The visit begins in the olive grove, a privileged environment where the visitor can come into direct contact with the nature surrounding the olive cultivation. This first moment allows you to better know the origin of everything, understand the importance of the field and approach the life that revolves around the olive and the olive. The experience then follows the same path as the fruit to reach the mill. There, through a guided tour, it is discovered how the process of making extra virgin olive oil is developed, understanding the different phases involved in its production and the care that each of them requires. Then comes one of the most special moments of the visit: the oil tasting. Through this sensory experience, you can taste different oils and appreciate their differences, discovering nuances of aroma, taste and texture. To conclude, the experience is completed with a gastronomic menu made with typical dishes of the earth, a perfect way to enjoy extra virgin olive oil through the kitchen and local tradition.

During the tour, the environment invites you to stop and observe: the rhythm of the field, the arrangement of the trees and the direct relationship between nature and human activity. As part of the experience, there is the possibility of adopting an olive tree, creating a symbolic link with this millennial landscape. Then comes the tasting of extra early virgin olive oil, where they learn to identify aromas, flavors and nuances characteristic of the area. The experience culminates with a breakfast or campera food on the farm itself, where the oil is enjoyed in its natural context, accompanied by local products.

The visit begins with an introduction to the environment and philosophy of the Marin Livestock Exploitation - The Dream of the Dehesa: a model of traditional management of the flock and the importance of animal welfare as the basis of the whole process. The facilities are then visited while the essential tasks are explained: feeding, livestock care and herd management. This moment allows us to understand, from within, the link between livestock and craft production. The experience culminates with a guided tasting of artisan cheese. Through flavors, aromas and textures, we interpret the landscape of the dehesa and learn to value a product that is born directly from the territory.

The stay begins with a quiet welcome in the Vergilia Complex, surrounded by olive groves and with open views of different southern peninsular saws. The day starts with a traditional breakfast in which the extra virgin olive oil of its own harvest becomes a protagonist, accompanied by local products. Next, lunch is presented as a tasting experience, where different dishes go through flavors and nuances of Mediterranean cuisine, combining usual recipes with a careful selection of ingredients. The day culminates with a special dinner designed to enjoy without haste in a relaxed environment: sea flavors, maridados with wine and a final toast. The night in rural accommodation completes this gourmet proposal.

We begin between vineyards, where the visitor enters the origin of everything: the life. The full cycle of the crop, from field work to harvest, is explained by the hand of a viticultor. Here we discover how climate, soil and daily care influence the quality of the grape and the identity of the wine. Then we move to the facilities of the winery. In this space the process of processing is carried out, understanding how small-scale production allows for the care of every detail. Tradition, technical knowledge and respect for the territory are combined to shape wines that faithfully reflect their surroundings. Finally, the time for tasting comes. The tasting allows to connect everything learned with the sensory experience, discovering aromas, nuances and textures in the wines made on the farm itself, accompanied by a cover.

The visit begins with a welcome in the middle of the estate, where the role of oil in Mediterranean culture is introduced. From there, the itinerary advances through different spaces that show the evolution of the process: from the old hydraulic mill of 1941, where the essence of tradition is preserved, to the modern mill, where technology guarantees quality and precision. The tour continues through the winery and the packaging plant, bringing the visitor closer to the final stages of the process and to the care of the product until its final presentation. The closure takes place in the AOVELab, a space designed for sensory experience. Here is a guided tasting of premium oils, accompanied by Andalusian appetizers that allow you to discover pairings, aromas and nuances in a careful and close environment.

The experience begins with a guided tour of the olive and the almazara, where the entire process of making extra premium virgin olive oil is known, from the collection of olives to their packaging, using only mechanical methods. The visit ends with a guided tasting of AOVES, where you learn to identify the qualities that distinguish an authentic extra virgin olive oil. The process focuses on regenerating the soil and making the most of the resources, which has allowed them to be recognized with the Soil Olive Prize.

We begin with a walk through the oak plantation, where the visitor enters the landscape where this "black gold" is born. This explains how truffle is grown, what conditions are necessary for its development and how the balance between soil, climate and human care is key. During the course, characteristic elements such as the "burned," a visible sign of truffle presence under the surface, are identified. Then comes one of the most expected moments: the search for truffle with dog. This activity allows for close observation of the joint work between the animal and the trudifficulty, in a precise process that combines knowledge, patience and connection with the environment. Finally, the experience culminates with a guided tasting. Through its intense aromas and deep taste, the truffle becomes the protagonist of a gastronomic proposal that connects directly with the landscape and rural culture of the saw.

We begin with a guided tour of the city centre, where the visitor discovers some of the most representative areas of the municipality. During the course of the tour, places such as the Parish Church Our Lady of Expectation, the House Museum of Arturo Cerda and Rico or the House of Mercy, the current Office of Tourism and the headquarters of the Centre of Interpretation of the Holy Christ of Burgos are visited. Each stop allows you to understand the evolution of the village and its role within the territory of Sierra Magina. The experience is then completed with other enclaves linked to the environment, such as the Place of the Birth, where the landscape and local history are found. To finish, the day can be concluded with an optional gastronomic tasting. Through a menu in a local restaurant, the visitor discovers the traditional flavors of Cabra del Santo Cristo.

We begin with the arrival of the complex Las Aguas del Arbuniel, a space surrounded by landscape where the rest is combined with outdoor proposals. From here is a flexible experience that invites you to enjoy without haste, alternating moments of relaxation with activities in the environment: walks between olive groves, visits to vineyards or tours of nearby natural areas. The experience is enriched by different guided tours that connect the visitor to the territory. From the knowledge of the ecological olive and the culture of the oil, to the approach to the world of wine or the interpretation of the hydraulic heritage in the former central of San Cayetano. All this allows us to understand how landscape, tradition and way of life are intertwined in Sierra Magina. The proposal is completed with a gastronomic experience based on local flavors. The restaurant roast the complex offers dishes made with a product of proximity, where the meat in the wood oven stands out. A closure designed to share, enjoy and extend the experience around the table.