Bajoflor & Bajosol

A redefinition of generoso wines

Japan discovers Bajoflor is a project that aims to redefine generoso wines for their better understanding in Asian culture, especially Japan. For this, Bodegas Robles, Ohayō and Estudio Pablo Gallegohave worked on the creation of a new wine coding and a more understandable packaging, finding surprising common spaces between flor wines (generoso wines) and Asian cuisine.

Product range

Bajoflor includes the traditional Fino, Amontillado and Oloroso wines.

Bajosol includes dessert wines made with Pedro Ximénez grapes that, after harvest, are exposed to the sun and turned by hand every day until they become raisins.

Coding

A two-digit coding has been created.

• The first figure refers to the number of years that a wine has aged under a layer of yeasts which make up the veil of flor (biological ageing).
• The second figure refers to the number of years that the wine has aged under an oxidative process, exposed to air.

This coding contains the Fino wines (exclusively biological aging), the Oloroso wines (exclusively oxidative aging) and the Amontillados wines (biological and oxidative aging).

Some examples:
Bajoflor 2|0 would traditionally be known as a Fino wine that has aged under flor for two years.

Bajoflor 5|3 would traditionally be known as an Amontillado wine that has aged under flor for five years and has also undergo three years of oxidative aging.

Bajoflor 0|6 would traditionally be known as an Oloroso wine that has undergo six years of oxidative aging.

Bajosol 0|0 would traditionally be known as a Pedro Ximénez wine without aging in wood.

Press here to see Bajoflor and Bajoflor Design.

The awards

Sakura Japan Women’s Wine Awards, the trend-setting wine competition in Japan, has repeatedly awarded Bajoflor and Bajosol wines with Double Gold, Gold and Best Label Design. The jury for this competition is made up exclusively of women wine specialists. The wine sector in Japan has its sights set on this competition, as the female perspective on wine selection creates a trend in the Japanese market, setting consumption patterns. Consequently, the awards of the Sakura Japan Women’s Wine Awards have reached a great notoriety and reputation in Japan, turning this event into one of the main launching platforms for all those wines that wish to be promoted in that country.

Gastronomy

The combination of raw fish, seaweed and sesame are difficult pairing buddies with most common wines.

If we take the sushi is the rice slightly sour-sweet-salt, wasabi little hot and accessories hot-sour as ginger and salt-fermented like soy sauce. Not the easiest to find beverages

In the case of fish, a study in Japan was conducted to understand why fish and red wine don’t match. The results of the test indicated that the tiny amounts of iron in red wine would latch on to the fish oils and stick to the taster’s palates causing a fishy metallic aftertaste.

Many conventional wines malfunctioning in soy, and seek to find a wine that has some of the same notes in the aromas.

What is needed is a beverage with nicely high alcohol, dryness, some freshness, but not actual fruity elements, as they risk succumbing to the food’s assault on the taste buds.

In reality, everything leads us – surprisingly – to the generous wines (Fino, Oloroso, Amontillado, Palo Cortado, Pedro Ximénez) whose aging system (known as the solera and criaderas system) produces a mixture of very old wines that is lightly refreshed each year with younger wines. A unique experience of maturity and freshness

Bajoflor 2|0 is the ideal companion for many dishes based on fish and seafood..

Bajoflor 0|6 and Bajoflor 5|3 fit perfectly with the aroma and taste of soy and are perfect for many spicy Japanese dishes based on meat and poultry.

The work team

Estudio Pablo Gallego Specialized in brand design projects and web projects. Strong focus to strategy and conceptually solid solutions. They propose innovative, simple and timeless results

Ohayō Brand Curation is a field that accompanies in the brand culture management of a company. It brings concepts from the cultural and art management to the brand building processes. We conceive internationalisation as a conscious cultural fact, as a process where listening to the other culture must precede and influence the foundations of the company’s identity.

Bodegas Robles has been dedicated to wine making in Montilla (Southern Spain) since 1927. In the late 1990s, the third generation takes over the winery and understands the need to incorporate organic viticulture and work with indigenous yeasts into the tradition of the winery. Our approach is quite straightforward: grow the most intense and flavorful organic grapes that you can, guide the natural process and draw all the fruit’s richness into the wine. And if awards have something to say something on the matter, it seems that we have achieved the objective: Agriculture and Fisheries Awards 2017 by Andalusian Regional Ministry of Agriculture and Fisheries, Best Organic Company in Spain 2014, Best Organic Company in Spain in 2006.