MEET Alex Virgili
Briefly, what does sustainability mean to you?
Packaging and minimising the impact of transport is just as important as all the efforts to be sustainable in the vineyard. Bag in box & refillable bottles are the future.
What steps are you taking to be more sustainable in your vineyard and winery?
Our company culture: save as much as we can. We are very proud to use all the horse shit from our neighbour as our premium fertilizer!
Why did you make the choice to be organic?
We are certified organic, we hate the paperwork but thanks to our Catalan clime it’s easy to grow organic vines.
Who is the unsung hero in your workforce?
His name is Facundo, he is 62-year-old and for over 36 years has been looking after our land and vineyards. He is the most authentic person in our team. The way he treats the vines is the same way that our grandparents used to. And he is the greatest chef I have ever met.
What impact do you think climate change will have in your region over the next few decades?
Faster ripening of our grapes and early harvest. In the not far-off future, we will start harvesting in June!
Briefly describe your winemaking style:
Our flagship grape is Xarel·lo, we select the yeasts and ferment the must in stainless steel tanks during over 3 weeks at very low temperature (16ºC). After fermentation we make batonnage of the lees for the next 4-5 months. We don’t like to use oak, we like to drink Xarel·lo as it is!
Which is your favourite grape variety to work with?
Xarel·lo, our indigenous grape from Penedes region and the greatest anti-aging white grape on Earth!
What would be the perfect food pairing for the wine you’re supplying to BW?
A Paella in Formentera.
How would you pitch your wine to a customer at a bar or restaurant?
It’s hard to find this level of pleasure for this amount of money. Please, drink and enjoy!
What do you think is the next big trend in the world of wine?
Sparkling Rosé is the next big thing.