Ochoa

The vineyard at Ochoa is worked 365 days a year organically. They use short pruning to reduce yields and increase concentration in the future harvest. At Bodegas Ochoa, they do not harvest everything at once or follow a fixed order. Each grape is picked when it needs to be, because that is what nature calls for. Most of the time, they harvest at night so the grapes do not suffer, using a process that ensures they go from vine to tank in just half an hour. This helps prevent fermentation and guarantees the quality of their wines. The winery team controls the fermentation process, as well as barrel aging and bottling of the wines. They represent the fifth and sixth generations of a winegrowing family and, together with the people who work at Bodegas Ochoa, they get up every day with a very clear goal: to work in the vineyard and always pursue quality in wine while remaining true to their principles, their land, and their history. Their wine is born at home, on their land, raised among their vines and their old vineyard stock, and completes its development in the winery. They respect the natural balance of the land as much as possible and are one of the most advanced wineries in R&D. Years of work, research, and experimentation have taught them that, to make a great wine, it is essential to practice careful viticulture and obtain low yields in the vineyard. They have an innovative spirit, yet remain faithful to the legacy of the generations before them. Their vineyards come from the old vines of their ancestors; they have selected the best vines, and research has helped them multiply their plant material so they can continue making quality Ochoa wines. Health and ecology are also fundamental at Bodegas Ochoa: they practice comprehensive viticulture, treating the land as their grandparents did, while using the most advanced technology. They are also immersed in a process of transition to organic farming.";}i:1;a:3:{s:5:"title";s:20:"Zoltan Nagy’s Opinion";s:2:"id";s:19:"opinion-zoltan-nagy";s:7:"content";s:608:" cblockquote e“A wine is not made, it is born!” c/blockquote e cstrong eZoltan Nagy, c/strong e is a Wine Connaisseur who introduces us to many little-known corners of the world of Spanish wine that are still waiting to become widely known or discovered by the public. Zoltan Nagy is a wine writer, columnist for various digital media, and the personal brand of Romero and MadeinSpain in the world of wine. A member of the Spanish Association of Wine Journalists and Writers (AEPEV), he is also an expert in wine and gastronomy experiences in Spain for foreigners. In one sentence: he sells happiness through wine."}]}