Intrigued about those unusual Hispano + Suizas Galileo barrels mentioned in Tête de Bulle № 3: Holiday Wildcards?
Well, here’s your chance to join Pablo Ossorio, winemaker and co-founder of Valencia’s Hispano + Suizas Winery, for an insider (literally) look.
Spoiler Alert: Pablo opted to speak in Spanish, so I’ve included a translation below:
Video Translation:
Welcome to Hispano Suizas Winery!
I’d like to show you our winemaking process, starting with this 400-liter open-top barrel.
Here, we first ferment the base wines for our Cava, followed by our white and rosé wines.
Later, we use the same system for our red wines, filling the barrel with whole red grapes.
This entirely artisanal method involves gently submerging the grape cap through a process called pigeage. Importantly, we always use new barrels for this stage.
Once fermentation is complete, our white and rosé wines are transferred to these unique tanks: the Galileo tanks.
These vessels stand out due to their cylindrical shape and innovative design.
Inside, they have built-in connections that link the tank’s radiant surface to its interior, allowing precise temperature control.
By managing the temperature, we create convection currents that promote natural movement inside the tank.
Thanks to its circular shape, this movement mimics a continuous batonnage, enhancing the wine’s texture and complexity.
Additionally, the tanks are coated with epoxy, making their surface completely smooth and easy to clean, while the radiant heating system is integrated within the concrete walls.
These are the Galileo tanks at Hispano + Suizas Winery. As you can see, we have several of them, along with a few new, larger-capacity ones.
Find a link to Tête de Bulle № 3: Holiday Wildcards here.
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