Degree in Pharmacy from the University of Navarre, Master’s degree in Viticulture, Oenology and Wine Marketing.
I did my internship in Bodegas Piedemonte in 2000 and 2001.
In 2002, I joined the company as winemaker, heading the technical department that had two sections at the time: field and viticulture. That same year, I took over as head of quality assurance, taking on the implementation of the ISO 9001:2000 standard and achieving certification in 2002. I was later appointed head of Food Safety and, in 2010, I took charge of implementing the IFS and BRC food safety standards. I am also in charge of field management since 2012.
I consider myself part of the house, someone who has an in-depth understanding both of the company and of the vineyards and grape growers. This makes it possible for me to get the best out of each grape that comes into our winery.
For me, a good wine is born in the field. Without good grapes you cannot make good wine. That is why it is very important to know the characteristics of each grape variety and the land where it is grown, knowing how to interpret it and capture its essence in the wine.
Not everything you find in the wineglass comes from the field, but the main things do. The essence of a wine is in its raw ingredient. Later, in the winery, we have to ensure the grape’s potential is expressed in the wine. The winemaker’s job is to interpret the grapes’ potential and express it by choosing the most suitable vinification to achieve the final product. Most important is to always respect the personality of the grape that comes from the vineyard, where everything really starts.
Making a wine involves a major artistic component. Making a wine is not following a recipe; it is knowing how to interpret the grapes to get the best out of them. The personality of the winemaker is always reflected in the wine, and that is why no two wines are alike.
I like to enhance the characteristics of each grape variety from each area. I am fortunate enough to work in a winery with a wide range of varieties, production areas and soils that allow me to produce very different wines, each with its own personality.
Taking care of the grapes from the field, determining the optimum picking date for each variety based on intended use and designing a differentiated process combining tradition with new technologies; that is how we get the best out of each of our grape varieties, achieving that wide range of wines available in our winery, each with its own personality.