The general reputation of Spanish wines is that they are great value, though this does not make me feel at all proud, especially after a recent conversation with Professor Fernando Martinez de Toda, PhD in viticulture and top researcher in the Vine and Wine Science Institute in La Rioja (ICVV).
Fernando told me of his concerns and gave me some particularly pertinent numbers about the low price per kilo paid for grapes in Spain. It is obvious that if wines are inexpensive, then the raw material must be too.
According to Fernando (pictured below), an adequate break-even point for prices...