Auditorium – BWW HUB

White wine is consumed more and is more popular than in a few years. It has a much greater role in the market. Red wines are consumed less and those that are successful are lighter, with less alcohol content and less intensity. What has caused this change in trend? Does this represent a certain revolution in white wine or are we simply in a recurring cyclical moment? Is it a fashion or does it respond to a deeper trend?

Every year, the guide selects "100 wines you can't miss".

Among the chosen ones, 12 wines are selected and also receive awards.

The awards will be presented by Lluís Tolosa, director of La Vanguardia's Wine Guide, on February 3 at 12am in the auditorium of the Barcelona Wine Week (BWW)

A pioneering and innovative ecosystem at an international level in the drinks and wine sector, driven by excellence in its four pillars: university education, research, innovation, and entrepreneurship. It is a project that encompasses the entire value chain, with a cross-cutting vision of all drinks, interdisciplinary and open. From its locations in Vitoria and Laguardia-Rioja Alavesa, along with San Sebastián, it will contribute to the transformation of the wine and beverage sector, becoming a reference point.

Alba and Sofia Atienza, from Lacrima Terrae, have built a community of 240,000 wine enthusiasts. They will discuss the challenges faced by consumers in the wine world, outline the key strategies for communicating wine in a way that connects and engages consumers with your brand, and illustrate these principles through a practical case study.

Increasingly extreme weather events, rising temperatures, drought, etc, affect vineyards and especially the most delicate and fragile plants. Old vines are the least productive but they are the most prized and valuable for wineries. But how does climate change affect them? Are they more vulnerable to extreme weather events? What techniques and care are most appropriate to face the challenge of climate change?

Presenter: Juanjo Martínez CEO and founding member of CLUB CLAVE F&B

Speaker: Pepe Macías, Global F&B Manager at Iberostar and founding member of Club Clave de F&B.

In this presentation, Pepe Macias will present a detailed analysis of the economic impact of wine within hotel F&B, highlighting key figures and strategic opportunities for both hotel chains and wineries.

CLUB CLAVE F&B participants:

• Pepe Macías, Global F&B Iberostar.
• Carlos Teruel, F&B Corporate at Pierre Vacances.
• José Romero, F&B Corporate at Meliá.
• Javier Bello, F&B Corporate at Accor Hoteles.
• Ignacio Bernaldo, Director of Operations atLopesan.

ModeraTor:

• José Luis Mejias. Founding member and ambassador of CLUB CLAVE F&B

Topics to be addressed:

• Decisive factors for including a wine on a hotel menu.
• Economic benefits for wineries by positioning themselves in the hotel offering.
• Contribution of the hotel sector to the tourist promotion of wine-growing areas.
• Data and conclusions obtained through studies carried out by the Club Clave de F&B.

We want to let you know that we are Vinyataires Lliures, producers of wine by hand with our own grapes. Who we are, what unites us and what has led us to establish ourselves as a Guild.

We will present ourselves with a video, we will explain our concerns and claims with the Gremi’s manifesto and we will tell you about our experiences in the first person.We will hold a round table with the participation of several members of the guild.

Consumers are increasingly drinking wine by the glass rather than whole bottles. This is due to health and economic factors, but also to the search for quality over quantity. How can a professional deal with this, in order to achieve the client's objective by offering the highest quality of service and maximising costs?

CEOs and executives of large wineries face an increasingly challenging reality: a structural decline in demand, climate change, cost pressures, and tougher competition.

In this uncertain context, investing in data and analytics has become an imperative for industry leaders to optimize their business strategies and ensure the long-term survival of their companies.

Industries such as aviation, hospitality, and retail joined the data revolution more than 50 years ago.

Today, this transformation has finally reached the wine industry, bringing unprecedented opportunities and a renewed wave of optimism.

What is the current situation of the wine sector? What challenges has it been successfully facing and what is still a long way to go? Over the last 12 years, Cajamar has published four monographic books on the wine sector, all of which have won awards in their respective categories from the International Wine Organisation (OIV). This structural, in-depth knowledge is complemented by the current information on the wine market that Cajamar produces on Plataforma Tierra. In this activity we will summarise the content of all this work, considering the present and future of the sector.

The climate crisis presents significant challenges for producers and winemakers. In this context, water stands out as perhaps the most crucial resource—not only because plant survival depends on it but also because it's essential throughout the wine production process. This panel will explore water usage and management from a global perspective, highlight the most effective tools, and discuss the various scenarios the industry will need to navigate in the near future.

Hong Kong is one of the most advantageous markets for wine exporters. With no import tariffs and no VAT and with its strategic location, it is also a re-export center to other countries in the area, including Mainland China and other markets such as Japan, Korea and Southeast Asia.

This session offers the opportunity to understand the advantages it currently offers, as well as the promotional tools and actions available to those wineries and D.O. with an interest in Asian markets.

Estal is exploring new approaches to build a more sustainable future for the wine industry. Ana del Corral's presentation showcases the most impactful winemaking innovations in design, technology and sustainability. She shares the success of new organic textures, achievements in reducing weight using asymmetric concepts, and more. A reflection on the standardisation of more sustainable innovations, which is essential for the consumer to continue to enjoy the experience they have come to expect.

What is our relationship with alcohol like?

Is moderate alcohol consumption healthy?

We will look for answers to these two important questions while tasting an alcoholic wine and a non-alcoholic wine. We will try to bring light and science to a "taboo" topic

Launching a wine-making project is not easy, it has a very high economic cost and high risks. To minimize these risks, new models are emerging to create new wineries. There are collective projects that are inspired by old agricultural cooperatives and also winery nurseries, public or private, that offer entrepreneurs the possibility of starting with more controlled risks.

In a world where sustainability, social responsibility and business innovation are key to differentiation, wineries have a unique opportunity to lead change. This session will explore how the triple impact – social, environmental and economic – is becoming the driving force of transformation for the wine sector.

We will have the participation of ACCIÓ, the competitiveness agency of Catalonia, which will introduce us to the concept of shared value as a strategy to generate positive impact. In addition, we will present three success stories of wineries that have integrated this approach into their daily management: Vallformosa, Torres, and Bodegas Baigorri.

Join us to discover how these companies are making a difference, adopting sustainable practices and creating value for society, the environment and their own business.

In this session, we present a tool that transforms harvest planning. Key challenges addressed include limited visibility into grape quality and high manual scheduling efforts. Our solution: 1) Forecasting deliveries using historical data; 2) Automated scheduling for efficient plans; 3) Dashboards for real-time tracking. Results: full visibility, rapid plan generation, better decisions, and significant savings. AI and analytics enhance wine operations, boosting quality and efficiency.