A festival of colour begins in the vineyard: the Envero begins

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The saying goes that by Saint Joaquin and Saint Ana the grapes get coloured; with the sun as a witness, in the second half of July the vineyard is in one of its crucial points, perhaps the most important process after flowering. The berries are green and develop a photosynthetic activity as if they were leaves. Its sugar content is low and acidity is too high, the grain is inedible, precisely because of the high content  of acids.


With veraison process begins the great transformation in the cluster: acids (mainly malic acid, tartaric acid, and a lesser presence of citric acid) are yielding in favor of sugars (fructose and glucose) as a result of photosynthesis and from reserves that were being accumulated in the wood of the plant.  This is one of the reasons that older vineyards have higher quality and more regular maturation within the same plot.


This process not only occurs in the biochemical composition of the fruit, but also it is visible in the visual aspect of the cluster, by causing a color change from green to yellow in white varieties or to the black-bluish color in red varieties.

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Bodegas VERUM will produce the first wine with CO2 negative emissions.

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  • A team of scientists from the UCLM in collaboration with the Premium wines division of ALTOSA Distilleries, Bodegas VERUM, have achieved to produce sodium carbonate by capturing the CO2 from fermentation.
  • This pioneering technology could avoid 3.76% of CO2 emissions in the region, with a significant socio-economic and environmental impact at international level.

A group of scientists from the University of Castilla-La Mancha has worked for three years on the ‘CO2-AFP Strategy’ project in collaboration with the ALTOSA wine division (Alcoholes de Tomelloso, S.A.). Bodegas Verum, Premium wine division, will house the model winery to show this new development to produce sodium carbonate in a sustainable way and eliminating the emissions into the atmosphere, which could make it the first winery with negative emissions of CO2 of the world in the manufacturing process.


Autumn, the starting point.

The 2021 harvest of Bodegas Verum will be the test bench for the elaboration of the first wines with CO2 capture, which will be later completed with the design and execution of the first winery with negative emissions in the world in the fermentation process with the capacity to capture more than 8.5 tons of CO2, while generating more than 20 tons of sodium carbonate in a sustainable way and reducing drastically the carbon footprint and thereby improving the environmental impact of all processes.

According to the group of scientists formed by Santiago García, Carlos Alonso Moreno, Jorge Enrique Zafrilla, Jesús Canales and the engineers Abdessamad Gueddari and María Paz García, together with the management and technical team of ALTOSA-VERUM, the reduction of the carbon footprint would improve the environmental impact of all the processes that are part of the following phases of the value chain.


A project with scientific endorsement.

The purity and yield of the sodium carbonate obtained exceeds 99.95 percent, which is the definitive push for its application on an industrial scale. According to the UCLM, the result is published in the prestigious scientific journal ‘Science of The Total Environment’.

The use of this technology by the main wineries in Castilla-La Mancha would reduce the emission of nearly 500,000 tons of CO2, 3.76 percent of the region’s CO2 emissions. If we extrapolate these data to the international context, the wine sector would be unique for its low emissions, the positive impact of the vineyard on the environment and the drastic reduction of CO2.

The high socioeconomic impact of this Project will contribute to the creation of a new growth vector for the regional economy. It has been in development since 2018 within the Carbon Dioxide Utilization (CDU) strategy.

VERUM is the Premium wine brand of the ALTOSA wine division, which has one of the largest extensions of organic vineyards in the world for its own production of wines, spirits and wine distillates for the production of brandy.

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  • The winemaking in Tomelloso occurred in the more than 2000 winery caves that were pierced by hand by the countrymen under their own houses.


Destiny, fate and some recent works in the heart of Tomelloso have allowed us to open a window to the past and reveal a hole at the bottom of the cave that the house-winery of the López Montero family housed. This family owns Bodegas Verum and ALTOSA distilleries. SA (Alcoholes Tomelloso, S.A.), among the world leaders in wine distillation and brandy aging.


In Calle Mayor 12, today Francisco García Pavón St., is the plot where the house-winery was located and  where it is believed that José López de la Fuente, ancestor of the family, installed the first alembic to distill Tomelloso wine at the end of the XVIII century.


A benchmark in the history of distillate

The city is literally full of cavities underground by the more than 2000 caves that were digged in the 19th and early 20th centuries to house the wine-making and conservation cellars. These caves have not always been preserved like this one. The family wanted to protect the old clay jars still kept deep inside as the most precious legacy of the first wineries that witnessed the prosperity that wine and brandy brought  to the city of Tomelloso and still does.

Pedro José López Montero, CEO of ALTOSA, was present at the works and highlighted the intangible value and heritage of these amphoras, which are part of a key moment in the history of winemaking and distillation in Spain.


Recovery of ancestral varieties and winemaking methods

From the cave that housed the house, 8 large clay amphoras have been extracted in perfect condition and after a careful cleaning process, they will be given a new location by the winemaker Elías López Montero with the aim of using them to make and age wine as part of the project for the recovery of ancestral varieties such as Tinto Velasco.

sacando tinaja de la cueva

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  • The prestigious DECANTER publishes an article signed by Dirceu Vianna Junior MW with the wine trends for 2021, highlighting the ULTERIOR project by Bodegas Verum and the wine Las Tinada Airén Pie Franco in Spain



Bodegas Verum begins 2021 setting a trend with its wines at an international level, as highlighted by the DECANTER publication, being the only winery in the country to appear in this ranking.


Under the title: “Top wine trends form 2021: countries, varieties and styles worth exploring”, the master of wine discovers the 10 wine trends for 2021, countries, varieties and styles of wine that must be known to see how the market and global viticulture evolve from the perspective of quality.


South America, Croatia, Austrian reds, Slovenian whites, Creole grapes or the plantings of the Albariño variety in countries such as Chile, South Africa, Brazil or Australia (among others). Orange wines or low alcohol wines. In short, countries, varieties and styles worth exploring to see where the markets and consumer tastes are heading.


About Spain he talks about how the perceptions of our wines are changing, from traditional Riojas or prestige Cavas to emerging regions. The large number of producers and exciting varieties to discover stand out, emphasizing the terroir. At this point, he remarks the ULTERIOR project masterminded for Verum by Elías López Montero and his brothers to battle against the effects of climate change in La Mancha region. This Project helped them change the perception that this region has to be dismissed for its hot and dry climate: high quality wines can be produced.


To achieve this, Elías works with varieties such as Tinto Velasco, Malvasia de Sitges, Moravia Agria, Albillo Real and Albillo Mayor, among others, with which he crafts terroir-driven wines that stand out for their freshness. It also stands out, like other great world prescribers do, the LAS TINADAS project with which “textual words” challenges the belief that Airén, one of the world´s most widely planted varieties with dubious quality credentials, is capable of producing high quality wines.


Verum Las Tinadas Airén is recommended in its TOP 10 wine trends to buy in 2021, and awards 92 points to this unique and exclusive white wine with this tasting comments: “This wine shows what this humble grape can achieve. Aromas of honeysuckle, fresh dough and lemon skin. The savoury fresh palate beautifully textured, the result of long ageing in old clay amphoras”.


Elías López Montero, winemaker at the winery, highlights the importance of talking about a wine from Castilla-La Mancha as a world trend, alongside others from such exciting areas such as the Douro Valley (Portugal), Croatia, Slovenia, Itata Valley (Chile) or Austria among others.

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  • Pedro Ballesteros, Jancis Robinson, Tim Atkins and Luis Gutiérrez (Robert Parker) have valued the commitment to dignify the AIRÉN variety and recover ancestral varieties, as well as the main Spanish prescribers such as María José Huertas, Amaya Cervera or Ferrán Centelles, among others.
  • Elías López Montero, winemaker and member of the owner family, has 26 vintages at the age of 41, a young soul with a senior experience.


Bodegas y Viñedos VERUM closes its 15th harvest season with the 92 points awarded by Robert Parker to Las Tinada airén de pie franco 2019, one of the most highly rated white wines of the region in the history of the prestigious The Wine Advocate.


Luis Gutiérrez, “Parker man” in Spain, valued Ulterior wines and the aforementioned white Las Tinada to which he dedicated one of the best adjectives a wine can receive: “Exciting”.


The Financial Times once again recommended Las Tinada Airén 2019 as the best example of the quality that the Airén variety can provide, the fourth most planted grape variety in the world exceeding 200,000 hectares, an article signed by Jancis Robinson who has declared his preference for this wine she has said it is “the best airén I’ve ever tasted” and a Spanish example of minerality. She has also declared that it is already part of his “cult wines”. Ferrán Centelles published the first monograph of a winery from Castilla-La Mancha on the prestigious website


Back in 2018 Decanter magazine published an article signed by Pedro Ballesteros MW and declared Elías one of the 10 young winemakers called to change the wine sector in Spain, when Ulterior and Las Tinada wines were not yet on the market, so Pedro already recognized the work of Elías to date, anticipating the successes recorded in the last two years.


Another Master of Wine: Tim Atkins, has highlighted the white wines of Verum, Ulterior Albillo Real and Las Tinadas, and especially the commitment to the recovery of clay jars of almost 100 years for aging wine. The English critic has already awarded 94 points to María Victoria 2017, the second vintage of the wine made by Elías in La Patagonia Argentina, and was surprised by what he was achieving in La Mancha.


The Japanese magazine Wine-What !? rated María Victoria de Verum as excellent and the French Gilbert & Gaillard dedicated an article to Verum. Also Instyle magazine from Mexico highlighted Verum Tosca, one of the winery’s iconic wines.


These international distinctions join prestigious Spanish critics such as Amaya Cervera (blog Spanishwinelovers) María José Huertas (La Vanguardia), Ferrán Centelles, Federico Oldemburg, Raquel Pardo, Andrés Sanchez Magro (La Razón), Juan Fernández Cuesta (ABC), Series (expansion), magazine Tapas, Vinos y Restaurantes, MiVino or Joaquín Parra from Wine Up! among many, as well as countless bloggers who have dedicated articles and mentions to our wines.


Flying the flag for the wine region in the homeland itself


Elías, Belén, Juan Antonio and Pedro José, the four brothers who own Bodegas y Viñedos Verum were convinced of the quality that the old vineyards inherited from their grandparents and parents treasure, as well as the commitment to the future they made with the El Romeral estate planting recovered varieties such as Albillo Real or Tinto Velasco and the introduction of other national varieties such as Malvasía, Graciano, Mazuelo or Garnacha.


With Verum they are leading the revolution of quality wines in Castilla-La Mancha and they are doing it from a region international critics had never paid close and positive attention to; they have also done it with native varieties such as Airén or Tinto Velasco but also with foreign ones such as Merlot or Malvasía.


Elías López Montero accumulates 26 harvests at the age of 41, a young, innovative spirit with the expertise of a senior. In his travels he has traveled and studied the most important wine regions of the world, from California to New Zealand. From the very beginning his concern to accumulate experiences and knowledge has led him to work in areas as remote as South Africa (2004) and Patagonia Argentina, where he has led the Verum by Verum project since 2016.


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  • English wine writer Jancis Robinson has published an article in FINANCIAL TIMES highlighting her cult wines of the future. She replicated the article on its website, one of the most consulted in the world.
  • This single-varietal airén comes from the “Las Tinadas” estate, an organic farming vineyard with vines planted in “pie franco” (ungrafted vines) system in 1950.


Verum Las Tinadas airén Pie franco is once again attracting the attention of specialized critics. In this case it is the Financial Times with an article by Jancis Robinson about his cult wines of the future in which she nominates  this wine from a Tomelloso winery along with two more from Jerez and four international ones.


Specialized critics and sommelier professionals are highlighting this  wine of the AIRÉN variety and Verum, who prove that with old vines, a good interpretation of the land and a careful vinification, great white wines can be made.


The grapes come from the “Las Tinadas” estate, a 4-hectare plot planted in 1950, planted in “pie franco” (ungrafted vines) system. Since 2013, the vineyard is organic. The grapes go through a sorting table and after fermentation at low temperature in stainless steel tanks, they age for 4 months in 5000-liter clay anphoras (“Tinajas”) and then 8 months more in stainless steel tanks. Native yeasts chosen in the vineyard itself and reproduced in the laboratory are used for fermentation; Verum owns the exclusivity of this yeast.


When talking about Airén, we are probably talking about the variety that has been traditionally scorned by  criticism in the history of wine, which is why Bodegas Verum is especially proud to show how great white wines can be made in Castilla-La Mancha with its most important native grape  and pave the way for other wineries to cast aside their complexes with the most widely planted white grape variety for winemaking in the world, which is found almost exclusively in La Mancha region.


In addition to the recovery and revitalisation of minority native grape varieties of the ULTERIOR range, this airén is Elías López Montero´s bet  (one of the 10 oenologists called to change wine in Spain by DECANTER in its March 2018 issue) to promote the uniqueness of the Airén variety and its varietal expression in a historical vineyard.


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  • Verum oenologist Elías Lopez Montero’s Graciano, single variety, has earnt the highest score for this grape in Decanter Awards, moreover, it has become the highest score ever achieved by a wine from Castilla – La Mancha.
  • Amid organic wines, it ranks amongst top three wines in Spain and one of the 50 world best.


ulterior-parcela-17-brUlterior Parcela 17 Graciano 2016 by Verum, with 95 points, has earnt a Gold Medal in Decanter Wine Awards, one of the most challenging and prestigious contests in the world.


No other wine from Castilla – La Mancha had ever scored such a high mark in the contest history, which marks a milestone in our region. With 95 points, it ranks among the top three wines in Spain and 50 in the world, in the organic certified category.


Out of the 16 Decanter Awards editions that has taken place, only once has a Graciano wine ever achieved 95 points, and it was from La Rioja, the area where the variety has it origins. This is the reason why Ulterior Parcela 17 Graciano 2016 marks the way for a better-defined style, refusing the oak barrel and concentrating their varietal character thanks to the clay amphora. This medal adds to another gold medal granted by Mundus Vini last march.


ULTERIOR wine range begins to make history in Castilla – La Mancha and in Spain, 5 single varieties carefully chosen thanks to their ability to adapt to harsh climate conditions: endemic grapes such as Albillo Real and Tinto Velasco and foreign varieties like Garnacha, Mazuelo and Graciano, all of them organically grown in Romeral estate, where López Montero family wanted recover long forgotten varieties, and introduce the ones that showed a promising future in our region.


This acknowledgment in a way is a seal of approval for Elías’ vision of minimum intervention organic wines, unfiltered and respectful towards the vineyard natural quality, all without losing elegance and character. Elías along with his siblings, with Bodegas Verum and Ulterior wanted to go beyond, taking risks when no other would. Today, they achieve international recognition for bringing us the wines of the future, in every day’s land.


Finca El Romeral de Bodegas y Viñedos VERUM

Finca El Romeral de Bodegas y Viñedos VERUM

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  • International Wine and Spirit Competition is one of the most relevant and demanding competitions in the world for distilled, fortified and still wines.
  • The whole range of Verum distillates have been awarded, adding another 4 medals to the still wines awarded in 2017 for a total of 20 medals in the last 4 years.


Bodegas y Viñedos Verum is one of the most awarded wineries in Spain in the International Wine and Spirit Competition, one of the most demanding wines and distillates contests in the world. Last June, we got 4 medals and now its 4 single varietal distillates add 4 more           medals to be the only winery in Spain awarded  in the category “grape spirits”.


From 2013 we have been awarded 20 medals, an achievement few wineries in Spain can show bearing in mind it has been  in two different categories.



Three silver medals for Gewürztráminer grape spirit (the most awarded in the world in its category), Sauvignon Blanc grape spirit and Airén grape spirit with herbs and bronze Tempranillo Roble spirit.


Bodegas y Viñedos Verum focus on the work in the terroir and the experience in growing native and foreign varieties with vineyards up to 60 years old, and all the production with certified organic farming since 2013.


It is not easy to be outstanding in such a demanding contest and specially in two categories such as still and distilled wines. All the work is based on the viticulture and the expertise of our winemaker, Elías López Montero which makes him one of the most awarded winemakers in Spain nowadays.



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  • A new gold at the Séletions Mondiales des Vins competition in Canada joins The Tempranillos del Mundo, the International Wine and Spirit Competition and Mundus Vini awards.
  • Verum Roble 2013 has also been awarded with silver medal in addition to the one obtained at International Wine And Spirit Competition, mention commended in Decanter 2016 and Gold at CINVE 2017.


verum-tempranilloCanada is one of the most demanding markets in the world for wine. the Sélections Mondiales des Vins competition is held annually in Canada, also known by the rigorousness of international judges. It is the largest and most important wine contest in North America.


In this edition Bodegas y Viñedos Verum has won two medals: one gold for Verum V Tempranillo Reserva Familiar 2010 and one silver for Verum Roble 2013, both wines treasure awards from different international competitions such as Tempranillos del Mundo, International Wine And Spirit Competition , Mundus Vini, CINVE or Decanter as well as excellent ratings in national and international guides.


The current vintage of Verum V Tempranillo Reserva Familiar  has  a total  5 gold and 3 silver medals in prestigious international competitions, which added to the awards of the 2009 vintage accumulate more than 22 awards between medals and ratings in guides with more than 90 points .


verum-robleOn the other hand Verum Roble 2013 accumulates a Gold, a silver and a bronze medal, apart from  the 9th position among the top 100 at Prowein 2016.


Elías López Montero, one of the most awarded young winemakers in Spain, is very focused on his work on the vineyard and the cultivation experience together with his vision and work methodology. In his own words, when a wine is so highly awarded year after year that means the evolution is outstanding in it. In Verum we make long-lasting wines with a  remarkable aging in the bottle.


Sometimes, it is forgotten that a good evolution in the bottle is so important and, for some types of wines, a synonym for quality.


The meaning of Verum is “the true” and that is the goal, to show the quality. 100% of our vineyards have been certified as organic since the harvest 2013.

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  • Silver medal in the Sauvignon du Monde competition held in Bordeaux.


Verum Cuvée 1222 Sauvignon Blanc Fermented and aged in barrel 2014 is the only organic wine from Spain to obtain a medal in the prestigious Sauvignon du Monde competition where the best Sauvignon Blanc wines from the world were competing.


860 samples from most of the wine producing countries have undergone blind tasting by the 65 judges during the days 3 and 4 of March in Bordeaux. Among them, only 18 Spanish wines have been awarded: 11 with a gold medal and 7 with a silver medal.


The exceptional nature of the Sauvignon Blanc grape, both on the nose and on the palate, makes it one of the most appreciated grape varieties by consumers and thanks to its perfect adaptation to different climates,it may be found in both hemispheres being one of the most widely planted white varieties.


Verum Cuvée 1222 is a 100% Sauvignon Blanc wine from a specific plot of the vineyard Casa Ramiro, a estate whose poor and shallow soils are very rich in limestone. It is harvested by hand using boxes during the first hours of the day, then clusters and berries are selected to ferment directly into French oak barrels where they will stay for 4 months in contact with fine lees. Afterwards, it will rest at least one year in the bottle until it reaches the market.


Since 2013, all the vineyards of Bodegas y Viñedos Verum hold the  “organic” certificate, which is internationally known. Sustainable vineyards, low production where no fertilizer or non natural product is used to preserve the mucrobial flora of the soil and respect the environment.


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  • Verum V Tempranillo Reserva de Familia 2010, got a new gold medal at the prestigious Mundus Vini competition.
  • CINVE 2017 has awarded two gold medals to Verum Roble 2013 and Verum Gewürztraminer grape spirit.



March 2017. Bodegas y Viñedos Verum welcomes the month of March being awarded new and important recognitions to its wines and distillates in international competitions.


Verum V Tempranillo Reserva Familiar 2010 adds a new gold medal to its record in the Mundus Vini 2017 contest, one of the most prestigious in the world, with more than 6200 wines from 150 wine regions of the world that are exposed to a jury of More than 200 international experts from 44 countries. This vintage already got a  gold medal in the Tempranillos Al Mundo contest 2015 and 2016. The 2009 harvest treasures more than 10 gold, silver medals and the highest commendations in international competitions and guides.


Two more items have been awarded a gold medal at the CINVE International Wine and Spirits Competition held from the 10th to the 13th of February in Huelva. Verum Roble 2013 a red wine with a 6 months aging in French oak barrels and made with Merlot, Cabernet Sauvignon and Tempranillo and Verum Grape Spirit Gewürztraminer adds a new gold medal to its successful history and so ratifying itself as the best distillate in the world in its category with a score of two tens of silver, gold and great gold medals in international competitions.


For Verum winemaker, Elías López Montero, these awards endorse the work the team has been doing since the foundation of the winery, a project based on the vineyard and respect for what comes from it: a meticulous process of selecting the best bunches of grapes and then sorting grapes from organic viticulture.


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  • Bodegas y Viñedos has created a range of candles with aromas of three of its wines: Verum Malvasía, Verum Merlot Selección and Gran Cueva Brut Nature Chardonnay.
  • The Winemaker, Elías López Montero has joined a team of perfumers in the creative process of the aromas to match his wines.



Bodegas y Viñedos Verum has created a range of candles with aromas of three of its wines: Malvasia, Merlot and Great Cueva Brut Nature Chardonnay. This complex creative process required the winemaker of the winery Elías López Montero to join a team of perfumers to obtain the aromas that clearly remember his creations. Now the aromas of wine are no longer those of the glass and will créate an atmosphere for all lovers of wine, a new way of dressing the home with the aroma of the best wines


For the creation of the candles, the aromatic compounds of each of the wines were analysed to reproduce them later. Each wine is unique and it is very difficult to reproduce its aromas in the laboratory, which is why the winemaker’s sense of smell was vital to synthesize the aromas and focus on the most representative ones, so any Verum customer will recognize the aromas in the candles and, on the other hand, any wine lover will identify the varietal aromas they offer.


The candle that reproduces the wine Malvasía de Verum recalls soft and floral aromas with roses mixed with fruity and sweet hints like pear in a  spicy pepper background.


The candle that reproduces the wine Merlot Selección remembers wine and fruity aromas with notes of red fruits and floral hints of violets with a final touch of sweetness that reminds the spicy notes of cinnamon.


The greatest challenge was the aroma of Gran Cueva Brut Nature Chardonnay which reminds us of a delicious aroma of sweet cream toast with  citric and floral notes and a touch of powdered chocolate.


The candles are presented in 240 ml glasses, each one in an box and have a duration of 48 hours.


They can be purchased in the online store of the winery and in specialized wine and decoration shops.

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  • The Spanish Federation of Associations of Winemakers has published the resultS of the Tempranillos al Mundo contest held from the 8th to 10th  November in Ourense
  • Verum V Family Reserve 2010 is recognized for the second consecutive year with the gold medal which makes it one of the few 100% tempranillos to obtain 2 medals for the same vintage and to add a third gold in the harvest 2009.



November 2016. Bodegas y Viñedos Verum has obtained a new gold medal for one of its premium wines, Verum V Tempranillo Family Reserve. Yesterday The Spanish Federation of Associations of Winemakers announced the list of the best wines in the world made with the Tempranillo variety. In this list Verum appears again as in 2013 and 2015.


The only two vintages for sale to date treassure more than half a dozen gold medals and high ratings in international guides, always over 90 points. It is not by chance that a wine receives such an unanimous recognition



Verum V Tempranillo Family Reserve comes from a single plot, a dryland vineyard planted in low bush in the early 60’s of last century, in a place called “Las Tinadas” with mainly limestone soils and poor in organic matter. Fermentation takes place in French oak barrels where it subsequently ages for 18 months. After bottling, it will have a long process of rounding in the bottle before the wine reaches the market with a minimum of 5 years.



The success of a wine is not only in the vineyard but also  the technical means and last, but not least, the experience of the winemaker; in this case Elías López Montero applies his expertise and knowhow to read the different variables of each vintage to achieve unanimity with the specialized press and the most demanding competitions.



Elías López Montero is one of the most awarded winemakers in Spain. In only 10 harvests leading the project of Verum, he accumulates dozens of international prizes and recognitions both to his wines and to the singlevarietal spirits that he elaborates


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  • This grape spirit has just been awarded the Gold Medal at the Spirits Selection by Concours Mondial de Bruxelles 2016 a recognition that places it among the best spirits of the world.
  • Our wine VERUM TEMPRANILLO RESERVA FAMILIAR also obtained silver medal at the international competition Mundus Vini 2016

aguardiente-sbThe results of the Spirits Selection by Concours Mondial de Bruxelles 2016 held from 24 to 26 August in Mexico are already public unvealing great news for Bodegas Verum with the award of  the gold medal for Verum Sauvignon Blanc Grape Spirit, a recognition another premium distillate VERUM, Gewürztraminer grape spirit, obtained in the past and it is considered the best in the world in its category.

Spirits Selection by Concours Mondial de Bruxelles 2016 is considered one of the most prestigious professional world contests for distillates. In the 2016 edition held in Mexico nearly 1200 distillates from 48 countries entered the competition. Only three distillates and four vermouth from Spain have obtained medals this time.

Today, the 19th Great International Wine Award Mundus Vini has also published the results and Verum has obtained a silver medal for Tempranillo Reserva Familiar 2010, a wine made from 100% Tempranillo grapes from vineyards over 50 years.

Verum_tempranillo-VThese medals increase the reputation and notoriety of the wines and spirits produced by López Montero family at their winery and distillery located in Tomelloso under the VERUM brand.  Altogether they count 40 international awards for the range of varietal brandies: Gewürztraminer, Sauvignon Blanc, Tempranillo aged in oak and Airen macerated with herbs and similar number of awards for the range of white, red and sparkling wines.

Verum grape brandies are unique in their manufacturing process. The grapes come from the family owned vineyards and the production is certified organic from 2013. After a triple selection (firstly in vineyard and then the bunches and berries on the table), they undergo  a maceration in stainless steel vat and subsequently part of the must is racked by bleeding and the rest stays with grape skins and seed to ferment;  without adding sulphur it distillates in a special distiller in a  water bath. A slow process at lower temperatures than usual allowing to reach the concentration of varietal aromas and providing a greasy and smooth palate for an excellent digestive.



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Impressions of our winemaker Elias Lopez Montero about the vintage 2016

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I do not like to make  conclusions prematurely, my short experience taught me how useless it is and, when I ever dared to, I was always wrong … I  never liked to play pretending to be a soothsayer so, if I am ever asked for an advanced report about the harvest 2016 , I try to be extremely cautious. Could anybody by any chance imagine these temperatures in early September? A winemaker and good friend of mine says the conventional patterns do no longer exist in wine universe.

El inicio de la vendimia está siendo extremadamente caluroso

Thus, we wake up in Sept.  7th with such a heatwave that the chickens are laying hard-boiled eggs (in original: “con una ola de calor de las de órdago a grande, a pares y juego… y quién conozca este juego que levante la mano”, in reference to the Spanish card game Mus)…and whoever expected  this, please, raise your hand. The harvest is great so far but certainly these temperatures will mark the future wines.

Nevertheless, do not panic; in wine business, we all tend to demonize the heat and, to tell the truth, some varietals will take it for good as the content of malic acid is high and this could certainly be a critical point or, at least, a risk likely to be monitored when the phenolic maturity is approaching. Such heat will reduce that content to a more appropriate level.

Furthermore, the sanitary state is excellent, the rain during the unusually wet Spring, that´s all we need…,  has given the plants the suitable strength to protect the fruit from excessive solar radiation which also minimized the need for external water.

Elías en la mesa de selección

To this day, Sauvignon blanc, Gewürztraminer and Chardonnay are already in the winery and merlot is entering too so we may assure the musts are really outstanding despite the fact that the  sugar content this year is higher than desired; this way, we might have more warmth in the final wines and a good integration of the alcohol will be the “hot” issue, never said better, this harvest.

In Verum we promise to keep surprising you and, if last year was the Malvasia which concentrated our efforts to innovate, for  this year we are preparing a small revolution in a risky way by facing the creation of more remarkable wines with a radical and different style. Why? Well, as Radio Futura ( Spanish pop band from the 80s) sang : “the taste of dark grape … I liked the blonde too”. But, please, allow me to keep the cat in the bag for a while  … Let’s stay in the good path and feel the soil under our feet.


Happy Harvest, my friends!

Elías dando instrucciones al capataz de la viña

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Bodegas Verum is the star of a tasting with Hiroshi Ishida, the Best Sommelier of Asia and Oceania...

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Our doors are always open to anyone who wants to visit us and every time we visit most influential people in the wine industry worldwide. Among those personalities, last year we were honoured to have Mr. Hiroshi Ishida, probably the most prestigious Japanese Sommelier as  in 2015 he was given  the title of Best Sommelier of Asia and Oceania and also this year he has  ranked as nr. 13 in the Best Sommelier of the World contest.


13507021_1036429363107447_3791803920572090771_nThere’s nothing quite like stepping on soil and breathing the air to understand a land. Mr. Ishida was surprised with our landscape that reminded him his reading of Don Quixote and realized how great this land is, that is, a unique terroir. He liked the style and personality of Verum wines.

During the tasting, he found outstanding the way the terroir and the typical limestone of our poor and dry soils impregnate the whole Verum range to its maximum expression. He also remarked the aromas and especially the freshness of the wines despite our warm and extreme weather. He noted everything and trasured a print of his whole experience in his mind.

A few weeks ago, Mr. Ishida proposed we repeat that experience in Japan. Tokyo was the chosen city and most of the guests were  experts in Spanish cuisine (much appreciated in that country). Elias, our winemaker and Ikumi Harada, head of Verum in Japan, travelled to Tokyo to join him in the tasting, present our region and show them our philosophy.

Some of the vintages were the same Mr Ishida had tasted a year ago in the cellar so he revisited his original notes and compared the nose and palate impressions and the evolution in time after a few months time, highlighting their strength and good performance.

There is no secret but working from the vineyards; in the words of Elías, the challenge consists of moving everything we find in the grape to the final wine, which will increase the persistency of aromas. He did also noted that this tasting session was a brilliant one because Ishida is a great professional who makes the difference.

ishida - visita

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Viticultural practices: GREEN HARVESTING

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Bodegas Verum practices include the techniques of green harvesting and thinning clusters. By means of these practices we aim to adjust the production to our quality parameters by  cleaning up the clusters of grapes. It is also called thinning because those clusters that are too close together are removed to allow a uniform ripening.

This practice is carried out a few days before the veraison period, when the bunches have reached their optimum size. If this is done earlier, the remaining clusters might grow bigger than desired.


IMG_7695 - copia

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Atrio and Rekondo among the best restaurants in the world for its wine list.

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These two restaurants have become a classic in the list prepared by the prestigious magazine Wine Spectator.

Wine Spectator, one of the most prestigious wine magazines, has published the annual list of the best restaurants in the world for wine and the 2016 Grand Award prizes. The magazine recognizes restaurants with the best wine list and service

The list compiles 3595 restaurants around the world that are recognised in one of these three categories: Award of Excellence, Best of Award of Excellence and the most important of all: Grand Award, which has only been given to 88 restaurants in the world.

Award of Excellence is the lowest of the three categories but not less important. 2414  restaurants are recognised for setting their wine lists with a minimum of 90 references and, apart from taking into account the quality and origin of the wine, of course, they must be in accordance with the restaurant’s menu.

Best of Award of Excellence rewards those restaurants that show a greater commitment to wine. Their wine lists usually exceed 350 references and quality and origin of wines, that should have the same references in different formats and vintages. Service of wine and restaurant menu are also highly valued. 1,093 restaurants are awarded in this category.

Grand Award is the highest recognition and this year only 88 restaurants were awarded worldwide. To be recognised with the Grand Award, restaurants must clearly show they the importance given to wine, both on the table and with the food pairing. It is usual that the wine lists exceed 1000 references including the best wines of the world and different vintages. The diversity of formats (capacity of the bottle) is also taken into account and wines must be from the most prestigious areas of the world so, to sum it up, they become authentic precious jewels for collectors and available to anyone who can pay.

colección Chateau D'yqem - copiaThere are only two Spanish restaurants among the 88: Restaurante ATRIO from  Cáceres is nr 6 and Restaurante  Rekondo from San Sebastián is nr 62. It is noteworthy the fact that 60 restaurants out of the 88 are from EE.UU and the rest are from Italy(5), China(4), France(3), Australia (3), Canada (39, England (3) and Denmark, Bahamas, Austria, Singapore and Germany with 1 award-winning restaurant.

Among the 88 there are only two Spaniards. # 6 in Caceres Atrio restaurant and # 62 Rekondo of San Sebastian. It is noteworthy that of the 88 restaurants, 60 are from the United States and the rest of Italy (5), China (4), France (3), Australia (3) Canada (3), England (2) and Denmark, Bahamas, Monaco, Austria, Singapore and Germany 1 award-winning restaurant

These awards are given with the premise of the work of sommelier (service, wine selection) wine list configuration, price of different references, kitchen, average  prices of restaurant. … The menu must be at the same level as the wine and so everything in the restaurant.

You may find below the list of the 88 Grand Award. To see the other winners in the other two categories restaurants, you can click on this link: in which there is a search engine this list.


  1. ’21’ Club (Nueva York)
  2. A Voce Columbus (Nueva York, Estados Unidos)
  3. Acquerello (California, Estados Unidos)
  4. Addison (California, Estados Unidos)
  5. Antica Bottega Del Vino (Verona, Italia)
  6. Atrio (Cáceres, España)
  7. Aureole Las Vegas (Las Vegas, Estados Unidos)
  8. Aux Beaux Arts (Macao, China)
  9. Bern’s Steak House (Florida, Estados Unidos)
  10. Billy Crews Dining Room (Nuevo México, Estados Unidos)
  11. Blackberry Farm (Tennessee, Estados Unidos)
  12. Blantyre (Massachusetts, Estados Unidos)
  13. Bleu Provence (Florida, Estados Unidos)
  14. Blue Hill At Stone Barns (Nueva York, Estados Unidos)
  15. Canlis (Washington, Estados Unidos)
  16. Capo (California, Estados Unidos)
  17. Clos Maggiore (Londres, Inglaterra)
  18. Commander’s Palace (Louisiana, Estados Unidos)
  19. Crabtree’s Kittle House Inn (Nueva York, Estados Unidos)
  20. Daniel (Nueva York, Estados Unidos)
  21. Del Posto (Nueva York, Estados Unidos)
  22. Delmonico Steakhouse (Las Vegas, Estados Unidos)
  23. Don Alfonso 1890 (Macao, China)
  24. Element 47 (Colorado, Estados Unidos)
  25. Eleven Madison Park (Nueva York, Estados Unidos)
  26. Emeril’s New Orleans (Louisiana, Estados Unidos)
  27. Enoteca Pinchiorri (Florencia, Italia)
  28. Epicure (Paris, Francia)
  29. Flagstaff House Restaurant (Colorado. Estados Unidos)
  30. Geranium (Copenhague, Dinamarca)
  31. Graycliff Restaurant (Nassau, Bahamas)
  32. HMF at The Breakers (Florida, Estados Unidos)
  33. Il Poeta Contadino (Alberobello, Italia)
  34. Jean-Georges (Nueva York, Estados Unidos)
  35. Joël Robuchon Restaurant (Nevada, Estados Unidos)
  36. La Ciau Del Tornavento (Cuneo, Italia)
  37. La Pergola (Roma, Italia)
  38. La Toque (California, Estados Unidos)
  39. Le Louis XV – Alain Ducasse (Montecarlo, Monaco)
  40. Le Taillevent (París, Francia)
  41. Les Amis (Singapur)
  42. L’Atelier de Joël Robuchon (Hong Kong, China)
  43. Marcello’s La Sirena (Florida, Estados Unidos)
  44. Murray Circle Restaurant (California, Estados Unidos)
  45. Nice Matin (Nueva York, Estados Unidos)
  46. Opus Restaurant On Prince Arthur (Ontario, Canadá)
  47. Palais Coburg (Viena, Austria)
  48. Pappas Bros. Steakhouse Dallas (Texas, Estados Unidos)
  49. Pappas Bros. Steakhouse Houston (Texas, Estados Unidos)
  50. Patina (California, Estados Unidos)
  51. Pearl & Ash (Nueva York, Estados Unidos)
  52. Per Se (Nueva York, Estados Unidos)
  53. Picasso (Nevada, Estados Unidos)
  54. Post Hotel Dining Room (Alberta, Canadá)
  55. Print Hall (Western Australia, Australia)
  56. RN74 (California, Estados Unidos)
  57. Restaurant 301 At The Hotel Carter (California, Estados Unidos)
  58. Restaurant Gary Danko (California, Estados Unidos)
  59. Restaurant Guy Savoy (Nevada, Estados Unidos)
  60. Restaurant Jörg Müller (Sylt-Westerland, Alemania)
  61. Restaurant Latour (Nueva Jersey, Estados Unidos)
  62. Restaurante Rekondo (San Sebastián, España)
  63. Robuchon Au Dôme (Macao, China)
  64. Rockpool Bar & Grill Sydney (New South Wales, Australia)
  65. Royal Mail Hotel (Victoria, Australia)
  66. Saison (California, Estados Unidos)
  67. Sierra Mar (California, Estados Unidos)
  68. Spago Beverly Hills (California, Estados Unidos)
  69. Spruce (California, Estados Unidos)
  70. Studio (California, Estados Unidos)
  71. The American Hotel (Nueva York, Estados Unidos)
  72. The Angus Barn (Carolina del Norte, Estados Unidos)
  73. The French Laundry (California, Estados Unidos)
  74. The Greenhouse (Londres, Inglaterra)
  75. The Inn At Little Washington (Virginia, Estados Unidos)
  76. The Modern (Nueva York, Estados Unidos)
  77. The Pluckemin Inn (Nueva Jersey, Estados Unidos)
  78. The Plumed Horse (California, Estados Unidos)
  79. The Restaurant At Meadowood (California, Estados Unidos)
  80. The Stonehouse (California, Estados Unidos)
  81. The Village Pub (California, Estados Unidos)
  82. Topper’s At The Wauwinet (Massachusetts, Estados Unidos)
  83. Tour D’Argent (Paris, Francia)
  84. Tribeca Grill (Nueva York, Estados Unidos)
  85. Tru (Illinois, Estados Unidos)
  86. Valentino (California, Estados Unidos)
  87. Via Allegro Ristorante (Ontario, Canadá)
  88. Wild Ginger (Washington, Estados Unidos)

Final del formulario


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(Español) Bodegas Verum protagonista del día de España celebrado en la embajada de Bruselas.

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Los vinos de bodegas Verum han armonizado con las creaciones gastronómicas del chef Iván Cerdeño (1* Michelín) en la embajada española en Bruselas.
El evento, organizado por Turespaña bajo el lema ‘Viaje al sabor de España’, ha contado con destacadas personalidades que acompañaron a Elías y Belén López Montero en la degustación de sus vinos
Los vinos de Bodegas Verum han sido protagonistas dentro de las jornadas que promueve la oficina española de turismo en Bruselas y el Instituto Cervantes de la capital belga para fomentar el destino gastronómico y la conmemoración del IV Centenario de la muerte de Cervantes.

Coincidiendo con el día mundial de la tapa, se celebró un evento en la embajada española de Bruselas con la degustación de la cocina del chef Iván Cerdeño del restaurante El Carmen de Montesión de Toledo, primero de la ciudad imperial en conseguir 1 estrella michelín. que hizo un recorrido por la gastronomía de Castilla La Mancha tan vinculada a Cervantes y a su obra cumbre, Don Quijote de La Mancha. En esta experiencia gastronómica, los asistentes pudieron degustar distintos vinos de la bodega, acompañados de Elías López Montero (enólogo) y Belén López Montero, consejera delegada de Verum.

Este evento también contó con la presencia destacada del director de la Oficina Española de Turismo (OET), Felipe Formariz Pombo, el presidente de la Junta de Comunidades de Castilla la Mancha Emiliano García Page, la consejera de Economía, Empresas y Empleo, Patricia Franco y representantes de la embajada entre otras personalidades.

La Oficina Española de Turismo, en colaboración con siete restaurantes españoles ha organizado del 10 al 19 de junio la Semana de la Tapa en Bruselas, en el que cada uno de estos restaurantes ha elaborado un menú especial de tapas que podrán degustar todos aquellos que les visiten durante esos días. Para destacar el centenario de la muerte de Miguel de Cervantes, las tapas serán un homenaje al escritor y a los personajes de su novela más universal, El Quijote. Cada uno de los restaurantes participantes se ha inspirado en ellos a la hora de elaborar las tapas que van a presentar durante toda la semana.

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· La Asociación de escritores y periodistas de vino “AEPEV” ha hecho público con el comienzo del año el cuadro de honor de los mejores vinos y destilados de España 2016
· Verum aguardiente de uva gewürztraminer vuelve a estar reconocido entre los mejores vinos y espirituosos de España.

La Asociación Española de Periodistas y Escritores de Vino ha hecho público con el comienzo de año, el cuadro de honor de la VII edición de los Mejores Vinos y Espirituosos de España que han sido elegido en votación a doble vuelta en la que han participado el 70% de los miembros decidiendo entre más de 786 marcas propuestas en la primera fase del concurso de las que pasaron a la final un total de 153 vinos y 36 espirituosos de los que se han elegido 25 vinos y 9 espirituosos dispuestos en 11 capítulos que son los que conforman el cuadro de honor.

Verum Aguardiente de Uva Gewürztraminer repite en el cuadro de honor, además de seguir obteniendo las más altas distinciones en guías y concursos internacionales, lo que lo sitúa como el mejor destilado del mundo en su categoría.

El Aguardiente de uva Gewürztráminer VERUM es único en el mundo por su proceso de elaboración. La uva procedente de viñedos propios, está expuesta a una triple selección (viñedo, racimos y granos de uva). Tras una criomaceración en depósito de acero inoxidable. Se extrae por sangrado parte del mosto dejando el resto junto a hollejos y pepita para que fermenten y sin adición de sulfuroso, se destila en un aparato especial que calienta al baño maría, en un proceso lento y a temperaturas más bajas de lo habitual, lo que permite conseguir concentrar los aromas de esta variedad, una de las más aromáticas del mundo. En boca, es un aguardiente untuoso, sin aristas, que nos devuelve los aromas florales y especiados de la variedad.

Se encuentra disponible a la venta en botella de 0.375 y magnum (1,5 lt).


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Verum arranca la vendimia con la visita del galardonado sumiller Javier Gila

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Un año más comienza la vendimia en Bodegas y Viñedos Verum. En esta ocasión lo hace con la visita de uno de los sumilleres más importantes de España y Europa: Javier Gila, cinco veces campeón de España de Sumilleres. Asimismo, desde 2012 es presidente de la Asociación de Sumilleres de Madrid.

En la visita, Javier ha tenido la ocasión de conocer varios viñedos de la bodega, concretamente, el que actualmente se está vendimiando con las variedades Sauvignon Blanc y Chardonnay, que han sido las primeras en la recolección. Con la uva Chardonnay se elabora el espumoso Gran Cueva Brut Nature y con la Sauvignon Blanc, el vino Verum Cuvée 1222 fermentado en barrica cúbica Roc Cuve. Ambos vinos no saldrán al mercado antes de 2018.

VendimiaVerum2Posteriormente se desplazó al paraje de”Las Tinadas“, en la que se encuentran los viñedos con más edad de la comarca, platados en la década de 1950.. Uno de ellos de la variedad Airén de pie franco y otro de Cencibel, nombre con la que se conoce en la región a la variedad Tempranillo.

De vuelta a la bodega, pudo comprobar el proceso de selección de la uva: doble mesa, una para racimos y otra para granos de uva. Probar los mostos de las variedades vendimiadas, pasear por las instalaciones y conocer los procesos de destilación. Por último, se efectuó un recorrido por la cueva de crianza que alberga los vinos de la bodega, las holandas y los aguardientes de Destilerías Altosa.

VendimiaVerum3Para terminar, Javier compartió un almuerzo en el restaurante Orbe Kitchenbar con el director técnico de la bodega, Elías López, y el comunicador y crítico de vinos Joaquín Parra en la que tuvieron ocasión de degustar el último lanzamiento de la bodega: Verum Merlot selección 2009. En primicia, la nueva añada de Verum Cuvée 1222 2013, un Sauvignon Blanc fermentado y criado en barrica cúbica Roc Cuve que saldrá al mercado para el último trimestre del año y una rareza, un vino de la variedad Gewürztráminer 2013 del que sólo se han elaborado 72 magnums (botellas de 1,5 lts).

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La televisión canadiense graba un reality show en Verum

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De la mano del comunicador y maestro sommelier Charlie Arturaola se grabó el pasado 30 de julio en los viñedos e instalaciones de Bodegas Verum. Charlie y todo el equipo de rodaje tuvieron oportunidad de conocer y grabar los viñedos más viejos con los que cuenta Verum para la elaboración de sus vinos: una viña de la variedad Airén y otra de Cencibel (Tempranillo) plantada en los años 50.

Bodega y Viñedos Verum ha protagonizado el rodaje de un reality show que emitirá la televisón de Canadá próximamente. Se grabó el 30 de julio en distintas localizaciones de la bodega terminando con una cena armonizada con los vinos Verum en el conocido restaurante de Campo de Criptana Las Musas, ubicado en el cerro de Los Molinos.

El programa está liderado por el maestro sommelier y comunicador afincado en Miami Charlie Arturaola, “Comunicador del Año” del International Wine and Spirit Competition en 2012 y protagonista de las películas “El Camino del Vino” y “El duelo del vino”.

Visita TV Canadá

Charlie Arturaola y Elías López, en el transcurso de la visita.

Charlie y todo el equipo de rodaje tuvieron oportunidad de conocer y grabar los viñedos más viejos con los que cuenta Verum para la elaboración de sus vinos. Una viña de la variedad Airén y otra de Cencibel (Tempranillo) plantada en los años 50. Cepas de pie franco en suelos pedregosos que marcan el carácter varietal y la mineralidad de los vinos, algo que destacó el sumiller en la posterior cata ciega que realizó en la bodega y en la que seleccionaban los vinos que se degustarían en la cena, momento en el que se darían a conocer.

De la bodega, las cámaras se trasladaron a la espectacular cueva de crianza de vinos y destilados donde firmaron una barrica como recuerdo de su paso y tuvieron el privilegio de catar las holandas que guardan en la sacristía de la cueva y que datan de 1912. Charlie destacó que había sentido cómo podía beber un siglo de historia a través de este brandy único en el mundo.

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Platea, un teatro remodelado para poner en escena el ocio gastronómico

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El antiguo cine Carlos III, ha sido remodelado, mejor dicho, reconstruido en su interior con una finalidad muy similar a la que tenía cuando era cine… permitir vivir experiencias y activar los sentidos de los que allí acuden, sólo que ahora, la experiencia es gastronómica y los sentidos son principalmente los del gusto, vista y olfato.

Cuando uno se adentra en PLATEA, lo primero que ve es una galería en la que los productos frescos tienen su protagonismo. Las mejores frutas y verduras y según nos vamos adentrando, las carnes frescas, chacinas y especias aportan sus aromas y colores. Por supuesto, otros productos gourmets como AOVE, encurtidos, quesos, merchandising y tienda de menaje para comprar y llevar a casa, se mezclan con los restaurantes que componen este espacio único.

En la planta principal, a pie de calle, encontramos la zona de Tapeo con la firma de tres grandes de la cocina española: La Batea, Castillo y A mordiscos de los chefs: Paco Roncero, Pepe Solla y Marcos Morán.
La Coctelería y zona de bebidas, va de la mano de otros dos grandes de la Capital: Diego Cabrera y Luca Anastasio.
Por supuesto, como en otros mercados gastronómicos, puedes “comprar” los productos y degustarlos en la misma sala, donde pronto estará toda la gama de vinos y destilados VERUM.

En la 1ª planta encontramos el restaurante “Arriba” con la firma y propuestas de otro reconocido por la guía Michelín como Ramón Freixá (2 estrellas). En éste restaurante con un precio medio “asequible” (sobre los 40€/comensal) suma a la oferta gastronómica, la espectacular disposición de las mesas. Han aprovechado el 1er anfiteatro y han dispuesto las mesas como si de “palcos” se tratara con vistas a la platea y escenario.

En la planta de abajo, la cocina internacional toma protagonismo con las propuestas de cocina mexicana a cargo de Alex de la Fuente (Besos de Sal). Rafa Sanchez, todo un maestro de la cocina Japonesa aporta su propuesta Shikku. La mejor versión de comida italiana a cargo de Ranieri Casalini con Fortino y Kinua, la propuesta peruana de Kiko Zeballos.

Con una inversión superior a los 60 millones de euros, queda claro que la gastronomía es un valor al alza y que en la filosofía de los grandes restauradores del país (puntero a nivel mundial), hemos pasado de “dar de comer” a las experiencias gastronómicas, vivencias llenas de aromas y sabores, donde la vista, no está sólo en el plato… tan solo hay que visitar Platea para comprobarlo.

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Javier Gila: “Me gustan los vinos agradables y equilibrados”

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Hablar de Javier Gila, es hacerlo del “probablemente” mejor sumiller de España en la actualidad (aprovechando la ocasión para mostrar nuestros respetos al gran Custodio Zamarra). Además, representa en la Comunidad de Madrid como pocos a los profesionales del sector, ya que es presidente de la Asociación de Sumilleres de Madrid.

Javier Gila presenta una hoja de servicio impoluta, reconocimientos mil, imposible enunciarlos uno a uno, más los que vendrán, sin duda. A su titulación, hay que sumarle la vasta experiencia en el sector, tanto bodegas, restaurantes y vinotecas de prestigio. Como formador, son cientos los profesionales que han pasado por sus aulas, puede que miles. Ellos, mejor que nosotros pueden valorar en su justa medida la profesionalidad y conocimientos que atesora.

Para Bodegas Verum, contar con profesionales como Javier en el sector, es una garantía de éxito. Cuanto más profesional, más busca la excelencia, camino que estamos dispuestos a recorrer con nuestros vinos y destilados.
Sin duda, detrás de un profesional, hay una persona, y en éste caso, tenemos que alabar su valor humano que va de la mano de las principales virtudes de un sumiller: Profesionalidad, Conocimiento y HUMILDAD.

Con respecto a premios y reconocimientos, es fácil encontrarlos en la red. Google siempre es un buen aliado. Más que hacer una enumeración, nos quedamos con la lista de profesionales del sector que tienen únicamente buenas palabras hacia él, no en vano, no ha mucho que sus compañeros de Madrid lo eligieron presidente de la Asociación de Sumilleres de Madrid. Director de varios concursos de vino internacionales, catador en otros, comunicación en radio, prensa… que más se puede decir.

Dicho esto, les dejo con la entrevista al MAESTRO SUMILLER D. JAVIER GILA.

Club Verum: Imagino que en casa tendrás una pequeña (o gran) bodega. ¿Qué vinos la habitan?
Javier Gila: Tengo una bodega muy diversa, más o menos 2000 botellas, donde puedes encontrar vinos de todas clases, entre ellos grandes Champagnes y vinos de España y Francia.

CV: ¿Qué opinas de los “vinos de guarda”? (o si crees en ellos)

JG: Por supuesto que creo en ellos, y hay que saber que vinos van a aguantar el paso del tiempo, aunque eso sí, a mí me gusta que en el vino siempre haya fruta sobre madera, y en muchos vinos de guarda los aromas de fruta ya casi no aparecen.

CV: Por comenzar “fuerte” Los vinos de pago en España son…

JG: Un tema que comercialmente está muy bien, pero no creo mucho en ello, para mí los grandes vinos de pago en el Mundo son los Borgoñas.

CV: ¿Sommelier o sumiller?

JG: Por supuesto que Sumiller, que viene del latín Sumer-Sumere, catar, probar, etc…

CV: ¿A partir de qué precio consideras que es desorbitado pagar por un vino?

JG: A partir de 30 euros.

CV: Tu profesión te lleva a conocer grandes restaurantes y pequeñas tabernas, bodegas de prestigio y pequeños productores. ¿Qué prefieres en esos momentos en los que no estás trabajando?

JG: Cada momento es diferente, pero cuando no estoy trabajando, quiero algo más informal y menos encorsetado, me gusta conocer esas tabernas donde se sirven vinos por copas, muchas veces desconocidos, y donde se prueban tapas minimalistas.

CV: Hace tiempo oí una frase que me gustó… Aquel que trabaja en lo que le gusta, nunca tiene la sensación de estar trabajando. Con respecto al vino… ¿Dónde acaba el trabajo y donde empieza el ocio?

JG: O como dije yo en una entrevista, yo trabajo por vocación, pasión y diversión.

CV: Como sumiller has tenido y tienes grandes responsabilidades… pero para quitar seriedad a la entrevista… cuéntanos alguna anécdota.

CV: Como sumiller has trabajado en la mejor o una de las mejores vinotecas de España y en restaurantes de prestigio. ¿Hay diferencias entre el trabajo de sumiller de una tienda y el de restaurante?

JG: No hay diferencia, ya que la clientela es la misma, ya sea en Hotel, Restaurante o Vinoteca, en todo momento hay que ser profesional y hacerle disfrutar al cliente, eso sí con humildad y saber hacer. Curiosamente en la Vinoteca última donde trabajaba tenía un restaurante.

CV: Como Presidente de la Asociación Madrileña de Sumilleres, ¿Cómo ves la profesión en Madrid? (y por extensión en el resto de España).

JG: En Madrid ya somos 300 compañeros asociados y a la alza, la profesión va hacia arriba, pero ya es hora que haya en España unos estudios reglados de Sumillería y en empresario de hostelería crea más en nuestra figura, donde al final damos un servicio y dinero a ganar.

CV: Parece que en esto del vino, todos los nombres importantes tienen una predilección… Se habla de que a Robert Parker le gustan los vinos de corte moderno. ¿Cómo le gustan a Javier Gila?

JG: A mí, me gustan los vinos agradables, equilibrados, donde te puedas beber la botella y disfrutes con ella, yo no creo mucho en los gurús, porque muchas veces sus gustos no van con los míos.

CV: En bodegas Verum hemos apostado por los viñedos viejos como signo de identidad. Es el caso de nuestros Verum Terra Airén de Pie Franco y Verum V Tempranillo, reserva de familia 2009. ¿Que opinión tienes de éstos vinos y otros como éstos que respetan la esencia de una variedad y un terruño?. ¿El consumidor lo valora y lo reconoce? ¿y los profesionales de la sumillería?

JG: Tanto el consumidor final como el profesional, siempre va a valorar de una forma muy positiva la calidad. Aparte está, la identificación del terroir, la seña de identidad de una tierra con sus variedades autóctonas. La identificación varietal y del terroir van de la mano de una mayor cultura vitícola. El consumidor al principio, bastante tiene con saberse tres denominaciones de origen y dos variedades. Según va disfrutando del vino y ampliando su cultura, irá buscando esas señas de identidad. Los profesionales de la sumillería, buscarán siempre esos vinos que le sorprenden y lo más importante, que le permiten sorprender a sus clientes.

CV: Nos metemos en camisas de once varas… para un sumiller, ¿qué es más importante?: La psicología para conocer al cliente, o saber mucho de vinos…

JG: Las dos cosas, pero ante todo tener humildad, y como bien comentas mucha psicología y conocimiento sobre los vinos, pero siempre intentando sugerir, recomendar al cliente con humildad.

CV: Para disfrutar con una copa, además del vino te gusta….

JG: Me gusta que haya comentarios, que el vino inicié una conversación, que se comparta, etc….

CV: El consumo de aguardientes está cayendo y otros destilados están copando el mercado a base de “mezclas”. Los Aguardientes monovarietales Verum, (los más premiados de España), tienen demostrada la calidad, pero el consumidor cada vez más lo pide mezclado o en coctel. ¿Cómo te gusta tomar los aguardientes Verum? ¿Qué futuro le das a este tipo de destilados Premium?

JG: Los aguardientes que elabora Verum tienen una gran calidad, eso ya no es que lo diga yo, está contrastado por multitud de premios y altas puntuaciones. Dicho esto, el consumidor normal busca un trago fácil, que le permita disfrutar de sus momentos de ocio, y esto, por nuestra cultura, está más relacionado con las mezclas y cocteles. Dicho esto, un destilado de alta calidad, siempre será protagonista en las mejores mezclas. Considero que se abre un mundo de posibilidades incorporando un producto como los aguardientes Verum al mundo de la mixología.

CV: El brandy o coñac, es un destilado de vino, uno de los destilados más nobles que hay, que está perdiendo consumo a pasos agigantados. ¿Qué futuro le auguras?

JG: Que tiene que reinventarse, ha perdido status ante otras bebidas espirituosas, tiene que salir más a la juventud, y que no se vea como una bebida clásica.

CV: Y de las aguas “Premium” ¿Qué opinas?

JG: Puro Marketing, no gasto tiempo y dinero.

CV: Por si nos da algo de luz… ¿Maridaje o Armonía?

JG: Defiendo más la palabra armonía, pero ¿porque no Maridaje?

CV: Para terminar… ¿cuál es tu “Maridaje o armonía” fetiche?

JG: Mi armonía perfecta es tomar un buen Champagne con cualquier plato, en cualquier momento.

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