Güevo Wine is a rebellious statement, a challenge aimed at transforming wine and the way we drink it.
Bodegas Langa is one of the oldest wineries in Aragón. Founded in 1867, it is now run by the fifth generation, led by César Langa, who is spearheading some unique projects that are rewriting the industry rulebook. "The wine industry keeps doing the same thing over and over again, so we felt the need to do something really different," he says. That difference has come in the form of Güevo Wine, which claims to be a unique creation that combines traditional grape varieties, a criaderas-and-soleras system, and a non-traditional ageing vessel: a concrete egg. The project is the result of ten years of research and has led to the Ethernum Method, a new approach to winemaking with a clear objective: to win back consumers and make young people fall in love with wine again.
How do you keep alive the spirit of the winery that Mariano Langa Gallego founded back in the 19th century?
It's not always easy, but I take great pride in adding new chapters to a family story that now spans more than 150 years, with a constant desire to further improve upon it for future generations. To be able to do what I love, in the place where I grew up, is a real privilege.
And this legacy continues to grow with a project as innovative as Güevo Wine. Where did the idea come from?
There are two motivations behind Güevo Wine. The first is personal: I was tired of seeing the industry going the same old thing, constantly chasing the approval of the wine gurus. I needed a project that would reignite my passion for winemaking and not depend on anyone but myself.
And the second motivation?
Wine consumption is changing fast. Young people feel disconnected, global consumption is declining... We need a 180-degree pivot - a product that sparks curiosity, reaches and empowers consumers, a way of making wine that breaks the rules and offers a breath of fresh air.
The name, the ageing vessel... it is all a statement of intent. But at the heart of the project is the Ethernum method. What does it involve?
I have always felt the urge to create something that does not follow the usual formulas, and this quest has ultimately shaped the entire project. After ten years of work, I developed a method that has been recognised by the European Union for its innovative character. The wine is aged in a concrete egg that behaves almost like a living organism: the indigenous yeasts from the vineyard continue to add nuances, while the natural micro-oxygenation of the material allows a continuous evolution that faithfully reflects the microbiological DNA of the Valle del Frasno. We don't try to make "the best wine in the world", but a wine that is authentic and has an unmistakable identity.
“A unique and constantly evolving work”
So you have a wine with an origin and a unique process. What comes after that?
A unique ageing system and vessel. We work with 1,700-litre concrete eggs, a permeable material that allows controlled micro-oxygenation and keeps the wine in a state of "living ageing" even after bottling. This ageing process using a system of criaderas and soleras allows us to build a pyramid of different vintages. Nothing else like it exists anywhere in the world.
This makes each egg a truly one-of-a-kind product…
No two eggs are alike. Each year, the harvest allows us to produce around 2,200 bottles. It's an artisanal process that results in living wines that offer each consumer a distinctly personal experience. A true marvel.
And to complete this incredible story, part of the profits are used to support local communities. What can you tell us about this social initiative?
We want Güevo Wine to create life, and everything is designed with that in mind. The lid, for example, becomes a small flowerpot containing seeds; the box can be used as a bird's nest. As the project grows, we also plan to partner with local organisations. Our goal isn't just to make wine, but to help change the world.
Consumers seeking authenticity
What was the public's reaction?
The initial reaction has been fantastic. The design is immediately striking, but what really matters is the winemaking story behind it. It resonates with people who are tired of drinking the same thing over and over again. It's not for people who think there's only one way to approach wine. That's why we sell in quotas - a maximum of 50 units per importer.
Who is your natural target market?
Consumers with a certain amount of purchasing power who are looking for authenticity and memorable experiences. The industry often complains about declining consumption, yet we continue to send out the same messages. It's time to change the narrative.
How far can Güevo Wine go?
It’s only a matter of time. It’s part of who we are: we believe in a different way of making and enjoying wine. We are present in more than 35 countries and hope to strengthen our position in specialist shops and high-end restaurants. In a few months, we’ll have data on our positioning in Europe, the Americas and Asia.
This ageing “with memory” process sounds extremely interesting…
Yes, it’s a dynamic, non-vintage system that enriches the wine and gives it continuity. It ensures consistency while preserving uniqueness. It literally allows you to “travel through time”: tasting from the first year and following the evolution of the project. It represents an opportunity to become part of this small chapter in wine history.
You talk a lot about legacy. What did you inherit from your father, and what do you think your children will inherit from you?
My father is still active at the age of 79, which says a lot about his passion for wine. He was a trailblazer in his time: he went from selling wine in bulk to bottling his own wine, produced the first cava in the area, and founded the Calatayud Denomination of Origin. I grew up with this constant determination to never settle for the status quo. And now I have two kids, 16 and 18, who are starting to ask why I do what I do. It's not an easy question to answer - it's all a process. Maybe one day they too will feel the need to create something new.
