine, began buying and selling wine and collecting wine related items. In the 1970s his wine buying and selling made his fortune and it is said that at one point, a third of all Rioja wine went through his hands.
In 1985 he bought land in Briones, one of the most prestigious Rioja Alta towns, built the Bodegas and the Museum. ...
... what the wonderful food on display looked like. Our next pit stop was a small bar (who’s name I cannot remember) where their speciality seemed to be quail eggs which festooned almost all of their tapas, or to be more accurate Pinchos. In Northern Spain A Pincho or Pintxo in Basque (literally a thorn or spike) with the name coming from the toothpicks which stick out of them (and are quite handy to eat some of the more juicy ...