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The riurau is an emblematic architecture of these regions and unique in the world.

The construction served to protect the reeds with the raisins during the drying process, but the most valuable thing is the previous collective process that the whole town did and continues to do, the so-called “Escaldá”. In 2018 it was declared an Asset of Cultural Interest of the Valencian Intangible Heritage.

The escaldà consists of putting, for a few seconds, the muscatel in boiling water along with other ingredients, unique to each pansera family. Using homemade bleach and various herbs (brown brush, olive grove, thyme, etc.) they set fire to the scalding oven and when the boiler was already boiling the process began, for a few seconds the bunches of grapes were introduced and removed from the water to be scattered on the hurdles.

Once the raisin was dried, it was cut and packed in wooden boxes wrapped with silk paper, decorated by hand called T-shirts, to begin a long journey from the Port of Dénia to England, where the raisin would be tasted as a delicacy next to the 5 PM tea.

The most delicate work of cutting and fitting was normally carried out by women, who along with the work sang to liven up the hours, in what they have called grape-cutting songs.

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