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Stay Alive® concert series comes back to Bodegas Cepa 21

From the beginning of the next spring to autumn, Bodegas Cepa 21 is going to host Stay Alive® concert series.

Stay Alive® was already present at Bodegas Cepa 21 last year with artists such as Coti or Andrés Suárez, and this 2020 comes back with a broader proposal because they have programmed five concerts from March to November.

The concert series is going to star on 27th March with Mikel Erentxun. It will be a special concert for only 200 people where he will introduce in a duo format his last project, “El último vuelo del hombre bala”.

The concert series will count on the participation of Los Secretos on 24th April, La Bien Querida on 18th September, David DeMaría on 30th October, and Andrés Suárez on 20th November. In the coming days, the tickets for the concerts will be available on Stay Alive® website.

Stay Alive by Cepa 21 bets for the experience and the emotion that can only obtain in an atmosphere like the one in Bodegas Cepa 21and the quality of its products to offer the best live music.

We can find Bodegas Cepa 21 in the heart of Ribera del Duero, in the province of Valladolid, located in a unique setting. A fantastic environment with centenary vines with an atmosphere that transmits calm, elegance and harmony. This concert series, that will be traveling around the world, establish one of its locations in a very special place like Bodegas Cepa 21.

“We are very happy to come back to Cepa 21, the last year’s experience was excellent, and the tickets were sold out in all the concerts. So now we are sure that the five concerts of this year will delight the audience” declared Rubén López, CEO of Stay Alive®.

The tickets for the Stay Alive® by Cepa 21 concert series are available on www.stayalive720.es

CORPORATE POLICY

BODEGAS CEPA 21, dedicated to the production, bottling and marketing of wine, is committed to achieving total quality and to guaranteeing food safety and the protection of the environment, through the continuous improvement of its processes.

To this end, it assumes and promotes the following basic principles which must preside over all its activities in terms of quality, food safety and environment:

  • WORK with all stakeholders, generating and maintaining relationships of mutual trust and respect and understanding and meeting their needs and expectations.
  • FULFIL the current legislation applicable to our activity, as well as all the commitments acquired with the diverse stakeholder groups.
  • PRODUCE, BOTTLE and MARKET safe and legal products.
  • PROMOTE the participation of collaborators through team work, transparency, training, professional and human development and recognition of achievements. Health and safety at each workstation is top priority. People are Bodegas Emilio Moro’s greatest asset.
  • BOOST the culture of continuous improvement of our processes, products and services, and excellence in management. The objective is to increase competitiveness, value creation, and the effectiveness of the quality, food safety and environmental management system.
  • COMMIT to acting in an ethical and transparent way, in line with the company’s values.
  • DEVELOP the activity in a way which respects the environment, managing the waste generated in a suitable manner and minimising natural resource consumption.
  • SOCIAL RESPONSIBILITY, together with tradition and innovation, are the three fundamental pillars of Bodegas Emilio Moro.
  • ESTABLISH AND PROMOTE the use of the quality, food safety and environmental management system based on regulations ISO 9001, BRC and ISO 14001 as basic principles of the organisation which provide the framework for definition and revision of the objectives.

The Management
15th January 2019

We welcome in the spring with new experiences: from wine tasting with tapas to hot-air balloon trips over our vineyard

Among the many wine-related sensory experiences we offer at Bodegas Cepa 21, this season we propose bicycle trips, hot air balloon trips and aromatic wine tasting.

 Spring has arrived at last, and with it, the eagerly-awaited fair weather forecasts. To enjoy the open air, and nature, which will show us all its splendour this year, we have organised an interesting programme of activities, with wine as the leitmotiv. So that all who visit have the opportunity to discover every corner of the winery through classic, sensory and tailor-made experiences.

Wine tasting and meals with wine and food matching

The more classic experiences are perfect for getting to know the winery and the process of elaboration of our wines, from cultivation of the vines in the vineyard, to tasting, passing through the stages of fermentation, ageing and labelling. You can choose wine tasting of two or four wines (€15 and €25 respectively), tasting with sampling of tapas (€35 with two wines or €45 with four), and a meal with wine and food matching in our Cepa 21 Restaurante, led by chef Alberto Soto (Castile and León Gastronomy Prize 2015), which has the recognition of a Repsol Sun. The price of this last option is €90 with previous tasting of two wines (Hito and Cepa 21), or €100 with the previous tasting of four wines (adding Hito Rosado and Malabrigo). It is also possible to use the winery installations – including restaurant, bar, terrace, garden and space for projections – for the organisation of tailor-made events.

For adventurous palates

For those who want to go further and live new experiences of wine, at Cepa 21 we propose sensory experiences that will be hard to forget. Among them, this spring you will be able to cycle through the vineyards on an electric bicycle – with assisted pedalling to make the trip simple and comfortable – with a stop for apéritif at the Cepa 21 Restaurante, to taste the wines Hito and Cepa 21 (€40). You can also contemplate the vineyards from the heights in a hot-air balloon (minimum 6 people; €220/person). The trip among the clouds lasts around 3-4 hours and ends with an apéritif on the restaurant terrace, tasting the wines Hito and Hito Rosado. The third sensory proposal is an aromatic tasting of two or four wines (€25-€45), in which the participants have to discover the hidden aromas in each wine with the help of scent bells, which aid identification of the wine’s aromas.