Anna Rosell: Wines without artifice

Immersive wine tourism in the heart of Alta Anoia

Four generations of artisanal wine in Copons

In the small village of Copons, Celler Anna Rosell has been producing still, sparkling, and ancestral wines for over a century. Without artifice or industrial concessions, four generations have worked the grapes of Anoia with the same artisanal philosophy.

A family legacy distilled in every bottle

Barcelona/Editorial Staff, January 8, 2026

Celler Anna Rosell is not just a winery; it is the living history of Copons. Located in the heart of this village in Alta Anoia, the winery has seen more than four generations dedicated to artisanal viticulture. Here, there are no artifices or industrial processes: the grapes come from local vineyards that act as a mirror of the land where they grow. Each selected variety reflects the nuances of an inland territory with its own personality, a landscape that has shaped wines with character and a distinct identity.
The winery’s philosophy is based on absolute respect for the natural process. The still, sparkling, and ancestral wines they produce share the same soul despite their organoleptic differences. This coherence is not accidental: it is the result of knowledge passed down from parents to children, a deep understanding of the territory, and a clear commitment to not forcing the fruit. In Copons, a village with a commercial history dating back to the 18th century thanks to the muleteers’ guild (traginers), wine remains a faithful expression of its land.

Wine tourism that connects with the viticultural essence

Celler Anna Rosell’s wine tourism project offers experiences designed for those seeking authenticity. Guided tours allow visitors to learn firsthand about the production process in an intimate and family atmosphere.
The most complete proposal includes a visit to the vineyards—located about 40 minutes from the winery—to observe the respectful work with the land and its natural balance. The experience is completed with a wine tasting and breakfast paired with local products from the Parc Agrari de la Conca d’Òdena..

Workshops to understand wine from the inside

For those who want to delve deeper into the world of sparkling wines, the disgorging workshop (taller de degollat) offers a practical immersion: participants learn the differences between types of wines, perform the disgorging, corking, and wiring of a bottle, design their own label, and finish with a pairing of local products. One can also opt for a simpler pairing of the winery’s wines with cheeses, cold meats, bread, and oils from the Parc Agrari. The activities require a minimum of six people and represent an opportunity to connect with wine culture from a sensory and educational perspective, far from mass tourism.