Interview with Alba 

Can you share a memorable moment that solidified your passion for winemaking?

Being born and raised in Priorat has made wine a constant presence in my life, an integral part of my culture. It always sparked my curiosity, and although I didn't study oenology, when I finished my doctorate and returned to live in Falset in 2018, I decided to learn about the winemaking process.

As Confucius said, “I heard it and I forgot; I saw it and I understood; I did it and I learned.” At that moment, I got hooked and haven't been able to stop. Every year I learn new things, and my desire to continue learning grows. 

Making my wines is my creative outlet; I see wine as a combination of art, technique, and science. I trained as a biologist and wrote my thesis on yeast. The fermentation that grapes undergo to produce wine is, in essence, a biological process carried out by these yeasts.

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​How has your commitment to ecological vineyard cultivation and biodynamic practices shaped the perception and quality of the wines you produce?

I believe in being consistent. I make natural wines, in terms of how I work in the winery, but this practice would be meaningless if I didn't use organic grapes. This involves treating the product with the utmost respect in the vineyard and taking a more sustainable approach, not only for the planet, but also for human health.

My interest in making wine does not come from a family tradition, as my family does not own any vineyards. Therefore, I started this project by buying grapes from farmers whose working methods I admire, as well as those who farm organically. I have asked them to continue so that I can be sure of having grapes from this plot for each wine, every year. I believe that no one will work the land better than them, so I consider this to be the best option for obtaining the best raw material.

I pay the farmers what they ask per kilogram, without haggling, because good work on the land has a price. Dignifying their work is essential to being able to make good wines.​

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​What specific traditional winemaking techniques do you find most fascinating and valuable in your winemaking process?

I am fascinated by winemaking processes that are more manual and involve less interference with the product. These practices allow for maximum respect for the product and enable it to express itself to the fullest. However, they are also much more laborious and complex to manage. For this reason, I have the utmost admiration and respect for all methods that involve minimal mechanization and intervention.  For example, I like to crush the grapes with my feet as they arrive from the vineyard instead of putting them through the crusher. I also use a manual press and press as little as possible, almost like a free-run juice, even though this means I lose yield.
 

It is clear that this approach has a cost, which translates into a different retail price (RRP). It is essential that consumers appreciate and understand this difference.
 

​​If someone were to taste one of your wines, what key aspects of your winemaking philosophy would they find in the glass?

I seek to find the maximum expression of each variety, and to do so, I produce single-varietal wines that highlight the intrinsic characteristics of each grape. I do not pursue the perfect blend that balances the different varieties (what one lacks, the other provides).

In addition, I try to reflect as faithfully as possible the terroir from which the grape comes, considering the type of soil, climate, and weather conditions of the vineyard. Wild and indigenous yeasts carry out spontaneous fermentation, which adds a unique character to the wine.

I work with the whole grape, using 100% of the stems, skins, and pulp during fermentation: in the wine, you can find a complex array of nuances from each part of the grape. I seek a faithful reflection of the grape as it is in the field, without masking. I don't add or remove anything; my approach is one of minimal intervention, without sulfites and with bottle aging, avoiding the use of wood.

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Could you describe a tasting experience that profoundly impacted your approach to winemaking?

It wasn't a tasting that influenced my approach to winemaking, but rather the person who first taught me about the process and production. He is a strong advocate of minimal intervention and argues that removing elements from wine, such as clarifying or filtering, can be detrimental. If something is present and comes from the grape, it cannot be negative.

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Always restless and curious, he has studied everything related to sustainability in the field and respect for the vineyard and the product it offers us. He used the scientific method: he proposed a hypothesis that he validated through experiments with controlled variables using microvinifications. This suited me perfectly, as I am a scientist by training. It was a meeting point between my two passions: science and the world of wine.

"Making my wines is my creative outlet; I see wine as a combination of art, technique, and science."

Could you introduce us to an indigenous grape variety that you work with and explain what makes it distinct and interesting?

The most notable native varieties in Priorat are the red varieties: Carignan and Grenache. I work with both of these, as well as white Grenache, producing single-varietal wines, i.e., 100% of the same grape, without blending different varieties.

​Carignan gives the wines good body, as well as astringency and a deep color, which makes it a more difficult variety to vinify compared to Grenache.

Grenache, on the other hand, is more suitable for fine, aromatic wines with a lot of body, little color, and greater susceptibility to oxidation.
 

​What is the most rewarding aspect of your career as a woman winemaker, and have you faced any unique challenges in the wine industry?

The most rewarding aspect of my career as a female winemaker is that, before tasting the wine, people are often skeptical about the quality of my product. However, when they taste it, they are surprised and congratulate me.

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I don't like being underestimated because I'm a woman, but I also don't like being protected. I believe that both men and women should be treated equally; from there, there will be better and worse winemakers in both sexes, since quality does not depend on gender. However, the reality is different. The world of wine is a very mature and saturated sector. You can find good wines in all price ranges, which makes the sector very competitive, especially if you are a woman.
 

A core part of my philosophy is the team behind the wines. I’m proud to work with an all female staff, a group of strong, thoughtful and skilled women who understand that wine is not just a product - it’s a process, a tradition and a shared craft. 

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​Looking ahead, what legacy would you like to leave as a woman winemaker, and how do you envision the future role of women in the industry?

I hope to inspire other women to follow the same path I started on, if that is their dream or aspiration. It is important for them to see that, indeed, where there's a will, there's a way. 

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When I started, I didn't have any vineyards or a winery, but I learned that there is a solution to everything. We often put too many obstacles in our way and focus on the difficulties, which can cause us to lose sight of our goals. However, it is essential to remember that, in the end, what we project is more limiting than what actually limits us. 

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If we maintain a positive and persevering attitude, difficulties are gradually resolved. Every step we take brings us closer to our goals, and every small achievement can be a great incentive to keep going. 

Therefore, I encourage all women to believe in themselves and take that first step toward their dreams. Passion and dedication are the keys to overcoming any obstacle on the road to success.
 

​Reflecting on the next decade, how do you foresee the role and presence of women evolving in the wine industry?

I firmly believe that there will be more and more women in the wine sector, both as winegrowers and winemakers. Currently, in Spain, we represent around 20% of the sector. This percentage, although significant, highlights the need for greater inclusion and visibility of women in this industry.

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I hope that, little by little, our work in the wine sector will become normalized and that our work will be valued equally. It is essential that women's contributions to wine are recognized without distinction. I hope that round tables and tastings will no longer have to be labeled as “women in wine” as if they were something different from the norm. Instead, they should be mixed spaces, with an equal presence of men and women.

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Diversity in work teams and in discussions about wine will enrich the industry as a whole. By including different perspectives and experiences, not only will a more equitable environment be fostered, but creativity and innovation in winemaking will also be enhanced.
 

Ultimately, my aspiration is that, over time, the presence of women in the wine sector will become the norm rather than the exception. Only then can we build a more inclusive and representative future for the wine industry.
 

​Can you share any upcoming projects or exciting developments in your winemaking career that we can look forward to?

This year, 2025, I have decided to launch a new line of wines, which includes two innovative proposals: wines with less extraction and easier to drink. My goal is to create a younger line, focusing on wines without aging, made with grapes from the current vintage. Despite this freshness, I do not want to lose the essence of the terroir or the varietal profile that characterizes my wines.

In this new line, one of the wines is a white made with Garnacha and Moscatel from the Montsant DO, while the other is a Garnacha rosé from the Priorat DOQ. Both wines are designed to be accessible and enjoyable, reflecting the freshness and liveliness that many consumers are looking for today.

Currently, there is a growing trend among young people towards lighter and fresher wines. This generation tends to prefer wines that are easy to enjoy, which translates into an interest in options without aging and with less complexity. Young people value authenticity and connection to the terroir, but they also seek enjoyable experiences that fit their dynamic lifestyle.

In addition, wine culture is evolving, with a focus on sustainability and responsible production. Today's consumers are more aware of where products come from and prefer those that reflect sustainable agricultural practices. Thus, by offering wines that meet these expectations, I hope not only to attract a younger audience, but also to contribute to a more conscious and responsible wine industry.