VinoLoverGrape juice, simple processes, respect for the land and extreme viticulture at 1368 meters above sea level. These are the premises behind one of the pioneering wineries in natural wines in Spain. According to Lorenzo Valenzuela, owner of the Barranco Oscuro winery together with his father Manuel, both the place and the way they work is what gives their wines their distinctive character. Discover in this interview everything you need to know about these natural wines made in one of the highest vineyards in Europe.
How would you describe the philosophy behind Barranco Oscuro?
Our philosophy focuses on trying to make a quality wine, respecting the natural conditions of the area and the vintage and without poisoning anyone, starting with those who work here, followed by the environment around us and, finally, the customers who drink our wines.
Why the bet on natural wines?
Our commitment has never had anything to do with what anyone else did elsewhere, nor with any label or movement, which does not mean that we have not been part of associations, organizations, etc., to promote organic farming and natural wine. We have always been in favour of sharing knowledge and contributing to consumer information.
What gives your wines their distinctive value?
What gives our wines their distinctive value is the place where they are produced as well as our way of working.
What elements characterize the processes of elaboration of your wines? Any secret you want to share?
The grape juice, which is the only thing we use. The processes are quite simple, in some cases we do direct pressing, in others some maceration. Then, the wines rest in stainless steel and/or oak barrels until they are bottled trying to have the minimum possible of lees and solid elements, with which we usually do a light filtering. As for our secret to share, we do not have any cooling equipment.
What characteristics does the fact that your wines are made at a high altitude give them?
The altitude contributes to a temperature variation that slows down the ripening of the grapes and allows them to maintain a high acidity. In the wines this causes a balance between alcohol and acidity and a long aging potential.
More than 40 years old, what changes have you experienced over the years?
On a general level, we observe that less and less wine is being drunk. Wine is disappearing from the life of the Spanish people as a cultural element and is becoming an occasional consumer product. On the other hand, there are more and more wines made by small winegrowers looking for a greater authenticity and a public eager to consume them.
How important is the domestic and export market for you?
The volume of wine produced in Spain is enormous, depending on the vintage, it is between the first and third largest producer in the world. However, consumption is one of the lowest in Europe (probably the lowest if we discount tourists). This forces us to export a large part of the production, but within our humble possibilities we try to encourage internal consumption.
VinoLover
Claudio Comella
