Enoteca Paco Pérez enhances its profound wine list with the introduction of an exclusive new vintage ‘K22 Bonesvalls’ in collaboration with local winery Alemany & Corrio.
In symphony with Enoteca Paco Pérez’s two Michelin starred menu and abundant with local Catalonian character, K22 Bonesvalls has been crafted with years of producing true fine wines by expertly cultivating the vineyards. A special partnership, connoisseur Laurent Corrio has shared his rich and varied experience from the vineyards with the in depth understanding of the luxury market from Romain Mejecaze, the Food & Beverage Director of Hotel Arts Barcelona to create humbly produced wines with exceptional Michelin pairing qualities.
To discover more surrounding this new wine label and the unique relationship between Alemany & Corrio with Enoteca Paco Pérez, Hotel Arts Barcelona is inviting guests to visit the winery and learn about the method, craft and heritage of the winery and how they ensure each of their wines obtain a strong quality with no artificial elements. Laurent will personally guide guests through the fermentation and wine bottling process finished with chosen pairings. Back at Hotel Arts Barcelona diners will be able to select K22 Bonesvalls to be paired with their dishes in the fine-dining establishment, Enoteca Paco Pérez, located within the heart of Hotel Arts Barcelona.
Overseen by renowned Catalan Chef Paco Pérez, Enoteca Paco Pérez encapsulates the finest produce from across the Mediterranean and takes inspiration from the freshness of the sea with the richness of the land to create an innovative menu that reinterprets the traditional. Famous for their extraordinary truffle dishes including white asparagus with Comté cream, truffle and caviar; the first K22 Bonesvalls to be introduced is the bespoke and all-natural Chardonnay. With a medium intensity and reflecting gold tones, this fresh and fruity wine holds notes of honey and green apple and encompasses Enoteca’s three pillars of Mediterranean cuisine: olive oil, wheat and wine.