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From this producer, we currently have no wine.

History Habla

This is one of Spain’s most prestigious projects of the last few years. It is located in Extremadura (although this region is not particularly renowned for its wines). But the owners, José Civantos and Juan Tirado come from this region.

Their first idea was to set up a winery in Rioja or in Napa Valley. But they decided to go back to their roots instead, and invest in a place where wine was virtually unknown, Trujillo. It was a sort of gamble. But very well calculated. The two partners left nothing to chance: they had specialists from all over the world study the soils in depth, so as to know what to plant and where. The estate could secure the assistance of several Spanish and foreign universities to do the research. Their ambitions were clear: to put on the market one of Spain’s best wines, a wine that could hold its own amongst the very best.

The project started in 2001. After several experiments, in 2008, it was decided to put the first vintage (the 2005) on the market. The name chosen for the wine was Habla (“Speak!”). The concept being to let the wine speak for itself.

Every year, the estate tries new blends, so no wine is really the same as the previous one.

They are named with numbers, which are only used once: Habla N°1, Habla N°2, Habla N°3, etc… Each one is really unique.

Varieties

Studies were made before planting so as to know which grape variety was best suited to which soil. The vineyard is divided into 64 blocks. The chosen grapes are Syrah, Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Malbec and Tempranillo.

The total surface under vine is 200 hectares; all are farmed organically (with certification).

Tests were made in cooperation with the University of Zaragoza in order to check the aromatic potential of each grape variety and its evolution during the ripening cycle, and adapt the harvesting program. Another study, made in cooperation with the Universities of Montpellier and Berkeley, was focused on the sap flow of each varietal, so as to know precisely how much water they need.

Terroir

100% slate, slightly acid. This type of soil enables the wines to develop freshness and complexity, which is not that easy in such a hot region.

All 64 blocks are followed up individually. Soils and plant growth are analysed via remise sensing and infrared photography.

The climate is between continental and Atlantic, with little rainfall (Extremadura is separated from the Atlantic Ocean by Portugal). Hence the importance of following each block individually so as to measure the water stress. Some controlled irrigation is needed, especially for the younger vines.

Then again, research done in cooperation with the University of Zaragoza is trying to measure the influence of irrigation on the aromatic potential of the grapes.

Winemaking

Each block of vine is vinified separately in tanks then oak barrels which are specifically dedicated to each of them. For each decision the block of vine is the reference unit, the benchmark.

Harvesting is done by hand. Grapes are handled with a lot of care, so that they can stay intact until they arrive in the tanks.

So as to better control the fermentations, the estate entrusted the University of Madrid with a study on indigenous yeasts. This is an important subject: the University of Bordeaux is also studying the effects of diverse non-saccharomyses yeasts on saccharomyses yeast for the development of aromas.

Needless to say that the wine is made with the most “state of the art” technology.

Ageing (always in French oak barrels) is adapted to the wine of each block of vine.

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