Chile: Although winemaker, Carlos Gálvez chose a police career with instant checkmate review. Even so, with two partners, this year launched its own wine and the first vintage already have committed.
Carlos Gálvez (31) has double life. One is sub-prefect of the homicide Brigade of Rancagua. It is to investigate from Gimpy to San Fernando, passing through Pichilemu and San Vicente, murders, accidents, and suicides. Discover the Region of O’Higgins, as well as the B side of the Chilean society.
In any case, his work like Galvez. After more than four years of police experience, he feels that he is fulfilling his desire to serve others. A dream that led him to set aside the career of winemaker agronomist to enter police investigations.
Galvez was one of the best students of his generation in the Faculty of Agronomy of the University of Chile. So much so that they gave him the pass for the inauguration of the master’s degree in oenology and viticulture at the House of Bello in 2007. Egres in 2008 and his thesis on biogenic amine – elements of food associated with the generation of allergies – was recognized as one of the best in the school.
However, while working in the laboratories of the campus Antumapu, the interest to follow the police career was growing. After all her father had worked in the PDI. That Yes, the key was at the opening in 2006 of the police agency to receive professionals who, previous course of almost a year, were to the institution.
In 2009, the same year that passed the exam of the Colegio de Ingenieros Agrónomos winemakers, Carlos Gálvez was appointed sub-prefect.
However, the interest in wine was not diluted. Today, when it is not in service Galvez has another life. Turns on the computer, connects to Hangout, the system of video conference Google, makes plans and monitors progress with partners Diego Morales (30) and Gustavo Parraguez (31). With them working in a project that remained in reserve for almost four years: make your own wine.
-Wine is one of the few products that shows a source, is very rewarding. But in Chile it is associated to something elitist, is really a food and if you can do it with friends, becomes a very good experience, says Galvez.
The three partners launched this year Bisogno, a blend of cabernet sauvignon and syrah. The sale has worked better than expected: already in the Bocanariz – reputed among the wine geeks – restaurant and shop Santiago Wine Club. And they have no plans to grow in sales this year. The first vintage, the 2011, is only 900 bottles and almost all is committed to these two customers.
A bisono in Cauquenes
Diego Morales has two names. Or rather, who put their parents and a nickname. Morales belongs to the category of winemakers who never appear in the press. It is who makes the daily work in the cellars. For him, it should report to François Massoc, Chief winemaker of Clos de Fous and other projects such as the reputed Aristos. Its job base is in facilities that they lease to INIA from Cauquenes.
Morales acquired his nickname after being named in an article in Journal of the field about a wine of SHEQ. The adjective that described Morales was winemaker bisono. Thereafter, Morales came to be known simply as “bisono”.
When SHEQ hired Morales in 2011, it demanded do its own wine, almost a heresy for the Chilean industry.
Morales saw the opportunity and contacted Carlos Gálvez, with whom he had not only been partner in agronomy at the University of Chile, but the fact that they were friends as children in Maipú. They had already done together beer. Galvez suggested to join Gustavo Parraguez, also friend of childhood, and now civil constructor, because they needed a partner with “Engineering” profile to manage the silvers of the project.
-Had the experience of making wine, but not how to sell it or manage a label design. For this reason, it was important to have partners. In addition, it is a way of keeping the friendship that we had as children, says Morales.
The three defined what they wanted to achieve with Bisogno. The first thing was to orient themselves in the long run and point to the quality. What seems commonplace, it requires guts to make it real.
For example, a high-end bottle usually is released two years after the vintage. Every month passing bottles in the wine cellar is an additional financial cost. The problem is that by being very young wines, they do not express yet all the qualitative potential. However, so get into the hands of consumers. For this reason, the partners decided to wait three years before launching their first wine.
In the years of waiting, he was given several turns to the name of the wine. Those who knew of the project simply called him “Bisono wine”. Galvez, Morales and Parraguez, engaged with that name, since it highlighted that were very young, who didn’t so much wine, but who were willing to experiment. To facilitate its pronunciation for those who do not speak Spanish, they decided to replace the letter n with “gn”, as do the carignan Vigno, its association with producers.
What it does now? Grow volume, although not much more than double on the label that already launched. In addition, already working to take a southern wine, with coastal influence. You must keep track of the new Rookie of the Chilean wine.
“The winemakers to make their own wines is very good for the performance of the company. It allows them to generate reflection on the commercial part and production”.
Diego Morales, winemaker and partner in need
“But in Chile it is associated to something elitist, wine is really a food and if you can do it with friends, becomes a very good experience.”
Carlos Gálvez, Deputy Superintendent PDI and partner of Bisogno