The Essence

200 hectares of hard land, slate soils, non fertile and demanding, but who knows how to take care of the plant. Not receiving enough water, the vineyard strains struggling to survive and strives to find it herself, gives little, but their best. This way the grapes will tell us with its aromas where it is planted. It is the mystique of 'the essence'.

Visiting Habla winry

An avant-garde Winery

It was not easy to find the terroir where to elaborate the type of wines that we dreamed from the beginning. A land which would oblige the best out of each strain and that provided our varieties of a strong personality to produce unique wines.

In the middle of two hundred acres of this Trujillo state that already the Greeks cultivated in antiquity, stands out the building that houses our winery, one of the most advanced in our country.


The building that houses our facilities not only is a masterpiece of contemporary architecture, but is especially designed with essentially functional criteria to allow a flow of work optimal and appropriate to the needs of the wine, which is always on the first place of preference when making any decision.

bodegas-habla- architecture

bodegas-habla at night

winery bodegas habla

Reaching for excellence

Our research reaches all areas and processes that are related to the viticulture and enology. We are looking for the best advisers in each field and the latest techniques available.

oak barrels Bodegas Habla


    The influence of irrigation on the aromatic grape ability and the study of the aromatic potential of the grapes to determine the harvest date takes part with the collaboration with the Laboratory of analysis aroma and enology in the Faculty of Zaragoza.

      We also study of the influence of sequential non Saccharomyces yeast inocula (Torulospora) with Saccharomyces in revealing aromas, in collaboration with the Faculty of Enology of Bordeaux and SARCO.

        Sap flow measurement for water plant knowledge, in collaboration with the E.N.S.A. Montpellier and the University of Berkeley, USA.

          Selection of indigenous yeasts, in collaboration with the E.T.S.I.A. from Madrid.



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