• Wine DSGn Thinking®, a unique method

    Design Thinking is a unique method that puts the consumer and user at the center of the product and service development process. Companies like Zara, Apple or Google use it to generate innovative ideas that solve problems and consumer needs. Its applicability is limited only by our own imagination.

    Design Thinking is a process that combines the creative freedom and sensitivity of people within a work team, relying on industrial design processes. Its main characteristics are the following:

    1. The use of empathy: this human quality serves to understand the wishes, problems and needs of the users of products and services, in order to satisfy them.
    2. Teamwork: the ideas, points of view, experiences, interpretations and internal mechanisms of every human being adds up in this process.
    3. Testing: through the generation of prototypes, since every idea must be validated before it is launched to the market.

    At ANTIGVA we decided to transfer this methodology to the world of wine, using it to make wines that we call ‘designed’, since they are actually designed and made in order to satisfy the wishes and desires of wine lovers around the world. We would call it Wine DSGn Thinking®.

    It was through the demand of one of our main importers that we understood that the wishes of those who love wine cannot be conditioned by the limitations of their trusted winery. If we wanted to keep our friend’s love, we had to turn something impossible, to something possible. And we did it by adapting Design Thinking to our business, in 5 phases:

    1. We empathize with his needs and desires. Through active listening, putting ourselves in his shoes, we understood his demand…
    2. … To elaborate a definition that would compile all the information that he had transmitted to us, and consequently the characteristics of the wine he had imagined…
    3. We gathered ideas as a team, those that could bring us closer to the solution we were looking for, both in the what’s and the how’s.
    4. And we got into work. We searched, found, negotiated, collaborated, until we gathered all the necessary elements and synergies with agronomists, oenologists and winemakers that would allow us to prototype the desired wine.
    5. With the first production still unlabeled, we set out to meet our client for the testing phase, also know among us as “tasting”. This was the most rewarding moment, and in which we were able to consider the path traveled as a success.

    Here we begin a period of reflection that we used to fine-tune the methodology. From the innovation in industrial design, we had found a work process that we could adapt to our activity. The design and winemaking of the wines we imagined, that would be impossible for us to make with our land and vineyards, could become a reality.

    Since then, it has been our desire to make this unique method that we call Wine DSGn Thinking® grow to share it with you and every wine lover around the world, making it the most democratic way to produce, but also to enjoy and celebrate the world of wine.

  • Jancis Robinson shatters 10 myths of the world of wine

    When was the last time a sommelier recommended a white wine to pair with a beef chop?

    The answer may probably be never.

    The world of wine is full of false myths. Today we bring you from the hand of Jancis Robinson, the planet’s main prescriber, and her book “Wine Expert in 24 Hours”, the 10 false myths about the world of wine that you should know.

    1. Red for meat, white for fish

    There are white wines that pair perfectly with chicken, pork or mild stews, and red wines that go well with fish or salads. How it is cooked is as important as the raw material when choosing the wine.

    2. European wines are better than American

    Wine does not understand continents. The main thing is to try it yourself.

    3. The more expensive the better

    There are really special elaborations and fabulous vintages that increase the price. But sometimes it’s about a luxury brand positioning, gained over the years.

    4. Red wine has a higher alcohol content that white

    Although this was so originally, the current pace of life has led wineries to look for alternatives that allow you to have a glass of wine between meals, before continuing the day. This is how the 37.5 cl bottles and low alcohol red wines were born.

    5. The heavier the bottle, the better

    Thick glass is a tool used to raise the price, but not the value of wine. Except for sparkling wines, which need a thick glass to withstand the pressure derived from the second fermentation.

    6. The bigger the slit, the better

    The indentation at the base of the bottle serves for stability and helps build up sediment, and even to serve the wine with style. But it is not related to the quality of the wine.

    7. Rosé wine is for women

    Wine does not understand genres either.

    8. In restaurants, wine is given to taste to see if it’s liked

    Wine is given to taste in a restaurant to see if it suffers from TCA, popularly known as ‘cork smell’. But a self-respecting sommelier would detect it as soon as he opened the bottle, and would never offer it if it was the case.

    9. Wine needs aeration

    This is not the case with young wines or sparkling wines, which are enjoyed instantly. If it is a long-aging wine, this is different.

    10. Wine improves with time

    Young wines, rosé wines and white wines lose expressiveness over time. These are made for short-term consumption. As for aged wines, it is advisable to seek advice and assess whether it is worth the wait. Neither wines nor people are made to last forever.

    As for the beef chop, it can be paired with a full-bodied white wine, citrus aromas and exotic fruits, which is rich and mineral in the mouth. An Arretxea Hegoxuri from Irulegi would be an excellent choice, worthy of a true prescriber!