NEWS

The beginning of 2026 has been especially intense for Cellers Avgvstvs Forvm, with our participation in two of the most important trade fairs in the professional calendar: Barcelona Wine Week 2026 and Alimentaria 2026, both held in Barcelona.

The Degvsta restaurant commemorates its 5th anniversary with a special spring menu that brings back its most iconic dishes and reaffirms a unique gastronomic proposal based on reinterpreted Roman tradition.

Cellers Avgvstvs Forvm has recently renewed the SWFCP (Sustainable Wineries for Climate Protection) sustainability certification for the coming years, reaffirming our commitment to responsible viticulture and sustainability across all areas of the winery.

On February 24th, more than one hundred professionals from the wine sector gathered at Avgvstvs Forvm to analyze the future of viticulture through artificial intelligence, digitalization, and new technologies.

Japanese artist Wataru has returned to Avgvstvs Forvm to unveil a piece that symbolises connection, spirituality and continuity: ‘Pyramid of Heaven’. The work, constructed using the traditional dry-stone technique, is part of a large-scale project involving twelve pyramids that the artist hopes to create between Japan and Catalonia.

Our chef, Jordi Guillem, the creative soul of the Degvsta restaurant, joins the team that will represent Spain on the road to the Pastry World Cup. A step forward that reinforces Avgvstvs Forvm’s commitment to talent and gastronomic excellence.

With the arrival of Primer Blanc and Primer Rosat we officially welcome the new harvest. These wines represent the youngest and most vibrant expression of our winery: fresh, aromatic and designed to be enjoyed at any time.

We close the year with a deep sense of gratitude and pride. It has been an intense year, full of learning, dedication and shared moments at Avgvstvs Forvm that have reinforced our commitment to quality, the region and the people who accompany us.