As well as being the star attractions of the programme of activities at the second edition of Barcelona Wine Week, local grape varieties also play a prominent role in the new products that numerous wineries will be presenting at the trade show. The recovery of these almost extinct grapes can make a decisive contribution to the development of more sustainable initiatives.
In this regard, Castile and Leon – Tierra de Sabor will present an experimental project on minority varieties. Their research team found more than 1000 vines that could belong to 129 different varieties in almost 200 plots. 14 of them had very good oenological and/or agronomic qualities and were also very good at adapting to climate change in their places of origin. These are grapes capable of performing well in the vineyard and forming part of a blend, different from one another and also different from the established varieties.
For its part, the artisanal micro-winery Garage Wine has specialised in rescuing indigenous, local or minority varieties from Castile la Mancha. They work eight plots of land from which they make a total of ten wines that are totally plot-based and which they vinify as 100% single-varietal. This year they will produce around 16,000 bottles.
Bodega Berroja, which is celebrating its 20th anniversary, will present a Txakolí made using the ancestral method, with whole grapes of the native Hondarrabi Zuri variety, from a steeply sloping plot with a stony soil with great drainage capacity.
A Penedès with height and an underwater albariño
Part of the vineyards of the Parés Baltà family winery – one of the first wineries to be certified organic (2002) in the area and biodynamic (2013) in the whole peninsula – are located at 700 metres above sea level, in the highest area of the Penedès. Currently, the two oenologists are experimenting with almost forgotten ancestral varieties such as Moneu and Forcada. Some of them have proven to be highly drought-resistant and long-cycle. The result of these microvinifications is Neoltic, the new 2021 vintage of Sumoll, with a very limited production of 400 bottles.
From the Rías Baixas emerges one of the most curious references to be shown at the trade show: ATTIS Mar, an Albariño with six months of underwater ageing. This winery also makes two orange Albariño wines that are very well received by consumers of natural wines.
Organic and vegan
El Lagar de Moha, a family winery in the Rueda D.O. in the process of converting to biodynamics, will show its wines with organic and vegan certification. An example of the winery’s innovative mentality is its Tiempos Modernos, an organic Godello, the first of its designation of origin.
Another winery that makes organic and vegan wines is Dominio de Punctum, which makes pét nat (Pétillant Naturel), i.e. natural, unfiltered sparkling wines. The technique for making them is the oldest technique for producing sparkling wines (predating the traditional method by 200 years). This wine is fermented once in the tank, no sugar is added and before the end of the process it is bottled and the fermentation is finished. The result is a rustic wine with minimal intervention, enjoying all the benefits and authentic flavours of organic farming.
Rock ‘n’ roll wines… and freaks
Do rock and wine go well together? At Wines N’ Roses they know they can, and that’s why they offer a range of wines based on some of the most successful rock songs in history: The Final Countdown (Europe), Highway to Hell (AC/DC), Sympathy for the Devil (The Rolling Stones), Light My Fire (The Doors) or Born to Be Wild (Steppenwolf).
For its part, Enológica Wamba wants to expand its market share with the second vintage of its Friki range, especially its Friki Parcelarios Cavarrosa Alta, Cavarrosa Baja and Villaveta wines, and its skin wine, Friki Naranja.
Egg-shaped concrete tanks and wines in cans
Some wineries will defend their commitment to new wine-making techniques. This is the case of Bodegas Pandora, in the Rueda DO, with the launch of Pandora Ovo, a Verdejo aged in concrete eggs, a pioneering technique in the area, as it is a process that has never been used before in this appellation.
Sonoma by SAS, a manufacturer of concrete tanks, will be presenting SuperEgg, a globally unique format that allows the terroir to be clearly displayed on the bottle, at the fair. The ovoid shape of the tanks brings advantages in the vinification of reds, as it achieves intense macerations, a great aroma and a strong grape colour. The production of white and sparkling wine in these tanks is also ideal, as oxidation is prevented.
In terms of packaging techniques, a growing trend in the world but still incipient in Spain is canning. At BWW, Wild Goose Filling and Los Bucaneros Canning will showcase their solutions for wine producers to access this increasingly popular format among young consumers in other countries at the Canned Wine Corner.
Barcelona, April 2022