About 1,000 meters above sea level, Josep Punti passes chocolate bread and Catalan white wine to each of his 11 guests. “Salut!” everybody on board, with glimmering faces, exclaims as they toast. The ritual marks the apex — literally — of the one-hour gas balloon flight over Sallent, some 70 kilometers north of Barcelona. Every bite of the bread and sip of Cava, or Spanish sparkling wine, help passengers stave off the chilling morning breeze.
The temperature on the ground measures 5 degrees Celsius at the end of winter, regardless of the sunlight. For those who are afraid of heights, wine is a remedy, at least according to Chris, a Liverpool native, who, like other passengers, joined the flying adventure for the first time. “I don’t feel comfortable with high altitudes, but the wine helps me feel relaxed. We should have the wine before the flight,” he says. For Pep, however, the wine is just a trademark of his company, Aircat.
“Other companies serve the wine after the flight, which is just ordinary. I want something different,” he says. But even without the fear killer called wine, one would and should be in a state of bliss observing the mosaic of green forest and vineyard, reddish countryside houses and auburn chapels from the sky. Far to the south, multi-peaked Montserrat Mountain is crystal clear, while to the north the partially snow-covered Pyrenees stands tall. It takes Pep and his two friends about half an hour to prepare everything before the balloon can take off.
First, they slide the passenger cargo off their van and place it in the middle of the launch site, which is actually a small square just near a housing complex. Then they roll out the 200-kilogram balloon and fill the giant yellow, smiley balloon with hydrogen gas.The basket, made of wood with iron handlebars, can carry 12 people, including the pilot. The passengers are divided into two “cabins”. They are separated from the “cockpit”, where Pep, sandwiched by two gas cylinders, directs the airship.
Before takeoff, Pep briefs all the passengers about the safety rules, which includes the prohibition of intruding into the cockpit. But no safety equipment is available during the flight, except for Pep’s mastery in piloting the balloon. He holds a certificate recognized in Europe. Indeed, safety is an issue of great importance, particularly as the trip took place just weeks after a hot air balloon exploded over Luxor in Egypt. Its 21 foreign passengers and operators plummeted about 300 meters to the ground, leaving 19 of them dead.
Pep says he has been running the business for 13 years with no accidents. Aircat operates six balloons and at least one of them flies every weekend. Each passenger pays ¤150 (US$195) per trip. “Only strong winds and rain can prevent our balloons from flying,” he says. Pep always tries to keep his guests calm, turning their fright into delight. During the flight he takes questions and gives answers while his right hand frequently pulls the gas-filling kits to keep the balloon afloat.
His responsibility does not stop at ensuring the safety of his guests. Using his camera, he takes pictures of his passengers. The results? Although he is definitely not a pro, the pictures please everybody, thanks to the angles he chooses. The soft landing on a post-harvested vineyard a few kilometers away from the launch pad does not mark an end to the attraction. Pep guides his guests to a restaurant for a brunch, which is part of his tour package. Traditional Catalan cuisine, which includes bread smeared with tomato and olive oil, sausages and fried eggs plus red wine, is perhaps best saved for last. Salute!
source : the jakarta post
source : the jakarta post
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