Before founding Bodegas Rocanegra, José González from Lanzarote dedicated his entire life to the world of law, although not too far from the universe of wine, since his specialty has to do with planning instruments, and in particular, the Special Plan of La Geria.
He currently produces around three thousand bottles of organic wine a year, which he sells to around twenty restaurants on the island. In an interview with the Más de Uno Gourmet program on Radio Lanzarote, González highlights the uniqueness of wine growing on the island and is committed to training.
- What has been your life and professional path up to the opening of Rocanegra?
I was born in the Lomo neighborhood, in Arrecife, on the border with El Charco. I studied law in Seville and have dedicated myself to it all my life.
My father came from San Bartolomé and although he was not dedicated to agriculture, it was part of his roots. My grandfather made wine for his own consumption. We lived in Masdache and we had a barren land until we planted vines with traditional hole cultivation to have a garden, a tribute to La Geria.
- Has your training in law been useful to you for winemaking?
I am specialized in urban planning laws and within urban planning, planning instruments, and in particular, the Special Plan of La Geria. So I think I was destined to be where I am now talking to you about wines and law. (Laughter).
- What distinguishes Lanzarote wine?
In addition to the way of cultivating, it is a wine that comes from a rainfall of less than 150 liters (per square meter per year). Any book you pick up about the vine will tell you that below 300 liters there is nothing to do. And a few meters from the Atlantic Ocean... If we bet on uniqueness, we win that race.
- How did Bodega Bocanegra come about?
We started in a small tool room. We decided to grow a little more. I would say it has been a natural transition. You have the house, you have the farm, you have the grapes and the wine experience and finally the winery is born.
- What distinguishes your wines?
Our principles are organic grapes and minimal intervention in the field, without chemical products. We are not looking for a lot of production but the quality of the grape.
We don't rush the times. We make a wine of spontaneous fermentation with the minimum possible intervention. That does not mean that there is no intervention, there has to be a treatment, which is carried out by our oenologist. The world of wine is a science with 3,000 years of history.
- Speaking of science, do you think the role of oenologists has been strengthened in recent times?
In recent years, especially the larger wineries, have contributed knowledge not only empirical or observational through time, but also from oenologists with training, agricultural engineers... that have allowed to make a leap. Including the training cycle in viticulture that is here, and that by the way they wanted to cancel. Hopefully the problem will be solved. It is essential that there are trained people.
We are moving towards a cultivation that increasingly respects nature and at the same time makes better use of the available technology to optimize performance with minimal intervention. Lanzarote needs that cycle without a doubt. From here I send all my support to those responsible for the center.
- Where can we taste your wine?
We have a small production, of 3,100 bottles this year. We will go to between 15 and 20 restaurants in Lanzarote so that they have Rocanegra and we can all enjoy it, I hope as much as we have enjoyed making it.