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.

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?

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?

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.

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 Vejas Barbolla 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.

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.

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.

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