“At the end of the day, our goal is simple: to create wines that people love, wines that make them feel connected to something greater.”

Partnership

Ask most American drinkers if they’ve had a bottle from Requena, Spain, and they’ll likely respond “say that again?” as though they’d misunderstood your pronunciation. In the early 90s, two of Spain’s most important oenology schools were in Tarragona and Utiel-Requena. As time passed, educational opportunities blossomed in Rioja and Catalunya. As these regions garnered acclaim for their red, white, and sparkling wines, they naturally attracted investment and winemaking talent, and Requena’s brand awareness faded. Today, one winery seeks to restore the region’s reputation through fine and experimental winemaking: Bodegas Hispano+Suizas.

Located in the heart of Valencia’s Requena region, Bodegas Hispano+Suizas makes elegant, age-worthy wines. The team has worked with international varieties rarely seen in Valencia as well as unsung indigenous grapes to become a benchmark for Spanish wines, not just from Requena but country wide.

Reviving Requena

Winemaking in the Utiel-Requena region dates to at least the 7th century BC, as evidenced by traces of Phoenician amphorae. Archaeological discoveries, including grape seeds from the 5th century BC, confirm the region’s long-standing wine culture. By 1 BC, the Romans had settled in the area, introducing better winemaking techniques that expanded production.

In the contemporary history of Spanish oenology, Requena holds a special place as an early center of wine education. Many of Spain’s leading winemakers trained here when only two wine schools existed in the country.

The Utiel-Requena wine region became a denominación de origen (DO) in 1932, an early milestone in modern Spanish wine history. This distinction predates many other Spanish DOs, highlighting the region’s pioneering role in shaping the country’s winemaking legacy.

Today’s pioneers are the new wineries reshaping the region’s image. Bodegas Hispano+Suizas was born from a shared vision among three industry veterans: Pablo Ossorio, Rafael Navarro, and Marc Grin. Each brings decades of experience to the project, channeling their collective expertise into creating a winery that prioritizes precision without forgoing the creativity and trialing that leads to not just good but great wine.

Why should a consumer care about yet another winery that’s merging tradition with innovation? After all, aren’t all wineries doing – or saying they’re doing – exactly that? The difference with Bodegas Hispano+Suizas is that they’re making some of Spain’s most compelling wines, from sheer deliciousness, complexity, and quality, to challenging consumer beliefs about what’s possible in contemporary Spanish winemaking.

The Land Gives Back What You Put In

From vibrant, creamy sparkling Cava to ripe yet earthy Bobal, Winemaker Pablo Ossorio seeks to challenge misperceptions. “At Bodegas Hispano+Suizas, we don’t just make wine, we craft taste experiences. Every decision, from the vineyard to the bottle, is about creating something that resonates with yet surprises people.”

The Utiel-Requena DO, located on a plateau at 2,000–3,000 feet above sea level in the western province of Valencia, benefits from varied altitudes as the land slopes toward the Mediterranean. This elevation diversity creates stylistic differences in the wines, with higher sub-zones like Sinarcas and Fuenterrobles producing wines with notable acidity, lower alcohol, and fresh fruit aromas.

The region’s continental climate, moderated by Mediterranean influences, features dramatic temperature extremes from 14°F to 104°F, 280 annual sunlight hours, and 450mm of rain. Two primary soil types dominate: alluvial and clay with limestone deposits. The classic landscape features terracotta-colored soils and bush vines, reflecting a history of viticulture that dates back millennia.

Today, 84,000 acres of vineyards, over 100 wineries, and more than 5,000 families contribute to the region’s wine production. Ossorio explains their vision for the winery and region. “For us, it’s about more than just winemaking. It’s about creating a legacy. We aim to create something timeless, something that speaks to the soul of our land.”

Standing Out Among Peers

Bodegas Hispano+Suizas sets itself apart in the competitive world of Spanish wine in a few ways. First, the winery’s blending philosophy shows a point of differentiation by working with seldom seen international varietals like Pinot Noir and Sauvignon Blanc or highlighting unsung Spanish grapes like Bobal. 

Their dense vineyard plantings ensure lower yields, concentrating the flavors in every grape. “We believe that great wine begins in the vineyard. It’s not just about the techniques but also about respecting what nature offers us. We work closely with the land to ensure every grape reaches its fullest potential,” says Ossorio. 

Their innovative blending techniques have also drawn attention. “We’re not afraid to experiment,” Ossorio says. “By combining local varietals with international grapes, we create wines that are both unique and approachable. This sets us apart in a crowded market. Innovation doesn’t mean abandoning tradition; it means building on it in new and exciting ways.”

Wines with a Point of View

Bodegas Hispano+Suizas produces a diverse range of wines, each with a purpose beyond filling a SKU at the retailer or a prescribed slot in a “balanced” portfolio. Their sparkling wines, which are all crafted in the traditional method, show incredible delicacy and longevity on the palate. They’re made to age.

Take the Tantum Ergo, a Requena D.O. Cava. Made from grapes grown in chalky-clay soils, the wine showcases a classic blend of Pinot Noir with Chardonnay. On the nose, a touch of brioche, lemon, and white peach echo flavors found on the palate. In the mouth, a fine mousse with dazzling acidity and a long finish will surprise the most cynical Champagne drinkers with its layers of evolution.

The Tantum Ergo Pinot Noir, a sparking D.O. Cava rosé made with organic grapes, shows a level of finesse that seems unthinkable with Pinot Noir from Eastern-Central Spain where temperatures can run over 100 degrees Fahrenheit. Through careful cultivation, early morning picking, and cool fermentation, Ossorio preserves the grape’s brightness and primary fruit for a beautiful and balanced glass of bubbles.

Red wines like Bobos showcase the power and seductiveness of Bobal, a grape long overlooked by winemakers and consumers. Even Ossorio admits few Spaniards outside of Valencia know or understand the grape. However, he and his colleagues believe in handling indigenous grapes once tossed off for blending, with the same care used for fine wine, and the outcome speaks for itself.

“Each wine is a reflection of our curiosity,” says Ossorio. “For example, with Bassus Finca Casilla Herrera,’ we wanted to show how Bobal, a grape often underestimated, could rival the complexity of the finest varieties in the world.”

Ossorio also highlighted the importance of their sparkling wine program. “Our Cavas represent the pinnacle of our craftsmanship. The traditional method allows us to create wines that are not only elegant but also age-worthy, showcasing the depth and character of our vineyards.”

“Our approach is always evolving. We’re constantly learning from the land, from our peers, and from the feedback of those who enjoy our wines. This spirit of continuous improvement is at the heart of everything we do,” says Ossorio.

Sustainability at Bodegas Hispano+Suizas

While not overtly marketing themselves as a sustainable winery, Bodegas Hispano+Suizas has taken steps to minimize its environmental footprint.

“Sustainability is an ongoing journey for us. It’s not just about big initiatives but about making thoughtful choices at every level,” says Ossorio. “Whether it’s working with eco-friendly corks or optimizing and reducing water use in the vineyards, we’re constantly looking for ways to improve.”

The winery also emphasizes efficiency in its operations. “From reducing energy consumption in our facilities to exploring more sustainable farming practices, we’re committed to ensuring that our practices today don’t compromise the resources of tomorrow,” he says.

As for the team’s mission, Ossorio put it succinctly. “At the end of the day, our goal is simple: to create wines that people love, wines that make them feel connected to something greater. This is what drives us and what will continue to guide us into the future,” he says.

Indeed, on this windswept plateau, Bodegas Hispano+Suizas makes wines that feel connected to the air, the dirt, and the legacy of the land.

Funded by the European Union.