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CHAPTER 12

WINEMAKING MODELS ACCORDING TO THE AESTHETIC IDEAL

The ability to contemplate a wine and then create it, or the fascination you feel when you are tasting a wine and realise that the characteristics that make it unique are exactly those that the winemaker desired. This is what this chapter is about, how one manages to make wine following an aesthetic ideal.

Not overlooking the essential role that nature plays in winemaking, we talk about the many decisions that contribute to modulating the flavour of the wine, interpreting the fruit through the eyes -and hands- of the winemaker and arriving at the desired expression. In short, making the wine into a beautiful product with an exquisite taste.

The process of imagining a wine and realising this concept, from the winemaker’s mental palate to the production of the ideal result, according to the winemaker’s exact criteria. How is it possible to do this? By applying knowledge, sampling the wine, and using all the existing winemaking resources (products, tools, techniques and oenological technologies).

To explain this, we will draw on the experience and knowledge of leading oenologists, such as Dominique Roujou de Boubée, Antonio Tomás Palacios, Anna Espelt and Xavier Martínez, Eduardo Ojeda, Jaume Gramona and Anna Martí Pitart. An exceptional oenological team.

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