Greenhouse gas emissions,known as the carbon footprint, are a major cause of climate change and the wine industry is working to reduce them. One of the main difficulties is calculating exactly what this carbon footprint is. We will analyze the tools available in the sector and also what measures can help reduce it.

For the third consecutive year, 'The Wine Guide' of La Vanguardia delivers its awards to the best wines, the best wine tourism proposals and the outstanding people of the year

We bring together in an unprecedented tasting, three relevant professionals from the world of wine, all of them with different disciplines and origins, who will share their personal vision and experience, in relation to the new trend vinifications in singular vessels. Round table and tasting of some of the most representative wines of each of their philosophies.

Many consumers look for wines with lower alcohol content. At the same time, some administrations are calling for stricter regulations to control alcohol in wine. At the same time, wineries are investigating ways to offer a product with a much lower alcohol content or even without alcohol, but maintaining quality and characteristics. We will learn about practical cases and reflect on new trends.

The Conca de Barberà Designation of Origin proposes a guided tasting that will allow you to discover the different expressions of its emblematic variety, Trepat, made in various containers: foudre, barrel, wine eggs, amphora...

Trepat is a red grape variety native to the region, with which wines are crafted that are light-bodied and fruity. The tour of the different Trepat wines of the Conca de Barberà DO will enable you to learn directly about the revival of some traditional production methods and their coexistence with some modern techniques, broadening the spectrum of distinctive wines produced with this unique variety.

The activity will be conducted in Spanish.

Navarra is a kingdom that conquers hearts and palates. Immerse yourself in its freshness, through its rosés and emblematic Garnachas, its gastronomy and its landscapes in this pairing tasting.

New audiences and moments of consumption.

Wine in the restaurant, at home or in the winery.

Until now it was the usual thing but new proposals arrive to take it to different settings and in addition the effort is joined to reach new audiences.

A wine truck, a canned wine, a natural wine and a young and unapologetic communicator will share thoughts on how to make wine available to everyone.

They will be accompanied by Sergi Cortés, specialist in wine business and marketing.

The fermentation process is a fascinating world that, thanks to empirical experience and science, allows us to explore new creative avenues to push the limits. This masterful tasting is presented by Roberto Ruiz Moreno, an expert in fermentation, and François Chartier, creator of the science of molecular harmonies and producer of wine, sake and beer. A creative duo like no other, taking you to a new aromatic universe with exciting new products that drive you a new creative playing field!

The three best Sommeliers in Spain UAES from the last editions held come together in an unprecedented tasting, where we will learn in depth about their passion and career in the world of wine. We will contrast their knowledge and their particular vision of the sector, and of the new trends in wine making in special vessels. A personal and unique tasting in which we will discover some of the wines that have captivated these great professionals.

Beth Willard will lead a tasting of innovative, outstanding Spanish wines. These wines are made from different grape varieties from various regions across Spain. What do they have in common? They are all using different materials for fermentation and ageing breaking from a reliance on oak. These are modern and exciting styles of wines all employing techniques originating in the past.

The United States is the world's leading consumer of wine and for that, it is a very attractive country as an export destination for Spanish wineries. It is also a very large market, with many particularities and with great differences depending on each area. It is also a destination with a high bureaucratic burden for the import of wine. Sector experts will analyze the specificities of this large market and the administrative process to reach it.

What does the future hold for Spanish wine? What are the challenges to overcome and the opportunities to capitalise on, given the current trends in the market place and shifts in global demand? In this session, Peter will use a carefully chosen selection of wines from across Spain, as well as insights from the UK market, to explore and illustrate what the future might look like for Spanish wine.

Alicante is one of the historical areas in wine production, with a great archaeological, varietal and historical heritage. Among its great milestones is the creation of barrel formats, known by the name of Alicante barrels, or monoveros, thanks to a specific guild that lived in the city itself for centuries. Today nothing remains of that, but the work of winemakers in country houses and old facilities has allowed this heritage to be recovered. Especially thanks to the aging of Fondillón, this mythical wine that is kept silently for decades in the old cellars of the region.

At the beginning of 2021, the Plataforma Tecnológica del Vino (Wine Technology Platform) launched the Govalmavin initiative “Valorization of traditional materials for the vinification of quality wines.” A project that seeks to demonstrate alternative production and aging methods, which combine modern oenological knowledge with classic materials, such as clay jars. Round table with unique tasting, in which producers who are members of the project will participate.

Live collaborative workshop to boost a wine tourism department profitability. In 45 minutes, together with the attendees we will analyze a real case following Google Design Sprint methodologies.
Deliverable: roadmap to improve the profitability of wine tourism and DTC.

One more year, enoAula training center and Barcelona Wine Week pay tribute and recognition to the main figures in wine worldwide, who unfortunately have left us. In this second edition, tribute is paid to Carlos Esteva, his person and career, who died in June 2023 at the age of 72. He was the founder of Can Ràfols dels Caus in 1979, in Avinyonet del Penedès. He was the promoter and great defender of Garraf wines and the first president of Associació de Viticultors del Massís del Garraf. He was a pioneer in betting on the Xarel·lo variety fermented in chestnut barrels, shining with his Xarel·lo Pairal. The event will feature family members and people who knew and admired him.

Outstanding tasting and round table that presents three renowned winemakers, all united by a unique way of making some of their wines. Recovery of old vats from past centuries, reused in the present as unique and surprising winemaking vessels. Stone places where winemaking has remained anchored in time forever.

Tasting and round table carried out by four relevant representatives of the vinification and aging of wines without the use of wood. An unprecedented and first-class session, driven by the Master of Wine Fernando Mora, where we will learn in depth the different philosophies that have led these producers to vinify most or all of their wines, using unique and alternative vessels.

Artificial intelligence is deploying its full potential, also in the wine sector and in the entire process from the vineyard to the consumer. From precision viticulture, to wine sales, through winery production processes, AI is becoming an essential resource. We will analyze the implementation of AI in the sector and analyze the main applications.

Presentation of the book "Arraigados", published by Silex Ediciones, the life stories of twelve foreign winegrowers settled in Spain.Tasting of seven or eight of the wines of its protagonists.

In this speech, Ferran Centelles will talk  in depth into the origin and evolution of wine. The focus will be on the different production techniques, fermentation and aging vessels, as well as wine serving and tasting tools through the centuries. From the first "drunk monkeys" to the oenological revolution of the late 20th century.

The climate emergency conditions the day-to-day life and future strategies of the wine sector. The options for adaptability to climate change are diverse depending on the priorities, dimensions, location and resources of the wineries. What are the main measures that the sector is working on to face present and future climate challenges? We will learn about practical cases of adaptation to the new climate reality.

Tasting of 7 wines from the Artisan Wine Attraction collective through which we will give examples of alternative aging to French or American oak barrels