Organic viticulture developed with Spain’s most advanced technology

HABLA essence

Bodegas HABLA sits on slate and infertile land, with no winemaking tradition, but with great potential for the production of great wines in Extremadura. A terroir that forces us to get the best out of each strain and conceives ambitious plants, which reflect in each of their fruits the effort, expression, and character of the land where it is planted.

This is how we get grape varieties with a strong personality to produce one-of-a-kind wines. Thus, the “mystique” of essence is born.

Our 200 hectares of vineyards are divided into 42 plots to enhance the maximum expression of our terroir, in order to meet the individual needs of each grape variety and to achieve total traceability of our wines.

HABLA essence

Bodegas HABLA sits on slatey and not very fertile terrain, with no winemaking tradition, but with great potential for making great wines in Extremadura

A terroir that coaxes the best out of each grapevine and conceives bold plants and where every single fruit reflects the effort, expression and character of the land where it is planted.

This is how we get grape varieties with a strong personality to produce one-of-a-kind wines. Thus, the “mystique” of essence is born.

HABLA nature

Our 200-hectare vineyard in Extremadura has an extraordinary natural richness.

Surrounded by a unique environment, migratory birds and other native species live in harmony with one of the world’s largest Spanish purebred horse stud farms and an expanding cattle ranch (Simmental, Angus, Cachena and Limousin) which is committed to achieving better meat quality through ecological and sustainable breeding.

Our goal is to create the highest quality wine with organic and totally selective viticulture

When producing our wines, Bodegas HABLA is committed to organic – where no chemical products are used – and totally selective viticulture.

A first grape selection is carried out at the vineyard and a second selection at the winery (which takes place at night to avoid the heat) and both the grape harvest and reception are carried out by hand.

This craftsmanship is combined with the use of Spain’s most advanced and cutting-edge technologies, such as the analysis of the grapes’ aromatic precursors or the measurement of isotopic carbon C-139 and with an ongoing investment into R&D&I which has led to, among other projects, developing our own indigenous yeasts, as well as a sap flow measurement system for plant water knowledge.

To do this, Bodegas HABLA has a team of winemakers involved in various research projects on the yield and potential of grape varieties and vineyard optimisation.

Environmental policy

Bodegas HABLA started its business in 1999, map in hand, in search of the perfect land for planting grapevines. After analysing every inch of different regions of Spain, it was the slatey soils and the climate that led us to choose Trujillo.
In our eagerness to make wines that are not only high-quality, but also environmentally-friendly, we have set the following principles to follow within our company:

Ensure that the production of our wines complies with our stakeholders’ environmental needs and expectations.

Comply with the legal and regulatory requirements that apply to the organisation.

Identify and manage the risks and opportunities of the processes that serve as a frame of reference when setting goals.

Raise awareness among all of our employees, promoting environmental training and active participation and including suggestions for improvements proposed by them in order to encourage continuous improvement.

Protect the Environment by committing to preventing pollution, using sustainable resources and mitigating aspects that could be generated by our business, with the aim of giving back to the earth what it gives us.

Believe in our company’s continuous improvement so that our stakeholders can take pride in our environmental performance.

HABLA innovation

In our quest for excellence we surround ourselves with the best advisors in each field and the latest techniques available, in order to reach all fields and processes related to viticulture and winemaking.

Irrigation’s influence on the aromatic capacity of grapes and the study of the aromatic potential of grapes to determine the harvest date. Collaboration with the Laboratory for Aroma Analysis and Oenology in the University of Zaragoza’s Faculty of Sciences.

Study on the influence of sequential inocula of non-Saccharomyces yeast (torulospora) with Saccharomyces on the revelation of aromas, in collaboration with the Bordeaux Faculty of Oenology and SARCO.

Selection of indigenous yeasts, in collaboration with the ETSIA (School of Agricultural, Food and Biosystems Engineering) in Madrid

Measurement of sap flow for plant water knowledge, in collaboration with ENSA Montpellier and the University of Berkeley.

Reduction of Sulphur Dioxide in the winemaking process

(This project is financially supported by the CDTI through European Union erdf funds: Smart Growth Operational Programme 2014-2020)

This project aims to determine what kind of polyphenols in fruits, due to their antioxidant and antibacterial properties, are the most suitable substitutes for sulphites in order to reduce their concentration and establish a new process that allows the use of these polyphenols to guarantee the organoleptic quality of wines.

The Food Quality and Microbiology Research Team (CAMIALI, in its Spanish acronym) from the Animal Production and Food Science Department at the University of Extremadura (UEX)’s Agricultural Engineering School is collaborating in this project.

The overall aim of the project is to reduce sulphite concentration through the use of polyphenols extracted from substandard fruit.

A number of specific technical objectives arise from this general objective:

– Characterise phenolic extracts through their antimicrobial/antioxidant capacity and in vitro toxicity for use in winemaking.

– Determine the required proportion of polyphenols in the different stages of winemaking, in order to reduce SO2 and its effect on the quality of wine obtained at laboratory scale.

– Study the winery’s winemaking process through the use of polyphenols and determine their effect on the final quality of red wine in barrels.

Redevelopment of industries

The Spanish Ministry of Industry, Trade and Tourism is providing Industries with an Aid Programme for Industrial Redevelopment activities which aims for sustainable territorial development through the regeneration and/or creation of industrial fabric, promoting investment in both industrial infrastructures and productive business initiatives.

Bodegas BH, SL has secured funding for the renewal and expansion of its production processes thanks to the “WINERY EXPANSION” project under File No. RCI-170000-2017-4.

Participation in international trade fairs

Barcelona Wine Week 2024, from February 6 to 8, under decree 141/2022 of November 30.

Investment: 7.459,58 €

Discover our winery and vineyard in Extremadura

We have created several experiences, under the seal “vive HABLA” (experience HABLA), which allow you to not only discover HABLA’s philosophy, but also to delve into Extremadura’s wine tourism, from a perspective unlike anything you’ve experienced before.