Track: Macrotrends

Presentation of the DO Penedès winery nursery project and presentation of the wines of the first vintage. Tasting of 7 wines. We are recovering the tradition of winemakers making their own wine. It is a project for the future and for the territory.

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?

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.

Juvé & Camps has a long-standing tradition of winemaking and a relentless pursuit of excellence that has been passed down through four generations. Their constant drive to question the status quo has led to the discovery new ways of creating sparkling wines of extraordinary quality.

Led by Pepe Hidalgo (Technical Director) and Anna Casabona (Wine Educator), Juvé & Camps offers a sensory journey through vertical tastings of their most iconic sparkling wines to understand the effect of autolysis and time in long ageing.

Activity with prior registration: comunicacion@juveycamps.com

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.

Presentation of the first Spanish dry wine at 9% vol., non-dealcoholized, endorsed by a D.O. (D.O. TERRA ALTA). The wine is a 100% Parellada, which, harvested at its optimum point of ripeness, offers its maximum expression as a fresh, light and dynamic wine. The fact that this grape variety has a low sugar content makes it possible to have a wine with a low alcohol content without the need to dealcoholize, maintaining all the qualities of a still wine.

Activity with prior registration: https://forms.gle/GyQo5jwzBs7tBnso7

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?

Carlos González and Javier Luengo, director and editor respectively of the Peñín Guide, two of the most prestigious prescribers in Spain, will conduct a comparative tasting of the great Cavas de Guarda Superior with long and short post-degorging to show the value of this ageing in wine.  

We explore a growing trend: the use of cork stoppers in sparkling wine bottling.

A recent research project driven by the wineries Gramona and Recaredo, along with cork manufacturers Francisco Oller and TESA, and supported by the Catalan Cork Institute Foundation, the Catalan Institute of Vine and Wine, and the Institute of Agrifood Research and Technology, has demonstrated that sparkling wines undergoing secondary fermentation with cork achieve a distinctive physical and sensory profile and are also more highly valued by consumers.

We will see the first results of the project by tasting 4 sparkling wines.

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.

Only 15 years ago, social media had not become popular and wine recommendations were made through the specialized press, professional guides and blind tasting contests. They were few and had an extreme influence. A good score could be decisive for a winery and was very important for positioning itself in the market. Now there are more specialized media, more contests and more rankings that coexist with prescribers with their own channels on social networks. What effect does the atomization of the prescription have on the consumer? And on the wineries? Is it still decisive to appear in guides, win contests, etc?

Digital labeling in the wine sector represents a unique opportunity to strengthen consumer trust and ensure regulatory compliance. In this presentation, AECOC discusses the benefits of implementing QR codes and the impact of key regulations such as Regulation (EU) 2021/2117 on the wine 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.

English translation

A dialogue between Designations of Origin, winemakers, international prescriptors and international buyers to talk about the importance of the international reverse missions and international commissions as a great international projection (commercial and positioning) of Spanish wine, delving into what international prescriptors and buyers are looking for and expect from these visits, as well as the continuity after the visit.

Spain's top sommelier María José Huertas junto con Diego González y David Robledo - los top 3 sumilleres en España en 2024 - come together with Agustin Trapero to celebrate the launch of the annual Top 100 Sommeliers ranking 2025 at Barcelona Wine Week.

Chaired by Charlotte Hey, co-founder of Top 100 Sommeliers  global will lead the discussion on the importance of  sommeliers in the restarant sector, their role and why it is crucial to celebrate and recognise the excellence of wine service in Spanish restarants today.

International Wineries for Climate Action (IWCA), a collective of 50 members (177 individual wineries) from 13 countries, representing 3.5% of global wine production. Each of our members has set the ambitious goal of achieving carbon neutrality by 2050 and is leading the way towards this goal by regularly measuring greenhouse gas emissions, mobilizing their teams to promote sustainability in their businesses, investing in renewable energy and adapting their agricultural and business practices to reduce their carbon footprint, among other actions.

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.

The presentation at Barcelona Wine Week of the Unión de Vinos de Pagos Certificados (UVPC) highlights the importance of pago wines, those made exclusively with grapes grown in a vineyard with unique geographical, edaphic and climatic characteristics. The UVPC promotes the excellence and authenticity of these wines, defending their uniqueness and positioning them as a global benchmark. In addition, the organization promotes sustainability, innovation and education about this category, while protecting its integrity and fostering collaboration in the international market.

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

We will understand what a ''vino de pasto'' is, the return to the past on which the traditional fortified Andalusia that we know today was founded.

What was there and what was actually drunk 3 centuries ago?

Why is it now coming back as a trend and what does it mean for both the present and future consumption and understanding of it for new generations?

What varieties are made and how does the particular Jerez terroir intervene in the wide diversity of these wines?

Is it the new Jerez 2.0?

All these questions will be addressed through a presentation on the evolution and history of these wines and through an interesting tasting of styles and projects that are leading the way today.

Tim Atkin is not only one of the most renowned Master of Wine in the world, but he is also a fervent wine lover and taster whose opinions, translated into points, have sparked global interest through his famous “reports”. His vast knowledge of wine worldwide and especially Spanish wine, has given maximum credibility to his assessments, making him a reference to follow and believe in. On this occasion, Tim Atkin travels to Barcelona accompanied by Fintan Kerr and Tom Hewson to present his Reports 2025. Catalan Wines and Sparkling Wines Special Report 2025, where we will also taste some of the wines that have captivated them the most.

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.

Discovery of the territory of the Costers del Segre Designation of Origin through two of its great native varieties, Macabeo and Grenache, with a careful selection of the wines presented by sommelier David Seijas.

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.

10 different references wine tasting on which to explain cultwines trend.

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.

Delectatech has developed the first Artificial Intelligence-based system capable of reading, digitizing, and analyzing restaurant wine lists in Spain on a massive scale, revolutionizing the way the wine sector is analyzed.

Xavier Mallol, CEO and founder of Delectatech, will share the key features of this new system called WineRadar and will publicly present the first data from this analysis, as well as the main wine trends in the Spanish restaurant industry.

The ultimate round table on non-alcoholic wines brings together the leading innovators in the sector to debunk myths and explore the new frontiers of a beverage in full transformation. Through a unique tasting of dealcoholized white wines, experts will reveal the diversity, complexity, and potential of this emerging category.

Discover how technology, creativity, and a commitment to quality are redefining the traditional concept of wine, offering surprising sensory experiences without a drop of alcohol.

A session that promises to change your perception of non-alcoholic wines forever.