Despite its location in the Pyrenees, Andorra offers remarkable insights into alpine farming, sustainable production methods, and traditional craftsmanship. Our agricultural study tours to Andorra and the Pyrenees are designed for specialist groups, agricultural associations, federations, and tour operators focusing on agri-themed travel.
Animal welfare
Mountain wines
Livestock breeding
Andorra and the Pyrenees, thanks to their high-altitude locations, are ideally suited for extensive livestock farming that adheres to high animal welfare standards – reflected in the production of premium meat and cheese products. Unique microclimates also favor the cultivation of high-altitude wines and berries, making the region’s agriculture particularly diverse and attractive.
High-altitude winemaking – Andorra’s alpine terroir
Discover high-altitude winemaking: At 1,200 meters, on a sunny south-facing slope in the parish of Sant Julià de Lòria, exclusive wines have been produced under alpine conditions since 2005. The vineyard covers just two hectares, spread across five steep plots with gradients of up to 60%.
On slate soils and surrounded by exceptional biodiversity, grape varieties such as Pinot Gris, Viognier, Albariño, Pinot Noir, and Syrah thrive. The result is elegant wines full of character – including reds and the iconic “Snow White Wine,” a refined cuvée of Viognier, Pinot Gris, and Albariño.
Carrying the official Vins d’Andorra designation, the winery uniquely combines research, terroir, and pioneering spirit.
Insights into livestock farming in Andorra
Meet representatives of Andorra’s central livestock breeders’ association. Founded in 1999, the organization now has around 60 members and is responsible for the production, quality control, and marketing of meat under the Carn d’Andorra origin and quality label.
As part of the program, you will gain insights into sustainable animal husbandry at altitudes of up to 2,000 meters, modern feed practices without antibiotics, animal meal, or palm oil, as well as the organization of breeding, fattening, and slaughtering at the national abattoir. Livestock – cattle, sheep, goats, and horses – are strictly monitored and raised to the highest standards.
On site, you will visit several farms and gain practical insights into the work of breeders, who today market almost 100% of calves born in the principality.
On behalf of the Andorran Ministry of Agriculture, the renowned research institute IRTA (Institut de Recerca i Tecnologia Agroalimentàries) conducts animal welfare studies on cattle farms in Andorra. The aim of the program is to objectively analyze housing conditions, infrastructure, and animal welfare practices, and to develop scientifically sound recommendations for improvement.
Participants gain insights into the applied methodology, the survey procedures on farms, and the preparation of individual assessment reports. These reports benchmark each farm against others and place special emphasis on the criteria for producing high-quality beef under the IGP Carn d’Andorra label.
Particular attention is given to the requirements of animal welfare, animal health, and sustainability within the context of alpine farming. The program concludes with a discussion of the findings and practical recommendations.
Expert visit to a traditional cheese producer in Andorra
A half-day professional visit to a traditional cheese producer whose roots date back to the 16th century. Originally focused on livestock and pasture farming, the family business still produces high-quality cheeses entirely by hand.
Production is dedicated exclusively to shepherd’s cheese made from the milk of local cows and sheep – in particular the prized Assaf breed, known for its nutrient-rich milk with 20% more omega-6 and less saturated fat.
The range includes aged specialties such as Orri, Conlloc, and Pletiu; fresh cheeses like Cossol, Recuit, and Mata; and spreadable varieties such as Empriu and Boïga, the latter matured at low temperatures. Creamy yogurt made from especially rich milk also features among the products.
The visit includes a guided tour of the production facilities, professional exchange on methods and quality standards, and a tasting of selected cheeses.
At 1,600 meters above sea level in the principality of Andorra, aromatic berries and fruits such as strawberries, raspberries, currants, green tomatoes, rhubarb, blackberries, and cherries thrive – bursting with flavor and alpine freshness.
This half-day professional program offers insights into cultivating these crops under demanding climatic conditions. Harvests are processed on site into premium jams and jellies – made from whole fruits, with minimal sugar, and free from artificial colors or preservatives. Production is carried out in small batches, carefully by hand, to preserve the full flavor of each fruit.
Between June and October, participants can visit the fields, learn about the production process, and experience the philosophy of this family-run business – where sustainability, quality, and taste take center stage.
Discover Andorra’s emerging craft beer scene: at altitudes of 1,300 to 1,500 meters, distinctive beer specialties are brewed amidst unspoiled nature – crafted with pure spring water, passion, and artisanal skill.
The focus is on traditional brewing methods, alpine freshness, and premium ingredients to create beers with exceptional clarity and refined taste. The pristine mountain environment plays a key role in ensuring the purity and quality of the brews.
As part of this professional program, you will gain insights into the brewing process, the philosophy of the brewmasters, and enjoy tastings of selected varieties on site.
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