On #Internationalcavaday we caught up with the world's most smiley winemaker, Eva Plazas Torné, to chat bout her experience at the renowned Caves Vilarnau:
- What inspired you to become a winemaker?
I was born in Sant Sadurní d'Anoia, the capital of Cava, and even at my baptism (when I was just a few months old), they dipped my pacifier in Cava! When I was older I knew that I wanted to dedicate myself to the land, agriculture, and the environment of the region. That's why I started by studying Agricultural Engineering, and when I finished, I specialised in viticulture and oenology, which was what I had been exposed to in my surroundings since I was a child.
- What is your winemaking philosophy?
My winemaking philosophy is simple: to protect the grape's aromatic precursors (found in the pulp and skin) as much as possible and to avoid oxidation and the loss of these aromas throughout the entire process.
- Spain is probably best known for its red wine globally, what made you decide to focus on producing Cava?
In the Penedès region it has always been about using white grape varieties to make Cava. In fact, during excavations at the Font de la Caña site, grape seeds dating back 2800 years were found, and they are from white grape varieties!
- Speaking of grape varieties, which do you choose to work with?
The three indigenous grape varieties of Cava, Macabeu, Xarel·lo, and Parellada, each contribute their own characteristics which, when blended together effectively, produce incredible results. Chardonnay is a versatile grape that we can add carefully to a blend (typically around 15%-20%), and in Rosé Cavas, Garnacha is a brilliant variety to work with.
- How do you find a balance between traditional and modern winemaking?
When it comes to Cava, I believe there are two schools of thought among winemakers. There are those who use wines aged in barrels with soleras for the dosage liqueur... and then there are those of us who use a wine that closely resembles the base wine used for Cava, so as not to "mask" the primary aromas of the grape, the secondary aromas from bottle fermentation, and the tertiary aromas from aging.
- What kind of soils are in the Vilarnau vineyards?
In our vineyards, very close to the Anoia River, we have alluvial soil composed of three layers. The first layer is clay, the second layer consists of pebbles and gravel, and the third layer is fine sand or sauló.
- What do you think about the new Cava D.O regulations?
The regulations are much stricter – but this is a good thing! One important component is zoning, allowing consumers to know the exact origin of the Cava they buy. For example, Vilarnau is located in Comtats de Barcelona, Valles of Anoia-Foix. Another vital addition is the ageing criteria. There are the Superior Guard Cavas: Reserve (aged more than 18 months) and Grand Reserve (aged more than 30 months). All the grapes for these Superior Guard Cavas come from organic vines that are at least 10 years old. This means that only grapes harvested from vines that have been growing for more than a decade are used, which typically results in higher quality fruit. I think the new regulations are really important to the quality positioning of Cava globally.
- Vilarnau are sustainability champions, why does it mean so much to you?
Sustainability is the DNA of Vilarnau, but for us, it's not just about organic vineyards; it's about everything and must be understood globally. That's why we are certified with SWFCP (Social Wineries for Climate Protection), where social aspects, reducing carbon footprint, water footprint, waste, electricity consumption are considered. We have a biomass boiler that operates with vineyard trimmings, solar panels, a rainwater accumulation lake...these are all vital components of achieving our sustainability goals.
-Can you tell us a little bit about the new beehives?
We’re always looking to further our sustainability efforts – so we now have 10 beehives to produce honey! We understand that pollination of flowers is vital for our food and biodiversity, so protecting the bees, which are quickly disappearing from our ecosystems, is crucial to us.
- Is it more difficult to produce organic wine?
Yes! Especially in rainy years, as combating mildew and oidium (the two fungi we encounter most in the vineyard) is the most challenging aspect when the weather isn’t great.
- Has climate change affected your winemaking practices?
Definitely! Climate change is affecting us primarily due to two factors: drought and heatwaves. As a result, we are seeing an increase in pH and a decrease in acidity in the musts, which means we have to bring forward the harvest dates, work with much shorter maceration times, and reduce press yields overall.
- You are always so passionate about Vilarnau, what gives you the motivation?
I am motivated by the company's commitment to the land, protecting the vineyards, the viticulturists, biodiversity, all aiming to be a leading brand in quality and organic Cava!
- What are you most proud of as a winemaker?
The most challenging but also the most enjoyable part is that every year, each harvest is different! This means you never stop learning. You're always learning new things because each year is unique, and at the same time, it's a job where you're constantly adapting and reacting throughout the year. It's a continuous cycle, and there's no time to get bored!
- What foods do you like to eat with Vilarnau Cava?
All foods!!! We have a meal for every cava, but I believe that a Vilarnau Cava can start a meal and finish it. From beginning to end, our Cava can be enjoyed with every course in a range of cuisine – especially Vilarnau Brut Nature.
- What's next for Vilarnau?
We’re always developing new projects. Currently, we’re working on a project to produce a sulphite-free Cava, the Mooncava, which I have developed following lunar phases...
- Finally, what’s your favourite Vilarnau wine?
Vilarnau Rosé Organic !!!!
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You can follow Eva on Instagram and Vilarnau on Instagram and Facebook
