Vânia Guibarra, Herdade Do Rocim

Vânia Guibarra is a whole lot of issues. A local of Lisbon, Portugal, a mom of two, a crew supervisor, and a logistics organizer. But she’s additionally a winemaker in Portugal’s Alentejo area at Herdade do Rocim, a producer of a number of the area’s most elegant wines. Though there was a time when her dad and mom had hoped she may turn out to be a physician, they witnessed their daughter uncover a love for wine that each of her grandfathers had fostered throughout their careers.

Since the age of 19, she has lived in Alentejo, gaining her grasp’s in Viticulture and Oenology at Évora University. Before working at Herdade do Rocim, she began her profession at João Portugal Ramos and likewise frolicked working in New Zealand and Lisbon for producers comparable to Quinta do Gradil. Since 2014, Guibarra has led the crew at Herdade do Rocim, showcasing each blends and single-variety wines that finest signify the area.

While a lot of her wines are conventional purple and white blends utilizing Touriga Nacional, Alicante Bouschet, Trincadeira, Antão Vaz, Arinto, and Verdelho, Guibarra additionally employs conventional amphora vessels for a few releases. In Alentejo, producers have used massive amphora pots, identified domestically as tahlas, to age each purple and white wines for greater than 2000 years. Many of the tahlas used within the area are greater than 100 years previous and are constructed from a novel purple clay native to the world. Having began her profession at João Portugal Ramos, a producer identified for a concentrate on tahla-aged wines, Guibarra believes in holding on to a number of the traditions of the previous whereas additionally seeking to fashionable practices to assist propel the area ahead. To her, the mix of the 2 will assist strengthen Alentejo’s identification sooner or later. If the pristine and expressive wines of Herdade do Rocim are any indication of this dedication, it is clear she’s heading in the right direction.

Growing up, how did you first turn out to be conscious of wine?

Wine has been in my life since I used to be a younger baby. Both of my grandfathers had been small producers. My father is from a small village, Serra da Estrela, within the Beira area, and my mom is from the identical village the place Herdade do Rocim is positioned. My grandfather in Biera made wine in small granitic tanks, and my different grandfather in Alentejo made wine in huge talhas. During the summer time, we’d go to each locations for a number of days, and I keep in mind tasting these wines each time.

What made you wish to pursue wine as a profession?

I really began as an agronomist. But sooner or later, I assumed that I would love to earn more money so I might have good holidays. I despatched my resume to João Portugal Ramos within the Estremoz district of Alentejo and requested him if I might assist throughout harvest. I labored there for 3 months, and I keep in mind considering to myself, “this is my world.” I made a decision to get my grasp’s diploma in viticulture and enology. That was in 2006, and I’ve liked it ever since.

Was it difficult to get into the enology/viticulture packages for college?

In Portugal, it is easy. At least right this moment. There are many alternative universities throughout the nation the place you may examine wine and viticulture. And lots of the wineries have some reference to the packages so college students might help throughout harvest and be a part of a crew.

Do you are feeling that it was onerous for males within the business to take you critically at first? Or has the Alentejo wine business been open to ladies in wine for some time?

In Portugal, it isn’t very onerous. Maybe 20 or 30 years in the past, it was not as straightforward. But these days, there are a whole lot of ladies on this subject. Maybe in some smaller villages, you may hear one thing like, “a woman is leading an enology team?” But that could be very uncommon. I feel step-by-step, that is one thing we’re altering.

Who has been an necessary mentor for you?

Rocim was my first actual job. I began with António Ventura, who’s a very necessary determine in Portugal for enology. He taught me every thing I do know. Today, I work with Pedro Ribeiro, the General Manager and a winemaker at Herdade do Rocim, and I additionally be taught loads from him.

What has been your favourite a part of your job?

I really like harvest time. We work 12-16 hours a day for 3 lengthy, onerous months. But it is the most effective half! If you wish to make good wines, that you must work onerous within the winery in the course of the rising season, after all, however the harvest is essential. You must make choices each minute. It’s a tough recreation, however I like to play it!

What do you suppose ladies carry to the wine business that helps make it higher?

Sensibility! It’s one thing that you simply can not clarify. You want a tremendous crew to get outcomes. You must have sensibility to know your crew, your grapes, your wines. I feel and imagine that we carry extra “pink color” to the wine world.

What are a few of your objectives for taking the model ahead?

Keeping our philosophy. Our purchasers are like household, and the standard of our wines will all the time be a precedence. Working with this in thoughts and retaining our imaginative and prescient in focus makes it potential to achieve success within the wine world. There are so many good wine initiatives on the market, and there are new, wonderful ones each day. Keeping targeted is what makes the distinction.

If you would work with any grape, no matter local weather or location, what wouldn’t it be?

Nebbiolo! For me, the complexity, focus, richness of aromas, and magnificence on each the nostril and the palate are wonderful. I went on a visit to Italy a number of years in the past, and it was such a shock for me to style completely different wines there and expertise them for myself.

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