If you could make wine anywhere, where would it be?
Jerez if in Spain, Mosel or Champagne if away…
What pest causes you most trouble in the vineyard?
Rueda is paradise for viticulture. Oidium is perhaps one of the only problems we can have in the vineyard; that said, a proper green pruning really contributes to keep it away and get a clean and healthy grape.
What impact have wine critics had on you (if any)?
We do not work for critics; we make wines to create emotions and move the people in their moments of celebration. That said, when good critics come it’s the recognition of your work and it does gives you a visibility even a very good communication campaign would not give you.
What is the best thing about wines made in your country? And the worst?
The amazing quality showcased by Spanish wines and their affordability. The worst thing: Not believing enough in themselves. Spain makes worldclass wines and they must show it to the world!
What causes you most sleepless nights?
I am an excellent sleeper… Nothing but my daughters take my sleep away!
If you weren't a winemaker, what would you like to have been?
Couldn’t say, but I would have been a very different and perhaps less happy person…
Outside wine, what is your passion?
Outside wine, traveling with my family and collecting memories is by far one of my favourite things in the world.
Favourite wine/vintage from your winery?
I couldn’t choose between our wines, there is an occasion for all of them…two vintages which have always impressed me: 2007 and 2013 with no doubt; two very challenging vintages!
Signature dish?
Green curry…but my “madeleines de Proust” would be my mother’s stuffed deep fried zucchini flowers and my grandmother “soupe au choux”.
Favourite restaurant locally? Worldwide?
Tough one. I have to say that I am less and less interested in long menus with thousands of extravagant ingredients while simple and traditional meals, based on good products is what moves me. More than a restaurant I would say that I have kept some indelible memories like for example the “guisantes lagrima” served at Askua in Valencia when I was 12 years old, or my first 000 caviar at El Torreon in Tordesillas, an amazing hot pot in Hong-Kong or a Pozole in Mexico City.
What was the best advice you ever received?
Wine is easy to make…but very hard to properly sell.
