Panses - Montitxelvo

The Blanching consists of cutting the grapes and depositing them in palm baskets. The transport of these baskets was traditionally done with horses and donkeys, usually carrying two carry-ons on each side. The grapes were stored in the riuraus, which are cutlery located near the town center, where they also kept the canyissos, the raisin and all the utensils and effects necessary for its preparation.

A fundamental element for the production of the raisin is the "fornal", (oven) which consists of a lower part where fire is made and an upper part where a "giant" circular metal kettle, of about 200 liters capacity, is placed. The water is boiled and caustic soda and "sorrosca" are added, a plant that acts as a natural coloring for the grapes that will be introduced to the boiler. Through “casas”, which are a kind of "giant" strainers, the grapes are introduced into the boiler for a few seconds, so that the skin of the same is cut properly. This will speed up the process of drying the grapes. All this process is what is known as the making of the raisinblanching of grape.

Once the grapes have been blanched, they are placed on canyissos which, in turn, are placed in a structured way on the "dryer" of the riuraus. The drying period depends on the daily sun hours and atmospheric conditions (eg rains) while the raisins dry. A common period can be extended from the end of August to October. In addition, some riuraus had stoves that allowed drying on the roof, using applied heat. During the drying period, it was common to rotate the grapes often, to dry on both sides.

Fruit trees and homemade sausages are also local products.