Oenologist

JOSEP BUJÁN, FREIXENET OENOLOGIST

“After growing up playing hide and seek among the wine racks, I think a bit of the cava’s essence got into me. The “wine of stars” is more than wine; it’s twice the wine. The double fermentation imbues the product with those infinite essences.

To me, for whom the secrets of the mousse seem more like an act of divine providence than of science, a complex world opened up, one that lay beneath the superficial tension of those liquids, the autochthonous yeasts and technological complexity. All this chemical-oenological amalgam, bound up in cava’s roots (territory, culture, identity… definitively, its roots), have the result of producing an oenological-product symbiosis which makes you identify fully with what you do, what it represents and who it represents – a genuine, industrial-agricultural, special fabric that urges you to live because of and for cava.

I think that for me it’s a feeling for a lifestyle – obviously it’s a job, but also an art – for a love that invades you little by little, rewards you with its sensorial peculiarities to exceptional limits. Creating millions of bottles of cava, more millions than anybody else in the world, of the highest quality and with incredible regularity, brings up emotions… a virtually indescribable feeling of happiness. For me it’s a real privilege.”