Bodegas Habla

Origin

It began in the year 2000, when the Habla project began to be built.

It does so with a building that could be considered a work of architectural art. But what is really important is that it was completely designed in such a way that the work could be carried out there, maintaining a good rhythm of work and adapting to the most important value of the company; the wine.

The idea that was carried out was to harvest in complicated and not very fertile lands, very demanding to produce grapes. This was achieved on 200 hectares of land with these characteristics, which give a special value to their wines.

In the lands where Habla cultivates today, the Greeks already cultivated in ancient times. The vine hardly receives any water, and fights for its life. It gives little, but what it gives is the best, thus obtaining grapes that transmit through the wine who they are and where they come from.

Present

Today, Habla is a company with its own identity. It manages the estate individually, thus managing to control the production of its wines, from the time they are born on the vine to the time they rest in the barrel.

The elaboration of their products does not follow a general procedure, which means that as each wine is different, the winery carries out the procedures in different ways, adapting to each one of them at each stage.

They have a wide variety of wines, all of them of great quality, which have been carefully made with grapes from the difficult terrain of Trujillo, Cáceres, and which offer us unparalleled drinking experiences.

Values

It is a company committed to reducing sulphur dioxide in the winemaking process.

The general objective of this project is to reduce the concentration of sulphites by using polidenols extracted from fruit waste.

Habla, since its beginnings, has been a company committed to innovation, which is why winegrowers and oenologists are involved in different research processes, always looking for the latest technologies that offer consumers the best possible quality products.

This research is carried out in collaboration with different institutions, such as the Faculty of Sciences of Zaragoza, the Faculty of Oenology of Bordeaux, SARCO, the E.N.S.A. Montpellier and the University of Berkeley, as well as the E.T.S.I.A. of Madrid.