{"id":6311,"date":"2022-05-24T19:56:19","date_gmt":"2022-05-24T19:56:19","guid":{"rendered":"https:\/\/winesfromaragon.com\/fernando-mora\/"},"modified":"2022-07-17T15:52:47","modified_gmt":"2022-07-17T15:52:47","slug":"fernando-mora","status":"publish","type":"post","link":"https:\/\/winesfromaragon.com\/en\/fernando-mora\/","title":{"rendered":"Fernando Mora"},"content":{"rendered":"\t\t
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Fernando Mora, first Master of Wine from Arag\u00f3n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"The wines of Arag\u00f3n are a combination of lands, people and tradition\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Feeling passion for what you do, it is not enough to be the best, but someone who loves your work. If we add study, effort, struggle, perseverance and, above all, conviction and time to that passion, you make a difference. That is the case of Fernando Mora, from Zaragoza, Aragonese Master of Wine and great passionate about terroir, wines and viticulture techniques from different areas of the planet, although, as he says:\u00a0\u00abI have always been in love with Arag\u00f3n and when I started to get to know our vineyards in the area, the stories of the people and the wineries, I wanted to stay here even more\u00bb.<\/strong><\/p>

Mora has travelled all over the world praising our wines and carries the Garnacha as his flagship: \u00abwe have to be proud of the wines of Arag\u00f3n for several reasons. When you do something and you do it well, you have to be satisfied with it, because when it comes to wine, for example, we manage to fix the population in the territory. In other words, anything that is good for the agri-food industry prevents people from leaving and creates jobs and value. We ensure that the countryside and the mountains do not become unproductive and are abandoned. And, above all, we should be very proud of all those generations who, over long periods, have invested time and money in creating a wine industry, which we can take advantage of and continue.\u00a0The wines of Arag\u00f3n are a combination of lands, people and tradition<\/strong>\u00bb.<\/p>

His tenacity and interest in knowing everything about wine, led him to obtain, in just three years, the prized title of\u00a0Master of Wine\u00a0<\/strong>that only 380 people around the world hold: five are in Spain and two of them make wine in Arag\u00f3n. Without hesitation, he changed engineering overnight for the broad knowledge and freedom that the land and the vine gave him.<\/p>

Mora recognises that he has spent many weeks away from home in the last five years. \u00abIn 2016 I was 35 weeks away from my house, either to study the Master of Wine or to sell the wines. Honestly, how they welcome Aragonese wine depends a lot on the markets. Arag\u00f3n is known for its mid-range or entry-level wines, because we have very good fruit for those qualities. It costs us very little to produce good grapes and achieve mid-range wines, but as soon as we go up to the top end of the range, we are still unknown. There have been projects like Alto Moncayo that have obtained a lot of recognition, but that is an exception. The reality is that in many countries Spain, Rioja, Cava, Jerez and Tempranillo are the words they know. And lately, Garnacha can also be added, but there is a long way to go before they understand what is really produced in Arag\u00f3n\u00bb.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\"We should be very proud of all those generations who, over long periods, have invested time and money in creating a wine industry, which we can take advantage of and continue\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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His first project was Latidos de Vino, which he launched together with his friends Aitor \u00c1greda, Gonzalo Valero, the winemaker Mario L\u00f3pez and the international lawyer Francisco Latasa. \u00abWe even presented it in Manhattan. It was a great learning experience\u00bb Mora says. \u00abWe worked in underground cement winepresses, a large stainless tank or two, and a manual bottle-to-bottle bottling machine. We launched the wine at a price that competed with large wineries, and then we realized that it was impossible. So we took one of the oldest vineyards that Mario\u2019s family was working with, we vinified it separately in barrels without a lid and with this we got a wine that we call\u00a0Frontonio<\/a>\u00bb, recalls the Master of Wine, who says that the name was chosen by the sommelier Jes\u00fas Solanas, another singular talent we have in Arag\u00f3n.<\/p>

\u00abSolanas told us the legend that\u00a0Frontonio\u00a0<\/a>was a martyr whose head was cut off and it was found upstream instead of downstream. So we decided to call ourselves that because we always go against the current\u00bb, assures Mora.<\/p>

Frontonio<\/a>\u00a0was the first wine they managed to include on the menu of a restaurant with two Michelin stars: Mugaritz, thanks to Guillermo Cruz, one of the best sommeliers in Spain and a young Aragonese talent, who values \u200b\u200bArag\u00f3n around the world.<\/p>

\u00abThis wine was worth five, six or seven times more than the wine we were selling so far. Then, we discovered that there was a small, tough and difficult market in which you could make things of value, position them in the market, and be proud of doing it. Because we make this wine in a barrel without a lid, putting the grapes inside, doing it in a different way than what we were used to\u00bb, says Mora.<\/p>

One of the secrets of the success of the team made up of Fernando Mora, Mario L\u00f3pez and Francisco Latasa has been to learn from many techniques and tools from outside and then put them into practice in their projects in Arag\u00f3n. \u00abWe have managed to tread about 10.000 kilos on foot and I have been to 80% of the world\u2019s wine-growing areas. Study and work have always gone hand in hand. Clay, cement, wood and stainless steel are tools, so you have to know which grapes and which wine you have, in order to know where to place them, to get the best out of them. \u00a0Wine is not a living being, but we work with it as such, since what it needs is to breathe\u00bb, he points out.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\"Study and work have always gone hand in hand. Clay, cement, wood and stainless steel are tools, so you have to know which grapes and which wine you have, in order to know where to place them, to get the best out of them\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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