May 3, 2023 • 46 mins
We are a family winery with a long tradition of winemaking with origins stretching back to 1790, when the first vineyards were established on our estates in the Penedès, situated a short journey of just 30 km from the Mediterranean coast and Barcelona.Our aim is to care for our vineyards in the best way we know to create organic wines and cava (Spanish sparkling wines) full of expression and the essence of our land. Land that for centuries has been dedicated to the cultivation of the vines.
Our passion for nature has always been the primary driving force to grow our vines organically, certified since 2002, and biodynamic since 2012.Our estates benefit from a rich biodiversity thanks to the different cultivation and fertilization methods that we practice. We have our own flock of sheep to fertilize the soil and feed the land. We carefully tend to and employ our own bee hives to take care of the pollination process and help us to reinforce the Mediterranean.
Our passion for nature has always been the primary driving force to grow our vines organically, certified since 2002, and biodynamic since 2012.Our estates benefit from a rich biodiversity thanks to the different cultivation and fertilization methods that we practice. We have our own flock of sheep to fertilize the soil and feed the land. We carefully tend to and employ our own bee hives to take care of the pollination process and help us to reinforce the Mediterranean.
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(00:00):
Welcome to Wine Soundtrack International. Listento the passion with which produces narrate their
winery and their world. In steadyanswers discover their stories, personalities and passions.
Hello, friends and listeners of WineSoundtrack Decision Rushers. And today I
am sitting with Martha Kazas from Perez. Hello Martha, Hello are you?
(00:26):
Thank you? I'm very well innew fine. That's brilliant. And can
you tell us a little bit aboutPalta. This is a family winery where
all the families involved. And mostimportant thing is that two women we are
the wine makers and we are thewives of the tos son, the two
(00:46):
brothers from the family. Right,and where exactly are you located? We
are south of Barcelona fifty kiland tosouth in the region of paredes Pellisition and
we are locating in five vineyards fromthe mail raft that's a little hill in
front of the beach, and thento the north with the mountains that we
(01:11):
have in Puntons. How many howmany acres of land do you have?
We have in total two hundred actorswith all the five states. Right,
So for all those that don't knowthat one acre is no point four hectors.
Okay, how many cases of winedo you produce per year? In
(01:34):
total? With Carver, the sparklingwine, red and white wines, we
produce eight hundred thousand bartles, soin cases perhaps it's one hundred and fifty
thousand cases of six barrels. Andyou produce all types of wines you just
said, white rose is reds Carver, any other type of wine age produced
(01:57):
when we can the wild board,let us we make the dessert wine,
the sweet wine, and sometimes wecan do it. And what are your
main markets? The most important marketis Canada, USA and Finland. But
then we are in more than fortycountries all around the world, sorry,
(02:21):
every every continent and you're you're everywhere, which is lovely. And what was
your first memory related to wine?It was with my childhood when my grandfather
made the wine in Bok, butit was very very little when he stopped
(02:43):
the wine the little winery in hishouse, and for this reason I didn't
remember. And when I met Imet my husband, he showed me the
winery, parts about the winery andwith the smelling. When I entered there,
I thought, wow, I wasin the wine world, but I
didn't know it so it was veryquick. Remember when I said, Wow,
(03:08):
my grandfather made wine and now I'mjust here making wine as well.
So it's fantastic. Our aromas bringyou back all those years and brilliant.
And what was your first or mostmemorable wine that you drank and what was
the occasion. It was when Itraveled to Australia in a short trip with
(03:32):
the family, when my sister inlaw started to study a maker, and
it was in Margaret River drinking LewinState chardonnay and then a conon in Kulun
State, all both in Margaret River, when I said, Wow, this
(03:52):
world is fantastic. I don't knowwhat I'm smelling, what I am drinking,
I don't know what's chardonnay, what'scoverage? When you for me,
it was like a Chinese language.But it was the moment of my life
that I think I thought that itwas a point to change and now I'm
here so hopefully for many many moreyears as well. You just talked about
(04:15):
Australia, but you've probably traveled alot around the world. Which is the
best foreign wine you've ever drunk?And which is the worst? I remember
in Burgundy when we visit a littletiny cellar that's called Ramonette. It was
a chardonnet that was aging in littlebarrels and the sample that he gave us
(04:43):
was incredible, and I was surprisedwith this chardonnet and the worst. I
don't remember the brand. It wasin a fair, in a wine fair.
I think it was an Austrian winery, but I don't remember. All
the wine were with a lot ofvolt lastid, with bread, a lot
(05:06):
of faults. That wow, forme, was quite funky, yes,
quite funky, yes, But Idon't remember the cellar. Right. Amongst
all the populations, the places youvisited, who do you think drinks the
best in terms of quality? Yes, Nordic countries like Finland, Sweden,
(05:29):
they don't have bineyards because that's impossibleto to grow the plants. And there
they have a lot of culture,a lot of gastronomic abilities and skills with
this tasting, and they know alot about wines. And here we have
a lot of vineyards, but peopledon't take care about it because they have
(05:56):
every day surrounded. For example,here we live in Villa Frana and if
you go through the highway to Barcelona, you you cross a lot of vineyards
and you have filed all around you, but you don't take care about it.
So usually when you have something,you don't take care, and when
you don't have it, you wantto know. So perhaps it's this is
(06:18):
the reason that the Nordic countries knowa lot, a lot of culture about
wines. Definitely, definitely, howmuch is your seller's most expensive bottle of
wine? This is a red winethat's called Dominicosine. That the vintage is
nineteen ninety six. I wasn't here, my assistant law as well, and
(06:40):
it was made by my father inlaw. And it's wonderful, amazing,
very complex. It's incredible wine,and till now it's alive, so it's
incredible wine. With this age,it's it's with a lot of body,
(07:01):
a lot of facidity. And nowwe repeated this, but not this stage.
So this vintage is around six hundredeuros and the rest vintages that we
have to to taste or to sellare around three hundred euros. Are the
vintages nineteen ninety eight, two thousandand three, two thousand and five,
(07:27):
eight and two thousand and thirteen.I think, now good stuff. Which
of you wines of the seller isactually giving you most satisfaction, because obviously
the most expensive wines can give yousatisfaction. But which which other wines are
giving you that type of satisfaction.Perhaps the microcube range that are these wines
(07:50):
that are single wines or little productionsof single vineyard and sometimes mono variatal with
only a variety of grape are thebest known, well known wines that Paris
(08:11):
Latta has. But of course theorigin range, the basic or the most
popular room wines like cava like Browtin Canada that's very popular. And well
then the grenage the shello calcati that'sa sherello that's typical sherello from Pennedes,
that represents the personality of the area. These kind of wines are the most
(08:37):
recognized and with a lot of satisfactionthat we have. Do you believe in
the perfect variety? I think no, because the perfection doesn't exist anywhere.
You. You always want to dothe best. You always want to achieve
or enhance more steps every every everyharvest. I want to do more things
(09:01):
better than the other harvest with newtechniques, with new blends or new plots
that I have now, for example, with small with Melbazia, with these
new varieties that we have every year, we want to do the best.
But we don't have a limit inin this kind of world of the wine
(09:26):
because always you can do something more. So the we don't have a roof
in our sailing limit. So it'suh, it's the best thing that and
and the thing that makes you tohave challenges every every year. So it's
(09:48):
fantastic. What's your opinion of winecritics and scores? There must be there
all all of the guides, thecritics, the judgments, the shows,
the wine shows. UM. It'sit's important that the that we have because
(10:09):
always you know, you want areference when you travel, you want a
guide for know the best corners ofa city or um. When you want
to know something, you you needa reference. You go to Google and
you search something. So with wine, we need we need these guides,
we need this um, this scores. But I'm not my opinion. I'm
(10:35):
not working for them. I'm workingfor having the best wine and having uh
happy my my wine lovers, mymy my friends and my customers. And
if then I have good scores inin in in a guide, I'm I'm
very happy. It's fantastic, butit's not the most importan for me.
(11:01):
Let's get the answer some wine andlook at you as a as a consumer.
What do you prefer? White,rose or red? I love all,
but depending on the moment of life. For example, when I studied
at the beginning twenty years ago,I loved a lot the red wines that
(11:26):
had a lot of wood, alot of impact of the skins, and
a lot of polyphonnels, very verydark, intensit hard tannins. They were
the best, And now I don'tlike it. I prefer white wines and
with different beatifications, different achievements thatyou can do with blends, perhaps sometimes
(11:52):
plants, but if not, withnew new white varieties. I'm now with
in love with whites white so whitestill or sparkling still, but of course
I make sparklings here cover cover isthe appellation of a sparkling the trational method,
but of course still wine, becauseI like the the character of this
(12:22):
variety. With a sparkling you canachieve it as well. But well,
uh, it's it's important to haveall. And of course if I have
sparkling, it's the best wine forpairing. So when you have a difficult
pairing take a taker of sparkling,sparkling, And regarding sparkling, obviously the
(12:46):
world knows champagne. Would you saychampagne or another style of sparkling wine.
I like champagne, but I'm discoveringall the things, and I am studying
this moment diploma dublicity and champaigns arevery good. Sometimes for me are boring.
(13:11):
Perhaps someone don't understand this, butI prefer to discover more things and
to taste and other traditional methods andother corners of the wall of wine,
and of course and other methods likeancestral method prosecco as well. And you
have a lot, a lot ofsparklings around the world that are very very
(13:33):
good and nice to discover, notonly fixed in champagne. That's of course
a lot very good champaigns I havetasted, But I prefer to discover more
things. You said before the cavaor sparkling wines are good for parents.
Have you ever gone absolutely crazy andpaired white wine with meat and red wines
(13:56):
with fish? That I would saycrazy because people nowaday the traditional parings proposite
the opposite. But what do youthink the difficult parings are very very interesting,
and I love a lot because whenyou are in a restaurant with a
group of people making a pairing andyou have artitudes for example, or sparagus,
(14:20):
wow, it's very very difficult topair. But with sparklings you have
a lot of interesting pairings. Andwith grand reserves, with a lot of
months of aging, and with thesethin bubbles, this elegant texture, it's
(14:41):
fantastic the sparklings for these difficult andtough pairings that have a challenge for for
a winemaker. Have you ever nowwe're humans? We we are humans.
(15:01):
Have you ever read too many classesor bottles of wine? And what was
the remedy for the hangover? Ofcourse once I have it, but I
think it's better to prevent than tohave the remedy. It's the same like
in agriculture, in organic agriculture andbiodynamic agriculture, we need to prevent before
(15:24):
than going then when you have thedamage was a problem. Going to to
have the the solved the disaster.So it's preferring, it's preferable to have
preventions. So with wine in moderation, of course, always always, I
say that it's very important to haveculture, to have gastronomy knowledge. I
(15:50):
teach with young people that's coming herewith families and sometimes schools that are here
with visits and my son's of course, I want to teach them to explain
that the wine is something that's usualin the in the diet and the return
(16:11):
diet, and it's a culture andastronomic thing that we need to to know.
We need to to learn how howto drink, and it's something that
maybe in the future and the schoolswe need to teach because we need to
(16:32):
grow citizens, to grow people,young people that have good decisions when they
eat and they drink. So it'simportant to prevent these hangovers. And the
best thing is to it before.If you know that's a party that's a
lot of wine or a wine tastingthat's with twenty or thirty barrels of wine,
(16:56):
and you drink more than you want, it's preferable to eat something before
and then have here a pillow inyour stomach. Work there are there are
a lot of wine of non wineor non alcoholic drinks out there or what
(17:19):
exactly, how would you explain tothem what they're actually missing out on.
What are they? What are they? What are they losing if they do
not try your wines. Yes,there are people I have friends that they
saying I don't like wine, AndI say, perhaps it's not the word
I don't like. Perhaps you likelike it, but you don't know because
(17:42):
you had in the past bad experienceperhaps, And sometimes it's this, they
had a bad that experience with badwine, or a bad moment or a
season that his body wasn't apprepared totaste wine. And if we explain is
(18:02):
then we observe this person and thewines that perhaps he or she likes,
and you do an initiation tasting becomingfrom zero to up. Perhaps I have
friends that they change this perception andthey lose if they don't drink. They
(18:27):
lose a lot of culture, alot of astronomy that with bearying with food.
It's incredible to see the differences withwine or without. And waters is
behind this world, this effort thatwe do in the agriculture, in the
winemaking and sensations and emotions that thepeople receive when you drink a wine,
(18:53):
you have a history there behind theborl and you have a lot of emotions
that you perceive when you taste.So it's this there's there's so much more
to wine. It's just not alcohol, it's just not liquid. There's a
lot, there's a lot, alot behind it. We love imagining things
here at Wine Soundtrack were we're greatat imagining things. And imagine now we're
(19:19):
in the middle of the vineyard,right at the property, and some aliens
land right in front of our cars, and what what wine from the cellar
would you offer them? Perhaps Iwill offer them a special wine for me
(19:40):
that's called Raddicks. It's made withSyra variety grape grape and it's made as
a rose wine. But it's aspecial rose to fall to fall in love
with it because it's intense in aromas, intense in in color. Not
this rocess that now are trendy,that are pale rossett. No, this
(20:03):
is uh um, a red wine, a very druby wine. And because
it's with a lot of fruit inthe note to understand a region, to
understand a wine, to understand awinery. And with this, I think
they will be the first wine loversfrom for Presbata from the of the space.
(20:30):
Brilliant and each vintage obviously changes,there's a lot out there. The
changes are there are there more thingsthat actually repeat themselves or the opposite.
No, every vintage is different becauseof problems with whether or not, because
(20:52):
sometimes you are it's incredible that youhave a good vintage with the necessary rainfall,
the necessary hours of sun and allis fantastic. That's only one or
twice in twenty years that I'm here. No, but it's incredible when you
have vintaged like this. But alwaysyou have something that makes the difference to
(21:18):
other harvests. So every year it'sdifferent. Every year you have different rainfall,
different damages, perhaps with a sprintfrost, with varieties that don't ripen
us you want, or you needto make decisions in a last minute to
(21:41):
make different options to make this winethat you wanted to. But well,
always is a challenge, and it'sthe richness of this world of wine that
I love a lot that for thisreason I'm involved all the time and now
with a lot of studies that bearvery m very happy to do it because
(22:04):
always you learn more and more andmore. Do you have any like um
good luck rituals for the harvest whenit's about to start? No, no,
because if not, you will saythat I'm a witch. I I
(22:25):
love to to make m some remedieswith herbs, with plants, with um
for example, in biodynamics, wemake some of meopathic ways to to to
make healthier our vineyards and by myselfon its energy and energetic therapy. That's
(22:48):
called open opono. That's personal.It's only for you. But if you
are fine with you, if youare with your introspective sensation, you are
very very comfortable. You have goodvibes, positive vibes that you transmit to
all others that are run to you. So it's something that's fantastic for you.
(23:15):
And then for going better in thewinery. It's not for going to
the vineyard and make a dance forhaving more rainfall. No, it's not
this, but perhaps in the futureI can imagine you do. But right,
do you capture any signs because obviouslythe dos of the appellations they say
(23:37):
that this has been a good vintage, a very good vintage, or an
excellent vintage. Did you capture anysigns and actually predict the outcome of the
of the actual harvest. It's difficultbecause you're observing the winter that for example
this year it's very very dry.Then the spring you have water or not,
(24:00):
and then all change in a weekwhen you are in the middle of
harvests like this year that we startedwith severe draft and then came the rainfall.
Every day, every afternoon, everymorning we had a little rain a
little rainfall, sorry, and thenwe shift the double amount of litters that
(24:26):
we had all the all the year. So it's impredictable. The harvest and
the weather forecast is something that it'spossible to know it is what it is.
And like I've heard of I don'tknow many, but I have heard
of producers walking up and down intheir cellar actually speak into their barrels.
(24:49):
Do you do that? No,but it can be. But no,
I always think in in my winesthat are from the team, of course,
not only for me, from me, but as as my babies.
They are my babies, and Iteach them to go around the world to
(25:11):
show our energy, our passion withvineyards, our passion with the white making.
And when you have it in yourtable, in your glass, I'm
very very happy. If you callme, or if you text me,
or in the Instagram or wherever youwant, say me, Marta, I'm
(25:33):
with your wine. I'm very veryhappy to drink it. It and it's
fantastic, and then I think withthem, Wow, thank you very much
Marta Alta or is it that wehave here now? Thank you for being
a good boy or good girl inthis table and to have amazing time to
these people that are our fans.And this is the passion that I want
(25:57):
to show to the customers with ourown lovers in the table. Yeah,
that the wines actually behave themselves.They're good, they're good boys and girls.
And some people I always love referringto Harry Potter that there's a witch
that she actually like reads tea leavesin the bottom of the cups. And
(26:19):
I know that obviously you don't readtea leaves, but you do do something
which is called crystallizations. Could youexplain a little bit, Yes, of
course, sensible crystallizations is a techniqueto measure the vital energy. That's the
gold aim, the objective that wewant to achieve in the wine, but
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in all of the vegetables of course, in the agriculture if you use the
ynamic agriculture. Ynamic agriculture agriculture meansto give life to the soil, to
give life to the plant, andthis vibration, this vitality as well into
the fruit. In this case,we have this transformation of the grape that's
the wine. And of course thisvitality is there, this energy, this
(27:11):
vital energy is there in the wine. And you can analyze this wine,
the grape if you want, theleaf of the vineyard if you want,
or an apple if you have agarden. And then with this sample is
um mixed with water that the waterwill make the vibration. It's the part
(27:34):
of this mix that makes the vibrationof the this energy. And then we
put a salt of copper that makesthe drop of this um solution that with
heat it evaporates the the water andyou obtain a drop in this plaque of
(28:00):
glass that it's a petri plaque thatyou use like in a laboratory to make
the this this an anallize. Andthen you need to serve the harmony in
this draw that you can observe highharmony or um low harmony depending on the
(28:25):
quantity of this vitality that you obtainedwith this agriculture. You can see this
vital energy. So this is mythe way to analyze. No, it's
not, you know, you're notreading the tea leaves, but more or
less it's there right the same.So when when you were little, what
(28:48):
do you want to be when yougrew up? Yes, I wanted to
be a high addresser because I lovedto have the hair and make um something
with with with your hair, andwith my cousin, we wanted to make
(29:10):
hairdressers in our house. Then whenI grew up, I wanted to become
a woman forecast. But when Iknew that I need to study physics,
it was when I decided to goto the chemics, so chemistry, and
(29:32):
so for this reason, I studieda pharmacist, and well I worked as
as a pharmacist. When when you'renot working, how do you spend your
free time? Of course with wine, it's something that you have in the
blood. And when we travel,because it's something that I love a lot
to discover new regions, new countries. We look for an area there in
(29:59):
this country to make wines or havesellers or wine bars to taste the wines
that are made in this region.But of course we like to to go
to ski. We like a lotto discover restaurants that astronomy. It's something
that I love a lot for thesethings I think in the future I will
have some problems with stomach. Butwell, I like a lot to eat
(30:25):
good food and to have pairings withthe food and wines or drinks that are
typical in the reagion. So thisis the things that I love to do
more good. So, apart fromskin, do you practice any other sports?
Yes, now I'm doing pilates.That's something that gives balance to the
body. And with my age nowit's no. But sometimes you feel something
(30:53):
in your knees, in your anklesthat are not good, so it's better
to do this balanced Eger sides.That's like pilates. That's something good.
Okay, but honestly, you knowyou're not that old. Who's your favorite
singer or group? My favorite singerI remember a lot the Boss Bruce Prinstein.
(31:18):
Then my first the disc was PhilCollins and Elton John And there are
the first singers that I love alot. And what's your favorite film dedicated
to the world of wine? Yes, uh s sides in Spanish Centre Coppas
(31:42):
and then the Sideways Sideways sorry SidewaysSideways and then the Sammiliar because Sideways um
gives the view of discovering the wineand then a little bit of romantics there
and the familiar, the difficulties thatyou have because this world of wine is
(32:07):
the elitist when you want to studythis, and the difficulties that you have
when you want to do something,when you have a challenge. But if
you have a hard job and thenyou want a lot, you can achieve
it. So it's a film thatlave of a lot. Referring back to
(32:30):
the romance that you refer to insideways, for a really romantic evening,
which wine would you would you order? Yes? Something red, so red
wine, but with like body,with a lot, a lot of romance,
because I think the smell it's thebest sensor that we have. So
(32:54):
for this moment, that's I'm allbetter a red flavored ramatic wine. Are
you? Are you? Do you? Do you support any like sports teams
or sports people because obviously it's notall sports teams. And if you do,
(33:15):
if they were to win a competition, what bottle of wine would you
give them? Yes, I'm um, I'm in love with Barton Football Club
Barcelona. That's football players and ifthey wins something I will give them,
(33:37):
you will give them For example,that's my wine that I have in my
in my soul. The wine wehave here on the table as well,
the syrah with hand harvest and handmaidin open barrels, and it's very very
elegant, very fruity, and forme is wine to to discover and to
(34:01):
to relax and then to share.So for a team that wins and win
an award, it's fantastic. Andalso a limited edition now because I can
see here's like one thousand, ninehundred and seventy six bottles made of the
two thousand and seventeen vintage. Itwas quite niche market, Yes it is.
It's it's a nice, nice winethat it has my name, so
(34:24):
it's my honor and it's fantastic.It's the best. And what's the best
piece of advice you've ever received.It was the grandfather that I'm very proud
to to to make them him sincethe age of eighty till ninety three that
(34:45):
he passed away, and he saidme, Martha, be yourself, be
the most honest and the most humblethat you can. And this it was.
It is that you will transmit tothe others, so that you give
is what that you receive. Sobe yourself and you have the health work
(35:10):
done. So it's something that wasincredible. And always he was thinking in
the wineards, thinking in the wines, thinking in the family, and the
experience that he had and the momentsthat I shared with him were like gold.
(35:30):
And these advice is that he toldme were fantastic to go through the
life. That's fantastic to to live, to to go with wines and to
transmit the personality of your family andyour bineyards and all that you have with
(35:51):
the wine. So here it's somethingwith about me in these wines that I
want to transmit. What piece ofadvice would you give to other people or
wine lovers? I think the same, because it's so nice to be yourself.
It's so nice to to transmit yourgood vibes, to to have all
(36:15):
the life in positive not with beingangry, upset and negative. Way,
if you are negative, you receivenegative things. So the tip that dice
is be yourself, be with goodvibrations and if you are happy with you,
(36:37):
that's the thing, being happy withyou love yourself. If you have
this, you can transmit to othersthis lovely moment that you have that's all
the time the same that you mustbe all the time loving yourself and then
you can love the others and theycan love you. So this word that
(37:00):
perhaps it seems rare, that thatlove is the thing that we need more
to to share and to have.Guys, what's what's the proudest achievement that
you've ever um done in the workplace? Perhaps to have the wine lovers,
(37:22):
our funds, the customers all thetime being with happy moments with our wines,
with this new um blends that.Of course, my father in law
made the wines that were traditional inthese moments in the seventies and the eighties,
(37:45):
but then in the nineties and thetwo thousand we changed. The third
generation changed a lot of things.So it's a nice see this evolution in
the people here that come to abusy it to to learn to taste and
use these things that every year youimprove in in new customers, in new
(38:08):
funds, and new people that arewatching you in a Instagram profile in boths
like that like now with went sounddrug that it's fantastic to have new people
that want to taste your wines.This this is good complete the sentence.
(38:30):
A table with that wine is likeit's like a a pasta macaroni, for
example, without sauce. It's somethingthat's heavy, try brilliant. Now we're
going back to the imagination stage,which is imagine is a VIP and photos
(38:53):
or VIP is photographed by Papa Razziin a restaurant and on the table there
in all its glory is one ofyour bottles? Which famous person would you
like to have drinking that wine?I'm thinking related to Arsa versus football club,
(39:17):
Pep Guariola, the coach when itwas the dream team that because now
we are in the bad moments,this moment with Varsa, but in these
glory moments, Ump Guardiola is myaim, a groupie of him. You're
(39:38):
you're your fan? My fan?No, I'm a fan, sorry uh
And I will be very very happy. But if not, that'sn't matter.
No celebrities. If someone share aphotograph with my wine and share to the
(39:59):
to the install or rather social media, I'm very very happy and it's fantastic
to see people um enjoying your wine. So it's fantastically It doesn't have to
be a paper raps or a VIP. And what what type of wines do
you think will be drunk in twothousand and three hundred. I don't like
(40:21):
because last day I watch to InstagramTV a wine that you can do it
in your in your house with somechemic powdery and I don't know. Something
that was very strange for me thatyou have. Yes, you have a
(40:44):
lot of the stage stage wine stagetwo, all all the steps to do
a wine, but all with chemics. It was very very awful something that
it was very freaky. So Idon't know, but I hope the climate
doesn't change too much, or Ihope it isn't the earth burnt. And
(41:08):
perhaps only in Himalaya mountains or Alpsmountains or some people have the last bineyards.
But I cross fingers that we willhave the wines that like like now,
did you think will still be drinkingwine in two thousand years time?
I don't know. Perhaps comes anothervirus COVID to the three, but I
(41:37):
hope that doesn't occur. It willit won't occur, But well, I
don't know. We will see.Two thousand years is a long long time
away and we're coming to the endnow. And name three wines that you
would take with you onto desert islandor to space. Regarding to the difficulties
(42:04):
that I can have it there thethree five or ten days that they can
survive. I think to have differentwines, so sparkling white or red or
perhaps a roseo way not but ifnot thinking that I need energy, perhaps
a desert wine, a sweet wine, a sweet wine, or a dessert
(42:30):
wine for a desert island. Yes, brilliant to have energy instead of instead
of like an energy bar, orjust take a sweet wine. Yes,
yes, brilliant. Exactly what isthe what is what wine making area in
the world would you still like toexplore? Perhaps thinking of now with the
(42:57):
mountains that they said, Himalaya orAlps, perhaps in streets the run and
they're not Italy Trento. That's somewherethat I think it's very difficult to work
and to explore this area. Ithink it's something that if I have the
opportunity, it's something that you wantto do. Yeah. Right, we've
(43:21):
not finished, not yet, right, And we love, as we've already
said, we love imagining things,but we also love playing little games.
So now at the time for alittle game, we're gonna play, and
I'm gonna pick some different wine varieties, some local varieties, so people can
get to know them. And andI want you to tell me a type
of song or a song or atype of music. So let's go with
(43:45):
number one. I'm gonna go withCerello. Cerello fantastic, our iconic variety
here in Penedes region. That's avariety that's not very powerful. It's wine
with personality, so perhaps ja jait's good with music to pair with Cerello.
(44:08):
That's the same that you can enjoya lot, but it's not very
powerful, so brilliant and green Ash, what what would you pair with Greenash?
What song with green Ash? That'sfantastic here as well. Another iconic
variety in Pendes region rock and roll, rock and roll. That you have
(44:30):
a lot of fruit with a goodbody, So rock and roll, that's
fantastic, fantastic. And the lastone Sumi probably not well known, but
it is is that it's growing here. And what type of what explain a
little bit about and what type ofmusic would you would you pair with it?
(44:51):
So as a red wine, redand grape Sumoli was here in the
past, now it's another time,uh cultivate here and as a enjoyable wine
and new wine and with a lotof new things. Always pop. The
(45:13):
music of pop always is the newthings, new musics that are always in
trending topics. So really popiant,brilliant, brilliant. Martha, thank you
ever so much for joining us todayon on on Wine soundtrack. Just before
we finished, would you like toremind us where people can actually find your
wines, where they can visit thetasting room and even your website and busy
(45:36):
to us. In the website that'sthrough all you point dot sorry pasta dot
com. There you have the optionto pay a busy to to have an
appointment. And then with the wineshop you can buy wines and we we
we give you to your house andit's very comfortable to do it. And
(46:01):
here in the winery we will receiveyou every day of the week to learn
about wine, about the culture ofPenedest region and Spain of course, and
we visit the winery, the coverroom, the barrel room, and then
we finish with tasting of different winesand you can have a lot, a
(46:23):
lot of information of the area,a lot of fun with these wines that
you can taste and have a niceexperience and a stay. So I invite
you to come and I wait herefor you, Martha. Fantastic. Thank
you very much, thank you,thank you. Thanks for listening to a
new episode of Wine Soundtrack International.For details and updates, visit our websites
(46:49):
wine soundtrack dot com.
Welcome to Wine Soundtrack International. Listento the passion with which produces narrate their
winery and their world. In steadyanswers discover their stories, personalities and passions.
Hello, friends and listeners of WineSoundtrack Decision Rushers. And today I
am sitting with Martha Kazas from Perez. Hello Martha, Hello are you?
(00:26):
Thank you? I'm very well innew fine. That's brilliant. And can
you tell us a little bit aboutPalta. This is a family winery where
all the families involved. And mostimportant thing is that two women we are
the wine makers and we are thewives of the tos son, the two
(00:46):
brothers from the family. Right,and where exactly are you located? We
are south of Barcelona fifty kiland tosouth in the region of paredes Pellisition and
we are locating in five vineyards fromthe mail raft that's a little hill in
front of the beach, and thento the north with the mountains that we
(01:11):
have in Puntons. How many howmany acres of land do you have?
We have in total two hundred actorswith all the five states. Right,
So for all those that don't knowthat one acre is no point four hectors.
Okay, how many cases of winedo you produce per year? In
(01:34):
total? With Carver, the sparklingwine, red and white wines, we
produce eight hundred thousand bartles, soin cases perhaps it's one hundred and fifty
thousand cases of six barrels. Andyou produce all types of wines you just
said, white rose is reds Carver, any other type of wine age produced
(01:57):
when we can the wild board,let us we make the dessert wine,
the sweet wine, and sometimes wecan do it. And what are your
main markets? The most important marketis Canada, USA and Finland. But
then we are in more than fortycountries all around the world, sorry,
(02:21):
every every continent and you're you're everywhere, which is lovely. And what was
your first memory related to wine?It was with my childhood when my grandfather
made the wine in Bok, butit was very very little when he stopped
(02:43):
the wine the little winery in hishouse, and for this reason I didn't
remember. And when I met Imet my husband, he showed me the
winery, parts about the winery andwith the smelling. When I entered there,
I thought, wow, I wasin the wine world, but I
didn't know it so it was veryquick. Remember when I said, Wow,
(03:08):
my grandfather made wine and now I'mjust here making wine as well.
So it's fantastic. Our aromas bringyou back all those years and brilliant.
And what was your first or mostmemorable wine that you drank and what was
the occasion. It was when Itraveled to Australia in a short trip with
(03:32):
the family, when my sister inlaw started to study a maker, and
it was in Margaret River drinking LewinState chardonnay and then a conon in Kulun
State, all both in Margaret River, when I said, Wow, this
(03:52):
world is fantastic. I don't knowwhat I'm smelling, what I am drinking,
I don't know what's chardonnay, what'scoverage? When you for me,
it was like a Chinese language.But it was the moment of my life
that I think I thought that itwas a point to change and now I'm
here so hopefully for many many moreyears as well. You just talked about
(04:15):
Australia, but you've probably traveled alot around the world. Which is the
best foreign wine you've ever drunk?And which is the worst? I remember
in Burgundy when we visit a littletiny cellar that's called Ramonette. It was
a chardonnet that was aging in littlebarrels and the sample that he gave us
(04:43):
was incredible, and I was surprisedwith this chardonnet and the worst. I
don't remember the brand. It wasin a fair, in a wine fair.
I think it was an Austrian winery, but I don't remember. All
the wine were with a lot ofvolt lastid, with bread, a lot
(05:06):
of faults. That wow, forme, was quite funky, yes,
quite funky, yes, But Idon't remember the cellar. Right. Amongst
all the populations, the places youvisited, who do you think drinks the
best in terms of quality? Yes, Nordic countries like Finland, Sweden,
(05:29):
they don't have bineyards because that's impossibleto to grow the plants. And there
they have a lot of culture,a lot of gastronomic abilities and skills with
this tasting, and they know alot about wines. And here we have
a lot of vineyards, but peopledon't take care about it because they have
(05:56):
every day surrounded. For example,here we live in Villa Frana and if
you go through the highway to Barcelona, you you cross a lot of vineyards
and you have filed all around you, but you don't take care about it.
So usually when you have something,you don't take care, and when
you don't have it, you wantto know. So perhaps it's this is
(06:18):
the reason that the Nordic countries knowa lot, a lot of culture about
wines. Definitely, definitely, howmuch is your seller's most expensive bottle of
wine? This is a red winethat's called Dominicosine. That the vintage is
nineteen ninety six. I wasn't here, my assistant law as well, and
(06:40):
it was made by my father inlaw. And it's wonderful, amazing,
very complex. It's incredible wine,and till now it's alive, so it's
incredible wine. With this age,it's it's with a lot of body,
(07:01):
a lot of facidity. And nowwe repeated this, but not this stage.
So this vintage is around six hundredeuros and the rest vintages that we
have to to taste or to sellare around three hundred euros. Are the
vintages nineteen ninety eight, two thousandand three, two thousand and five,
(07:27):
eight and two thousand and thirteen.I think, now good stuff. Which
of you wines of the seller isactually giving you most satisfaction, because obviously
the most expensive wines can give yousatisfaction. But which which other wines are
giving you that type of satisfaction.Perhaps the microcube range that are these wines
(07:50):
that are single wines or little productionsof single vineyard and sometimes mono variatal with
only a variety of grape are thebest known, well known wines that Paris
(08:11):
Latta has. But of course theorigin range, the basic or the most
popular room wines like cava like Browtin Canada that's very popular. And well
then the grenage the shello calcati that'sa sherello that's typical sherello from Pennedes,
that represents the personality of the area. These kind of wines are the most
(08:37):
recognized and with a lot of satisfactionthat we have. Do you believe in
the perfect variety? I think no, because the perfection doesn't exist anywhere.
You. You always want to dothe best. You always want to achieve
or enhance more steps every every everyharvest. I want to do more things
(09:01):
better than the other harvest with newtechniques, with new blends or new plots
that I have now, for example, with small with Melbazia, with these
new varieties that we have every year, we want to do the best.
But we don't have a limit inin this kind of world of the wine
(09:26):
because always you can do something more. So the we don't have a roof
in our sailing limit. So it'suh, it's the best thing that and
and the thing that makes you tohave challenges every every year. So it's
(09:48):
fantastic. What's your opinion of winecritics and scores? There must be there
all all of the guides, thecritics, the judgments, the shows,
the wine shows. UM. It'sit's important that the that we have because
(10:09):
always you know, you want areference when you travel, you want a
guide for know the best corners ofa city or um. When you want
to know something, you you needa reference. You go to Google and
you search something. So with wine, we need we need these guides,
we need this um, this scores. But I'm not my opinion. I'm
(10:35):
not working for them. I'm workingfor having the best wine and having uh
happy my my wine lovers, mymy my friends and my customers. And
if then I have good scores inin in in a guide, I'm I'm
very happy. It's fantastic, butit's not the most importan for me.
(11:01):
Let's get the answer some wine andlook at you as a as a consumer.
What do you prefer? White,rose or red? I love all,
but depending on the moment of life. For example, when I studied
at the beginning twenty years ago,I loved a lot the red wines that
(11:26):
had a lot of wood, alot of impact of the skins, and
a lot of polyphonnels, very verydark, intensit hard tannins. They were
the best, And now I don'tlike it. I prefer white wines and
with different beatifications, different achievements thatyou can do with blends, perhaps sometimes
(11:52):
plants, but if not, withnew new white varieties. I'm now with
in love with whites white so whitestill or sparkling still, but of course
I make sparklings here cover cover isthe appellation of a sparkling the trational method,
but of course still wine, becauseI like the the character of this
(12:22):
variety. With a sparkling you canachieve it as well. But well,
uh, it's it's important to haveall. And of course if I have
sparkling, it's the best wine forpairing. So when you have a difficult
pairing take a taker of sparkling,sparkling, And regarding sparkling, obviously the
(12:46):
world knows champagne. Would you saychampagne or another style of sparkling wine.
I like champagne, but I'm discoveringall the things, and I am studying
this moment diploma dublicity and champaigns arevery good. Sometimes for me are boring.
(13:11):
Perhaps someone don't understand this, butI prefer to discover more things and
to taste and other traditional methods andother corners of the wall of wine,
and of course and other methods likeancestral method prosecco as well. And you
have a lot, a lot ofsparklings around the world that are very very
(13:33):
good and nice to discover, notonly fixed in champagne. That's of course
a lot very good champaigns I havetasted, But I prefer to discover more
things. You said before the cavaor sparkling wines are good for parents.
Have you ever gone absolutely crazy andpaired white wine with meat and red wines
(13:56):
with fish? That I would saycrazy because people nowaday the traditional parings proposite
the opposite. But what do youthink the difficult parings are very very interesting,
and I love a lot because whenyou are in a restaurant with a
group of people making a pairing andyou have artitudes for example, or sparagus,
(14:20):
wow, it's very very difficult topair. But with sparklings you have
a lot of interesting pairings. Andwith grand reserves, with a lot of
months of aging, and with thesethin bubbles, this elegant texture, it's
(14:41):
fantastic the sparklings for these difficult andtough pairings that have a challenge for for
a winemaker. Have you ever nowwe're humans? We we are humans.
(15:01):
Have you ever read too many classesor bottles of wine? And what was
the remedy for the hangover? Ofcourse once I have it, but I
think it's better to prevent than tohave the remedy. It's the same like
in agriculture, in organic agriculture andbiodynamic agriculture, we need to prevent before
(15:24):
than going then when you have thedamage was a problem. Going to to
have the the solved the disaster.So it's preferring, it's preferable to have
preventions. So with wine in moderation, of course, always always, I
say that it's very important to haveculture, to have gastronomy knowledge. I
(15:50):
teach with young people that's coming herewith families and sometimes schools that are here
with visits and my son's of course, I want to teach them to explain
that the wine is something that's usualin the in the diet and the return
(16:11):
diet, and it's a culture andastronomic thing that we need to to know.
We need to to learn how howto drink, and it's something that
maybe in the future and the schoolswe need to teach because we need to
(16:32):
grow citizens, to grow people,young people that have good decisions when they
eat and they drink. So it'simportant to prevent these hangovers. And the
best thing is to it before.If you know that's a party that's a
lot of wine or a wine tastingthat's with twenty or thirty barrels of wine,
(16:56):
and you drink more than you want, it's preferable to eat something before
and then have here a pillow inyour stomach. Work there are there are
a lot of wine of non wineor non alcoholic drinks out there or what
(17:19):
exactly, how would you explain tothem what they're actually missing out on.
What are they? What are they? What are they losing if they do
not try your wines. Yes,there are people I have friends that they
saying I don't like wine, AndI say, perhaps it's not the word
I don't like. Perhaps you likelike it, but you don't know because
(17:42):
you had in the past bad experienceperhaps, And sometimes it's this, they
had a bad that experience with badwine, or a bad moment or a
season that his body wasn't apprepared totaste wine. And if we explain is
(18:02):
then we observe this person and thewines that perhaps he or she likes,
and you do an initiation tasting becomingfrom zero to up. Perhaps I have
friends that they change this perception andthey lose if they don't drink. They
(18:27):
lose a lot of culture, alot of astronomy that with bearying with food.
It's incredible to see the differences withwine or without. And waters is
behind this world, this effort thatwe do in the agriculture, in the
winemaking and sensations and emotions that thepeople receive when you drink a wine,
(18:53):
you have a history there behind theborl and you have a lot of emotions
that you perceive when you taste.So it's this there's there's so much more
to wine. It's just not alcohol, it's just not liquid. There's a
lot, there's a lot, alot behind it. We love imagining things
here at Wine Soundtrack were we're greatat imagining things. And imagine now we're
(19:19):
in the middle of the vineyard,right at the property, and some aliens
land right in front of our cars, and what what wine from the cellar
would you offer them? Perhaps Iwill offer them a special wine for me
(19:40):
that's called Raddicks. It's made withSyra variety grape grape and it's made as
a rose wine. But it's aspecial rose to fall to fall in love
with it because it's intense in aromas, intense in in color. Not
this rocess that now are trendy,that are pale rossett. No, this
(20:03):
is uh um, a red wine, a very druby wine. And because
it's with a lot of fruit inthe note to understand a region, to
understand a wine, to understand awinery. And with this, I think
they will be the first wine loversfrom for Presbata from the of the space.
(20:30):
Brilliant and each vintage obviously changes,there's a lot out there. The
changes are there are there more thingsthat actually repeat themselves or the opposite.
No, every vintage is different becauseof problems with whether or not, because
(20:52):
sometimes you are it's incredible that youhave a good vintage with the necessary rainfall,
the necessary hours of sun and allis fantastic. That's only one or
twice in twenty years that I'm here. No, but it's incredible when you
have vintaged like this. But alwaysyou have something that makes the difference to
(21:18):
other harvests. So every year it'sdifferent. Every year you have different rainfall,
different damages, perhaps with a sprintfrost, with varieties that don't ripen
us you want, or you needto make decisions in a last minute to
(21:41):
make different options to make this winethat you wanted to. But well,
always is a challenge, and it'sthe richness of this world of wine that
I love a lot that for thisreason I'm involved all the time and now
with a lot of studies that bearvery m very happy to do it because
(22:04):
always you learn more and more andmore. Do you have any like um
good luck rituals for the harvest whenit's about to start? No, no,
because if not, you will saythat I'm a witch. I I
(22:25):
love to to make m some remedieswith herbs, with plants, with um
for example, in biodynamics, wemake some of meopathic ways to to to
make healthier our vineyards and by myselfon its energy and energetic therapy. That's
(22:48):
called open opono. That's personal.It's only for you. But if you
are fine with you, if youare with your introspective sensation, you are
very very comfortable. You have goodvibes, positive vibes that you transmit to
all others that are run to you. So it's something that's fantastic for you.
(23:15):
And then for going better in thewinery. It's not for going to
the vineyard and make a dance forhaving more rainfall. No, it's not
this, but perhaps in the futureI can imagine you do. But right,
do you capture any signs because obviouslythe dos of the appellations they say
(23:37):
that this has been a good vintage, a very good vintage, or an
excellent vintage. Did you capture anysigns and actually predict the outcome of the
of the actual harvest. It's difficultbecause you're observing the winter that for example
this year it's very very dry.Then the spring you have water or not,
(24:00):
and then all change in a weekwhen you are in the middle of
harvests like this year that we startedwith severe draft and then came the rainfall.
Every day, every afternoon, everymorning we had a little rain a
little rainfall, sorry, and thenwe shift the double amount of litters that
(24:26):
we had all the all the year. So it's impredictable. The harvest and
the weather forecast is something that it'spossible to know it is what it is.
And like I've heard of I don'tknow many, but I have heard
of producers walking up and down intheir cellar actually speak into their barrels.
(24:49):
Do you do that? No,but it can be. But no,
I always think in in my winesthat are from the team, of course,
not only for me, from me, but as as my babies.
They are my babies, and Iteach them to go around the world to
(25:11):
show our energy, our passion withvineyards, our passion with the white making.
And when you have it in yourtable, in your glass, I'm
very very happy. If you callme, or if you text me,
or in the Instagram or wherever youwant, say me, Marta, I'm
(25:33):
with your wine. I'm very veryhappy to drink it. It and it's
fantastic, and then I think withthem, Wow, thank you very much
Marta Alta or is it that wehave here now? Thank you for being
a good boy or good girl inthis table and to have amazing time to
these people that are our fans.And this is the passion that I want
(25:57):
to show to the customers with ourown lovers in the table. Yeah,
that the wines actually behave themselves.They're good, they're good boys and girls.
And some people I always love referringto Harry Potter that there's a witch
that she actually like reads tea leavesin the bottom of the cups. And
(26:19):
I know that obviously you don't readtea leaves, but you do do something
which is called crystallizations. Could youexplain a little bit, Yes, of
course, sensible crystallizations is a techniqueto measure the vital energy. That's the
gold aim, the objective that wewant to achieve in the wine, but
(26:47):
in all of the vegetables of course, in the agriculture if you use the
ynamic agriculture. Ynamic agriculture agriculture meansto give life to the soil, to
give life to the plant, andthis vibration, this vitality as well into
the fruit. In this case,we have this transformation of the grape that's
the wine. And of course thisvitality is there, this energy, this
(27:11):
vital energy is there in the wine. And you can analyze this wine,
the grape if you want, theleaf of the vineyard if you want,
or an apple if you have agarden. And then with this sample is
um mixed with water that the waterwill make the vibration. It's the part
(27:34):
of this mix that makes the vibrationof the this energy. And then we
put a salt of copper that makesthe drop of this um solution that with
heat it evaporates the the water andyou obtain a drop in this plaque of
(28:00):
glass that it's a petri plaque thatyou use like in a laboratory to make
the this this an anallize. Andthen you need to serve the harmony in
this draw that you can observe highharmony or um low harmony depending on the
(28:25):
quantity of this vitality that you obtainedwith this agriculture. You can see this
vital energy. So this is mythe way to analyze. No, it's
not, you know, you're notreading the tea leaves, but more or
less it's there right the same.So when when you were little, what
(28:48):
do you want to be when yougrew up? Yes, I wanted to
be a high addresser because I lovedto have the hair and make um something
with with with your hair, andwith my cousin, we wanted to make
(29:10):
hairdressers in our house. Then whenI grew up, I wanted to become
a woman forecast. But when Iknew that I need to study physics,
it was when I decided to goto the chemics, so chemistry, and
(29:32):
so for this reason, I studieda pharmacist, and well I worked as
as a pharmacist. When when you'renot working, how do you spend your
free time? Of course with wine, it's something that you have in the
blood. And when we travel,because it's something that I love a lot
to discover new regions, new countries. We look for an area there in
(29:59):
this country to make wines or havesellers or wine bars to taste the wines
that are made in this region.But of course we like to to go
to ski. We like a lotto discover restaurants that astronomy. It's something
that I love a lot for thesethings I think in the future I will
have some problems with stomach. Butwell, I like a lot to eat
(30:25):
good food and to have pairings withthe food and wines or drinks that are
typical in the reagion. So thisis the things that I love to do
more good. So, apart fromskin, do you practice any other sports?
Yes, now I'm doing pilates.That's something that gives balance to the
body. And with my age nowit's no. But sometimes you feel something
(30:53):
in your knees, in your anklesthat are not good, so it's better
to do this balanced Eger sides.That's like pilates. That's something good.
Okay, but honestly, you knowyou're not that old. Who's your favorite
singer or group? My favorite singerI remember a lot the Boss Bruce Prinstein.
(31:18):
Then my first the disc was PhilCollins and Elton John And there are
the first singers that I love alot. And what's your favorite film dedicated
to the world of wine? Yes, uh s sides in Spanish Centre Coppas
(31:42):
and then the Sideways Sideways sorry SidewaysSideways and then the Sammiliar because Sideways um
gives the view of discovering the wineand then a little bit of romantics there
and the familiar, the difficulties thatyou have because this world of wine is
(32:07):
the elitist when you want to studythis, and the difficulties that you have
when you want to do something,when you have a challenge. But if
you have a hard job and thenyou want a lot, you can achieve
it. So it's a film thatlave of a lot. Referring back to
(32:30):
the romance that you refer to insideways, for a really romantic evening,
which wine would you would you order? Yes? Something red, so red
wine, but with like body,with a lot, a lot of romance,
because I think the smell it's thebest sensor that we have. So
(32:54):
for this moment, that's I'm allbetter a red flavored ramatic wine. Are
you? Are you? Do you? Do you support any like sports teams
or sports people because obviously it's notall sports teams. And if you do,
(33:15):
if they were to win a competition, what bottle of wine would you
give them? Yes, I'm um, I'm in love with Barton Football Club
Barcelona. That's football players and ifthey wins something I will give them,
(33:37):
you will give them For example,that's my wine that I have in my
in my soul. The wine wehave here on the table as well,
the syrah with hand harvest and handmaidin open barrels, and it's very very
elegant, very fruity, and forme is wine to to discover and to
(34:01):
to relax and then to share.So for a team that wins and win
an award, it's fantastic. Andalso a limited edition now because I can
see here's like one thousand, ninehundred and seventy six bottles made of the
two thousand and seventeen vintage. Itwas quite niche market, Yes it is.
It's it's a nice, nice winethat it has my name, so
(34:24):
it's my honor and it's fantastic.It's the best. And what's the best
piece of advice you've ever received.It was the grandfather that I'm very proud
to to to make them him sincethe age of eighty till ninety three that
(34:45):
he passed away, and he saidme, Martha, be yourself, be
the most honest and the most humblethat you can. And this it was.
It is that you will transmit tothe others, so that you give
is what that you receive. Sobe yourself and you have the health work
(35:10):
done. So it's something that wasincredible. And always he was thinking in
the wineards, thinking in the wines, thinking in the family, and the
experience that he had and the momentsthat I shared with him were like gold.
(35:30):
And these advice is that he toldme were fantastic to go through the
life. That's fantastic to to live, to to go with wines and to
transmit the personality of your family andyour bineyards and all that you have with
(35:51):
the wine. So here it's somethingwith about me in these wines that I
want to transmit. What piece ofadvice would you give to other people or
wine lovers? I think the same, because it's so nice to be yourself.
It's so nice to to transmit yourgood vibes, to to have all
(36:15):
the life in positive not with beingangry, upset and negative. Way,
if you are negative, you receivenegative things. So the tip that dice
is be yourself, be with goodvibrations and if you are happy with you,
(36:37):
that's the thing, being happy withyou love yourself. If you have
this, you can transmit to othersthis lovely moment that you have that's all
the time the same that you mustbe all the time loving yourself and then
you can love the others and theycan love you. So this word that
(37:00):
perhaps it seems rare, that thatlove is the thing that we need more
to to share and to have.Guys, what's what's the proudest achievement that
you've ever um done in the workplace? Perhaps to have the wine lovers,
(37:22):
our funds, the customers all thetime being with happy moments with our wines,
with this new um blends that.Of course, my father in law
made the wines that were traditional inthese moments in the seventies and the eighties,
(37:45):
but then in the nineties and thetwo thousand we changed. The third
generation changed a lot of things.So it's a nice see this evolution in
the people here that come to abusy it to to learn to taste and
use these things that every year youimprove in in new customers, in new
(38:08):
funds, and new people that arewatching you in a Instagram profile in boths
like that like now with went sounddrug that it's fantastic to have new people
that want to taste your wines.This this is good complete the sentence.
(38:30):
A table with that wine is likeit's like a a pasta macaroni, for
example, without sauce. It's somethingthat's heavy, try brilliant. Now we're
going back to the imagination stage,which is imagine is a VIP and photos
(38:53):
or VIP is photographed by Papa Razziin a restaurant and on the table there
in all its glory is one ofyour bottles? Which famous person would you
like to have drinking that wine?I'm thinking related to Arsa versus football club,
(39:17):
Pep Guariola, the coach when itwas the dream team that because now
we are in the bad moments,this moment with Varsa, but in these
glory moments, Ump Guardiola is myaim, a groupie of him. You're
(39:38):
you're your fan? My fan?No, I'm a fan, sorry uh
And I will be very very happy. But if not, that'sn't matter.
No celebrities. If someone share aphotograph with my wine and share to the
(39:59):
to the install or rather social media, I'm very very happy and it's fantastic
to see people um enjoying your wine. So it's fantastically It doesn't have to
be a paper raps or a VIP. And what what type of wines do
you think will be drunk in twothousand and three hundred. I don't like
(40:21):
because last day I watch to InstagramTV a wine that you can do it
in your in your house with somechemic powdery and I don't know. Something
that was very strange for me thatyou have. Yes, you have a
(40:44):
lot of the stage stage wine stagetwo, all all the steps to do
a wine, but all with chemics. It was very very awful something that
it was very freaky. So Idon't know, but I hope the climate
doesn't change too much, or Ihope it isn't the earth burnt. And
(41:08):
perhaps only in Himalaya mountains or Alpsmountains or some people have the last bineyards.
But I cross fingers that we willhave the wines that like like now,
did you think will still be drinkingwine in two thousand years time?
I don't know. Perhaps comes anothervirus COVID to the three, but I
(41:37):
hope that doesn't occur. It willit won't occur, But well, I
don't know. We will see.Two thousand years is a long long time
away and we're coming to the endnow. And name three wines that you
would take with you onto desert islandor to space. Regarding to the difficulties
(42:04):
that I can have it there thethree five or ten days that they can
survive. I think to have differentwines, so sparkling white or red or
perhaps a roseo way not but ifnot thinking that I need energy, perhaps
a desert wine, a sweet wine, a sweet wine, or a dessert
(42:30):
wine for a desert island. Yes, brilliant to have energy instead of instead
of like an energy bar, orjust take a sweet wine. Yes,
yes, brilliant. Exactly what isthe what is what wine making area in
the world would you still like toexplore? Perhaps thinking of now with the
(42:57):
mountains that they said, Himalaya orAlps, perhaps in streets the run and
they're not Italy Trento. That's somewherethat I think it's very difficult to work
and to explore this area. Ithink it's something that if I have the
opportunity, it's something that you wantto do. Yeah. Right, we've
(43:21):
not finished, not yet, right, And we love, as we've already
said, we love imagining things,but we also love playing little games.
So now at the time for alittle game, we're gonna play, and
I'm gonna pick some different wine varieties, some local varieties, so people can
get to know them. And andI want you to tell me a type
of song or a song or atype of music. So let's go with
(43:45):
number one. I'm gonna go withCerello. Cerello fantastic, our iconic variety
here in Penedes region. That's avariety that's not very powerful. It's wine
with personality, so perhaps ja jait's good with music to pair with Cerello.
(44:08):
That's the same that you can enjoya lot, but it's not very
powerful, so brilliant and green Ash, what what would you pair with Greenash?
What song with green Ash? That'sfantastic here as well. Another iconic
variety in Pendes region rock and roll, rock and roll. That you have
(44:30):
a lot of fruit with a goodbody, So rock and roll, that's
fantastic, fantastic. And the lastone Sumi probably not well known, but
it is is that it's growing here. And what type of what explain a
little bit about and what type ofmusic would you would you pair with it?
(44:51):
So as a red wine, redand grape Sumoli was here in the
past, now it's another time,uh cultivate here and as a enjoyable wine
and new wine and with a lotof new things. Always pop. The
(45:13):
music of pop always is the newthings, new musics that are always in
trending topics. So really popiant,brilliant, brilliant. Martha, thank you
ever so much for joining us todayon on on Wine soundtrack. Just before
we finished, would you like toremind us where people can actually find your
wines, where they can visit thetasting room and even your website and busy
(45:36):
to us. In the website that'sthrough all you point dot sorry pasta dot
com. There you have the optionto pay a busy to to have an
appointment. And then with the wineshop you can buy wines and we we
we give you to your house andit's very comfortable to do it. And
(46:01):
here in the winery we will receiveyou every day of the week to learn
about wine, about the culture ofPenedest region and Spain of course, and
we visit the winery, the coverroom, the barrel room, and then
we finish with tasting of different winesand you can have a lot, a
(46:23):
lot of information of the area,a lot of fun with these wines that
you can taste and have a niceexperience and a stay. So I invite
you to come and I wait herefor you, Martha. Fantastic. Thank
you very much, thank you,thank you. Thanks for listening to a
new episode of Wine Soundtrack International.For details and updates, visit our websites
(46:49):
wine soundtrack dot com.
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