Improvisació Enric Soler

Historically seen as the base wine for an ocean of Cava, Soler began in 2004 with a radically different approach, treating his native terroir and grapes as if they had the potential to make some of the world’s best white wines. It turns out that Soler was entirely correct, and today, his miniscule production of handcrafted wines are some of the most allocated bottles in Spain.

Soler began his career as a sommelier, winning the “Campeonato de España de Sommelier” award for best sommelier in Spain in 1997. While teaching at his wine academy in Barcelona, local producers would often bring him bottles to get his advice. After the loss of his grandfather, Soler began making his own wines from an inherited small parcel planted in 1945 called Vinya dels Taus.