CODORNÍU, THE BEST ENOTOURISTIC CENTRE IN THE WORLD The prestigious magazine “The Drinks International” has recognized Codorníu winery as the best visitor centre for its history, its extensive wine tourism and the excellent opinions of its visitors Codorníu winery in Sant Sadurní d'Anoia (Barcelona) has been distinguished as the best visitor centre in the world thanks to its strategic commitment to a wine tourism of high quality and the “premiumization” of its tours. Codorníu is thus placed in one of the categories of the «Wine Tourism Awards», annually awarded by the prestigious English magazine The Drinks International, dedicated to the world of wine, liqueurs and beers since 1972. The jury has highlighted its strong commitment to wine tourism and its wide and heterogeneous offer based on quality and innovation, it has also recognized its dedication to offer the visitor authentic experiences. From tasting courses and wine-pairings, to bike rides and picnics around the vineyards. In past editions, the magazine has awarded other prestigious visitor centres, such as Vius Manent (Chile), Jacob's Creek (Australia) or Bodegas Tío Pepe (Jerez de la Frontera). The award is added to the recognition of the visitors who, for the third consecutive year, place Codorníu cavas as the best wine tourism visit and besides, Codorníu has been awarded the Certificate of Excellence on TripAdvisor, a prize to its excellence in hospitality. Codorníu, pioneer in wine tourism in El Penedès The «Wine Tourism Awards» promote and recognize excellence and innovation in wine tourism, in which Codorníu is also a pioneer. The company was among the first to open its cellars to the public with the aim of transmitting its values to its visitors (more than 80,000 in 2016). We have found documents and advertisements of 1924 in which Codorníu already announced its visiting hours. Nowadays, the goal of Codorníu is to offer its visitors a unique and different experience in the elaboration of high quality wines and cavas, the centenary architecture in which wines and cavas are made and aged, and the singularities of the terroir in which they grow their