NEUIGKEITEN
WIR STECHEN HERVOR
Picual Castillo de Canena As you know, the last flowering (in the month of May) was about 10 days ahead of the average of the past years. This phenological advance has been maintained over the months and during the different vegetative stages: hardening of the bone, fattening of the fruit and its veraison (just now started). The flowering was abundant, as well as the fruit set (barberry... Read more
We have the perfect combination! You already know our Arbequina & Co olive oils that we make with a base of 99.5% Extra Virgin Olive Oil Arbequina Castillo de Canena and infuse with essential oils of different flowers, fruits and plants, and most important ... which is 100 %natural! Today we propose a weekend immersed in the wonderful world of cheeses. And, Arbequina & Co is the... Read more
If you are in Segovia and you want to eat Spanish food of the highest level, you must come to Maracaibo Casa Silvano, from the chef Óscar Hernando (1 Sol Repsol)... you will love it! A few days ago we enjoyed a delicious menu around the roe deer meat that the chef and owner of the restaurant, Óscar Hernando, prepared in 6 passes. The roe deer meat has always been a mainly traditional meal... Read more
Willy Faber, geboren 1958 in München, hätte nie gedacht, dass er eines der wichtigsten gastronomischen Verlagsprojekte in Deutschland leiten würde. Nach seiner Ausbildung und verschiedenen Jobs merkte er, im Gespräch mit einem Hotelier und zwei Freunden, dass es in Bayern keine Zeitschrift mit lokalen Informationen und mit Nachrichten und Trends aus aller Welt gab. So entstehen 1993 der... Read more
At Castillo de Canena we continue to care for and maintain the Biodiversity in our fields. A few days ago our winemaker Esther García came to visit us to monitor our small vineyard. The vines of the Tempranillo, Grenache, Petit Verdot varieties and some old pre-phylloxera vines (from the renowned winery Abadia Retuerta) with twisted trunks are developing correctly and are growing... Read more
