NURIA RENOM
Winemaker, Can Barceló
Nuria’s legacy in the Barcelona wine scene was cemented after being the head sommelier for Bar Brutal for 6 years, known for bringing life to Natural Wines. We had the opportunity to visit Nuria and her partner Arola in their Vineyard, Can Barcelo, and get to understand what drives her passion for winemaking whilst working on a collaboration in 'Back to Wine'
Interview with Nuria
Can you share a memorable moment that solidified your passion for winemaking?
As I experienced, the Natural Wine community is as a big family where you share worldwide passion and commitment with the environment and the wine. Having been able to travel around the world, to live and to work with different people with different approaches is like a gift to grow your soul and improve in your mission.
How has your commitment to ecological vineyard cultivation and biodynamic practices shaped the perception and quality of the wines you produce?
As someone coming from Sommelier education, there is no other way of approaching agriculture than from the respect to the land. That necessarily means bio growing and if possible, application of biodynamic preparations in order to bring live and diversity to the land.
What specific traditional winemaking techniques do you find most fascinating and valuable in your winemaking process?
I would say Ancestral (Pet-nat) is my flagship technique. It was my first wine back in 2014, and still more than half of the wines I make. Bubbles are always a good reason to celebrate, bring happiness and make life easier.
If someone were to taste one of your wines, what key aspects of your winemaking philosophy would they find in the glass?
Energy! Wines should show landscape and intention. They should fill your body and soul.
Could you describe a tasting experience that profoundly impacted your approach to winemaking?
Chat Zen 2011 from La Sorga was one of the first wines where I felt it was not me drinking the wine if not was the wine taking control of me
"Bubbles are always a good reason to celebrate, bring happiness and make life easier."
Could you introduce us to an indigenous grape variety that you work with and explain what makes it distinct and interesting?
Since 2021, when we bought the property, we entered into the kingdom of Parellada, now my main grape, normally planted in high, coolest parts of Penedès. With delicate profile, low alcohol, turns perfect for sparkling. I got the chance of having really old vines of Macabeu in the vineyard, with an unique depth character. Some fruity Tempranillo and a high acidity Chardonnay, that I love for long aging sparkling.
I keep working with some fruit from near the Mediterranean sea, as Muscat and white Grenache, which I loved for so long.
What is the most rewarding aspect of your career as a woman winemaker, and have you faced any unique challenges in the wine industry?
Entering into a male-dominated industry is always a challenge for an outsider woman, but getting to find a place and manage a vineyard and transforming it into a beautiful wine is the best reward ever.
Looking ahead, what legacy would you like to leave as a woman winemaker, and how do you envision the future role of women in the industry?
That everything is possible. The world is slowly changing and we are demonstrating our power, capability and unique way of interpretation of viticulture and wine making
Reflecting on the next decade, how do you foresee the role and presence of women evolving in the wine industry?
It is a fact that every time we luckily find more and more women in the wine scene. Hopefully we will find them more in the farm as well and free for interpreting its fruits.
"Every vintage is a new challenge, every year you learn, you try, you experiment, you grow.
A future full of bubbles will be coming soon!"
