Finca Buen Vino

Best available rates (no hidden costs, credit card charges or booking fees)

• Room/Unit Type

  • High 2012

    May 1 - Sep 30

  • Low 2012

    Oct 1 - Dec 18

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• Standard Room

  • 130EUR
  • 110EUR

  • 
  • 22-25m² | 1 kingsize bed or 2 single beds | 2 guests plus
  • Description: Double/twin room with a private bathroom (bathtub or shower). Pink (twin), Yellow (double) or Pool (double) Room - please state preference. The Yellow Room has space for a baby cot and its bathroom is across the hall.
    
    PLEASE NOTE: POOL ROOM IS ONLY AVAILABLE FROM JUNE UNTIL SEPTEMBER
  • Number of Room Type: 3
  • Extra beds (available on request): 1 baby cot
  • Max occupancy: 2 adults + 1 baby
  • Room Features: internet access, central heating, fan.

• Blue Suite

  • 140EUR
  • 120EUR

  • 
  • 30m² | 1 double bed | 2 guests plus
  • Description: Suite with a double bedroom, an ensuite bathroom (bathtub)and study with a desk and a double sofabed.
  • Number of Room Type: 1
  • Extra beds (available on request): 2 rollaway beds or 1 baby cot
  • Max occupancy: 2 adults + 2 children
  • Room Features: internet access, central heating, fan.

• Corner Suite

  • 140EUR
  • 120EUR

  • 
  • 30m² | 1 queensize bed | 2 guests plus
  • Description: Suite with a double bedroom, an ensuite bathroom (shower only) and a study with a desk and a single sofabed.
    
  • Number of Room Type: 1
  • Extra beds (available on request): 1 rollaway bed or 1 baby cot
  • Max occupancy: 2 adults + 1 child
  • Room Features: internet access, central heating, fan.

• Whole House

  • 360EUR

  • 
  • 5 double beds + 2 single beds | 12 guests plus
  • Description: Exclusive use of the whole house including 6 bedrooms, the communal areas, the pool, a cook and domestic help. The house can accommodate 12-14 people maximum. Only available during the low season.
  • Number of Room Type: 1
  • Extra beds (available on request): 2 baby cots
  • Max occupancy: 12 adults + 2 babies
  • Room Features: internet access, central heating, fireplace, fan, full kitchen, fridge freezer, microwave, barbeque, dishwasher, washing machine, oven.

• Dinner, bed & breakfast (High Season)From 190EUR per Room per night

  • 
  • 1-night minimum stay applies
  • Rates shown are for 3+ nights, and will rise for shorter stays
  • Rate includes: Half Board
  • Rates are per Room per night based on 2 people sharing.
  • Tax: Government Tax (8%) not included
  • Valid: 1 May 2012 - 30 Sep 2012

• 4-day cookery courseFrom 400EUR per Room per night

  • 
  • 3-night minimum stay applies
  • 4-day / 3-night course for individuals or couples (non-cooking partners are welcome). Max groups size is 8. Tuition is by Jeannie, in English. It's a fun way to spend time with friends, learn about Andalucian and Maghreb dishes, try out local restaurants, and visit a sherry bodega.
    
    Some typical dishes we learn to cook: Spinach and chickpeas flavoured with Cumin, Butter Beans and Clams with Tomato, Iced Garlic and Almond Soup, Rabbit with Apricots and Spinach and Pinenuts, Quails with Quinces, traditional “Paella”, and the less well known “Black Rice” made with Squid Ink. Desserts might include Panna Cotta with Saffron, Rosemary Sorbet, Cardamom and Honey Ice cream...
    
    Please ask for detailed schedule.
  • Rate includes: All Inclusive, Rates include meeting/greeting and drop-off, all excursions, restaurant meals, tuition, food and wine and most beverages (any cocktails or spirits must be paid for seperately at the end of your stay). Ask about reduced rates for non cooking partners, or for single travellers willing to share.
  • Rates are per Room per night based on 2 people sharing.
  • Tax: Government Tax (8%) not included
  • Valid: 18 Oct 2012 - 21 Oct 2012

• 7-day cookery courseFrom 400EUR per Room per night

  • 
  • 6-night minimum stay applies
  • 7-day / 6-night course for individuals or couples (non-cooking partners are welcome). Max groups size is 8. Tuition is by Jeannie, in English. It's a fun way to spend time with friends, learn about Andalucian and Maghreb dishes, try out local restaurants, and visit a sherry bodega.
    
    Some typical dishes we learn to cook: Spinach and chickpeas flavoured with Cumin, Butter Beans and Clams with Tomato, Iced Garlic and Almond Soup, Rabbit with Apricots and Spinach and Pinenuts, Quails with Quinces, traditional “Paella”, and the less well known “Black Rice” made with Squid Ink. Desserts might include Panna Cotta with Saffron, Rosemary Sorbet, Cardamom and Honey Ice cream...
    
    Day 1
    Guests arrive in time for tea or coffee and cakes. Time for a rest or a swim after the journey if you wish, or take a walk on the property. Settle into your rooms, and meet in the living room again between 8.00 and 8.30pm for pre-dinner drinks and tapas. We’ll talk about the days ahead. 8.30-9.pm Dinner is served
    
    Day 2
    Breakfast is served at nine, and Jeannie will meet you at ten to discuss the recipes for the day and to start cooking. During the morning, lunch is cooked and you might make a start on preparing some of the dishes for the night’s dinner. 1pm.relax over Pre lunch drinks and then have lunch at 2pm. Free time for walking or siesta until 5pm. At 4pm Sam will take any who wish to go on a short trip around the area returning about 5.30. this can either be sight seeing or shopping (depending on group vote!). Tea/coffee.
    
    At 7 pm pupils start cooking again and prepare dinner. We have a glass of wine as we put the last touches to dinner and we go in to the table at 8.30-9pm and dine together, sampling what has been cooked by you all!
    
    Day 3
    We will leave immediately after breakfast to visit a bodega in Jerez de La Frontera and see how Sherry is made. This is a 2.5 hour trip by minibus. We will lunch in the seaside town of Sanlucar de Barrameda, home of Manzanilla Sherry. Here, the fresh seafood is justly famous and we’ll have lunch overlooking the mouth of the river Guadalquivir. We return to Buenvino and have a light supper prepared by Jeannie
    
    Day 4
    We cook again. The day is planned more or less as Day 2
    
    Day 5
    We breakfast half an hour earlier at 8.30, and leave for Sevilla at 9.15. We visit a market and shop for food for the next day. Guests are then free to take off to the shopping district, or might prefer to visit the historic sights, the cathedral and the Reales Alcázares and gardens. We meet for lunch at 2 o’clock and leave the city at 4 to return home to prepare dinner .
    
    Day 6
    Our last working day in the kitchen. Similar in structure to days 2 and 4.
    
    Day 7
    Departure after breakfast.
    
    ***This schedule is liable to change depending on flight times, winery opening times etc. It is possible that some of the days will be changed around. If you bring your own group of 6-8 friends you go free as “group leader”. A private group can choose to alter the structure of the course....cite food allergies or prohibitions and decide which dishes to concentrate on.
  • Rate includes: All Inclusive, Rates include meeting/greeting and drop-off, all excursions, restaurant meals, tuition, food and wine and most beverages (any cocktails or spirits must be paid for seperately at the end of your stay). Reduced rate for non cooking partners: from EUR 570 for the 6-nights + EUR 20 per excursion.
  • Rates are per Room per night based on 2 people sharing.
  • Tax: Government Tax (8%) not included
  • Valid: 18 Jun 2012 - 24 Jun 2012

Restrictions: High seasons: 3 night minimum. Whole house rentals only available during the low season.

Closed: never.