The Rise of Bodegas Hispano+Suizas
In 2014, Bodegas Hispano+Suizas was founded by a group of passionate winemakers who sought to revive the traditional methods of Cava production. The winery’s name is a nod to the historic connection between Spain and the United States, with “Hispano” referencing the Spanish heritage and “Suizas” paying tribute to the Swiss influence on Spanish wine production.
The Origins of Cava
Cava is a type of sparkling wine that originates from the Penedès region in Catalonia, Spain. The history of Cava dates back to the 19th century, when the first vineyards were planted in the area. The region’s unique terroir, with its limestone soils and Mediterranean climate, is well-suited for producing high-quality wines.
The Traditional Method
Cava is produced using the traditional method, also known as méthode champenoise. This method involves a second fermentation that takes place in the bottle, which gives Cava its characteristic bubbles. The process is labor-intensive and requires great skill and attention to detail.
Key Characteristics
The Birth of a New Cava Style
In 2014, Bodegas Hispano+Suizas launched a new Cava style, which would go on to revolutionize the category. The winemaking team, led by Pablo Ossorio, aimed to create a more complex and nuanced Cava that would appeal to a wider audience. By selecting Chardonnay and Pinot Noir as the primary grape varieties, they sought to move away from the traditional Macabeo, Parellada, and Xarello blend that dominated the market. Key characteristics of the new Cava style: + Higher acidity + More pronounced minerality + Increased complexity and nuance + Greater aging potential
The Science Behind the New Cava Style
To achieve their vision, the winemaking team employed a range of innovative techniques. These included:
The Impact on the Cava Industry
The introduction of the new Cava style has had a significant impact on the industry.
A Brief History of Cava
Cava is a type of sparkling wine produced in the Penedès region of Catalonia, Spain. The history of Cava production dates back to the 19th century, when the first Cava wines were produced in the 1870s.
This labor-intensive process is crucial for preserving the wine’s delicate balance of flavors and aromas.
The Art of Wine Cellar Management
Wine cellar management is a meticulous process that requires attention to detail, patience, and a deep understanding of the wine-making process. The cellar team’s primary goal is to create a harmonious balance of flavors and aromas in each wine, which is achieved through a combination of careful aging, precise temperature control, and meticulous handling.
Aging and Maturation
Wines ferment in 400-liter French oak barrels to build texture and complexity. The aging process allows the wine to mature and develop its unique characteristics, which are influenced by factors such as the type of oak, the wine’s grape variety, and the region in which it is produced. The aging process can take anywhere from a few months to several years, depending on the type of wine and the desired level of maturity. During this time, the wine is regularly monitored for its progress, and adjustments are made as necessary to ensure optimal aging conditions. The cellar team must carefully balance the wine’s acidity, tannins, and other flavor compounds to create a harmonious balance of flavors and aromas.
Disgorging and Bottling
After aging is deemed complete, the cellar team disgorges the wines by hand without freezing the neck.
The winery’s commitment to quality and tradition is evident in every bottle.
The winery’s commitment to quality and tradition is evident in every bottle.
The Story Behind Bodegas Hispano+Suizas
Bodegas Hispano+Suizas is a Spanish winery located in the heart of the Rioja region.
The Verema 2024 Awards: A Celebration of Excellence in Spanish Wine
The Verema 2024 Awards, held in the picturesque town of Penedès, Catalonia, Spain, brought together the crème de la crème of the Spanish wine industry to celebrate the best of the best.
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