Everything you might want to know, before uncorking

Yes, absolutely. My tastings are designed for all levels — from beginners to advanced enthusiasts. I guide you with clear language, no unnecessary jargon, and always around pleasure.

Through my Web Boutique you can book directly from the open calendar, or write to me to design something unique. Private tastings are confirmed with a 30% deposit.

It's my speciality. Birthdays, anniversaries, send-offs, surprise gifts, corporate gatherings — each tasting is designed around the reason, the palate and the desired landscape.

Exclusivity and soul. They aren't mass tastings. Each experience is intimate, narrative and deeply personal. I host every one myself.

Yes. Oenological team-building, training for hotels and restaurants, corporate events and VIP client dinners. We design experiences that leave a mark on your team.

For at-home tastings and the private sommelier service, I come to you. For winery wine-tourism experiences, I offer private transport included from your hotel or accommodation.

Yes. I work with artisan cheeses, Iberian charcuterie, local producers and partner chefs. Pairing is always part of the storytelling.

I act as a bridge between wineries and premium consumers. If you're a winery and want to work with me, contact me to discuss commercial ambassadorship and training.

A walking route through hidden Granada: 3 or 4 singular taverns full of history, with a drink and a tapa at each stop, guided by a qualified sommelier. Morning (12:30–14:30) or evening (19:00–21:00) slots, for groups of 2 to 10 guests, from €50 per person (minimum 4 guests or €200).

Yes. The wine-tourism day runs from 9am to 5pm and includes transport with pick-up and return, a tour of vineyards and winery, the wine interpretation museum, the agricultural museum, a tasting in the sensory room, a local-produce pairing and a bottle to take home. Groups of 2 to 8 guests, €150 per person (minimum 4 guests or €600).

Five in-person courses for the HORECA channel: Introduction to the world of wine (10 h), Coffee in hospitality (8 h), The waiter who sells —up-selling and cross-selling— (8 h), Floor service and guest experience (8 h) and Drinks in restaurants and bars (8 h). All are «learning by doing», and I also tailor them for restaurants, hotels, coffee shops and hospitality groups.