FENAVIN: A Correspondent’s Diary Part 3

Day three of the Spanish Wine Fair, Fenavin, had two highly informative Round Table discussions on, “Wine and Public Health” and “Wine and Health:Recent Investigations” conducted by both medical practitioners and academics from around the world.

One could not help but take note of the relatively small but increasing number of organic wine growers in the country and the ecological role they were playing in maintaining the terroir of their vineyards and thereby producing ´healthier´ wines.

Certifying agencies such as the Sistema de Control (CE) and the Sohiscert ensure, after a rigorous testing process, that each bottle of ´organic´wine is free from pesticides, synthetic fertilizers and the vineyards devoid of any weed killers. At the time of plucking they inspect the machinery and other such equipment for any chemicals that they may impart to the wine. Other vineyards such Dionisos, named after the Greek God of Wine, takes this a step further by synchronizing their plucking and clarification periods with the location of the moon, thereby ensuring that the wine making process exploits gravity and natural filtration methods. Clay tinajás (amphora) aid in this process.

Given that the winemakers art shares an umbilical relationship with the land, it was heartening to see at Fenavin, experts from both within the country and overseas debating and strategizing on issues that would play a pivotal role in shaping the future of Spanish wines. Not only did the fair provide a forum for producers to meet potential buyers of wine but it also enabled winemakers from all over the country to meet and interact with other professionals in the industry.


From Rahoul Singh at Fenavin, the Spanish Wine Fair,Cuidad Real.