Wine and Salt Flats

After breakfast, we will head off to the airport for a flight to Uyuni.  On arrival, we will follow the road surrounded by vicuñas, coloured landscapes and quinoa fields as we continue on to the world’s largest salt flat. We will settle into our individual suites, blessed with wonderful views out over the white, glittering panoramic salt flats We will have the opportunity to taste a wide selection of meat, quinoa and other local products accompanied by Bolivian beverages, as we watch the sunset over the vast, white salt, including a hot drink and a selection of local pastries. 

Early in the morning we will drive to the town of Potosí, then continue on to “Valle de los Cintis” in Camargo where Bolivia’s national drink Singani is produced. Singani is a brandy, distilled from white Muscat grapes and is a one of a kind experience! This variety of grape was brought over by the Spanish conquistadores to be eaten originally, but later on was used to make communion wine and became part of the traditional diet of the colonials. Singani was born from the need to go to battle in the extremely cold conditions of Potosí. This evening, we will spend the night at a traditional hacienda to relax and enjoy the region's typical food.

In the morning, after a breakfast of wines, cheeses and fruits along with stunning southern landscapes, we will head to Villa Abecia, a small village on the banks of the Rio Grande, to learn a little about its local traditions before we carry on to Tarija, the wine capital of Bolivia.

Tarija is famous for its high-altitude wines. Vineyards cover 2490 hectares of Bolivia and 80% of these, can be found in the valley of Tarija. These vineyards make up part of the stunningly colourful landscape. The wine barrels are made from leather, oak or American oak, which have helped Bolivian wine to win different international competitions for wine production. The erosion of the soil in the area improves the wine’s texture and taste. We will visit industrial wine factories to taste different types of wine along with home-made hams, cheeses, pastries, and grape and blackberry desserts.

After breakfast, we will take a flight to Santa Cruz, relax and enjoy the tropical climate. We will then include the transfer to the airport or bus station for your next destination.  

Today, is another early start, to explore the region’s most important hacienda, look out over the immense vineyards and watch the singani preparation process. Despite being made from grapes, Bolivia’s national drink is completely different from Peruvian pisco or Italian grappa. In the afternoon, we will hike to the Uruquilla hill to look at the archaeological remains and cave paintings. Local gastronomy consists of oven-baked pork, goat, home-produced cheeses, hams, different fruits, and jams made from figs, plums, peaches and grapes, which are all available for you to try.

After breakfast, we will visit the Isla del Pescado or Incahuasi Island to look at giant cacti, birds and vizcachas that have made this island their own and where we can see a panoramic view of the flats. We will then continue on to see the lagoons called the eyes of the salt flats, salt stacks and nature in this truly unique landscape. We will then carry on to the Tunupa Volcano, the guardian mountain of the salt flat, to enjoy lunch and explore more spectacular landscapes. Return to the hotel for dinner and a well-earned rest.