After almost three decades linked to the vineyard and the winery, Eva Plazas Torné assumes a new stage at the head of Vilarnau as manager and oenologist. The replacement of Damià Deàs i Gual, a historical figure of the project, is not only a change of name in the direction: it is a key moment to understand where one of the reference organic cavas of Penedès is heading and, by extension, the future of contemporary cava.
To speak with Eva is to speak of technical knowledge, of organic viticulture, of territorial identity and of conscious leadership. Her trajectory —forged from within, with a gaze that combines oenological precision and strategic vision— allows her to address essential questions for the sector: how continuity is built after a figure of weight, how the positioning of cava is consolidated in terms of quality and authenticity, and how the sensitivity of the oenologist is balanced with the business responsibility of the manager.
In addition to her responsibility in the winery, Eva Plazas Torné presides over CAVAWOMEN and actively participates in tasting committees and sectoral organizations, providing a transversal vision that transcends the brand itself. Her enthusiasm is evident, but so is her rigor.
--- After almost thirty years linked to the sector and also to Vilarnau, what does it mean for you to now assume the management and oenological direction in a new stage of the winery?
--- It means assuming a responsibility that goes beyond the production of wine and cava. I have been growing with Vilarnau for many years. In fact, I started with an internship contract in the laboratory and have grown professionally at Vilarnau and the González Byass group, understanding its DNA from within. Now I have the opportunity to lead a stage where tradition, innovation, and sustainability must coexist. It is a challenge, but also a commitment to the team, to the territory, and to the brand.--- You are taking over from a historical figure like Damià Deàs i Gual. How do you manage continuity without being overshadowed by the legacy?
--- With respect, but with my own identity. The legacy is not a shadow; it is a solid foundation on which to build. The key is to understand what made that leadership great and maintain its essential values, while also contributing my own perspective, sensitivity, and way of managing.--- What aspects of the Vilarnau project do you consider non-negotiable and which do you think needed to evolve?
--- Non-negotiable are the commitment to quality, respect for the territory, and organic viticulture. That is part of the heart of Vilarnau. What must evolve is the way we relate to the consumer: in a more experiential way, with more communication, emotional connection, and adaptation to a rapidly changing global market to reach young audiences.--- Vilarnau, as a leading brand of organic cava from Penedès. What does it mean today, in real terms, to work from sustainability?
---- For Vilarnau, working from sustainability today means assuming a real and comprehensive commitment that goes far beyond organic viticulture. It implies applying sustainable criteria throughout the entire process: responsible water and energy management, reduction of the CO₂ footprint, minimization of waste and responsible packaging, as well as the care and involvement of the human team and social commitment, endorsed by SWfCP certification and continuous collaboration with NGOs.--- Where is the line between authentic sustainability and green marketing in the sparkling wine sector?
--- Real sustainability is perceived and lived: when people visit us and feel a clean atmosphere, pleasant air, and a well-cared-for environment; when they observe the biodiversity that surrounds us, the birds that approach the lake, the beehives that promote natural balance, or visible infrastructures such as solar panels and the biomass boiler. These are tangible, verifiable actions consistent with the discourse, demonstrating that sustainability is not a narrative, but a daily practice integrated into the project.--- As an oenologist and now also as a manager, how do you balance technical sensitivity with business responsibility?
--- By seeking a balance between making decisions with technical criteria and having a strategic vision. Making wine and cava has always excited me, and you never stop learning: every year the climate is different, the grapes ripen differently, and the wines are different. At the same time, the responsibility as a manager implies managing sales, costs, and suppliers that change every year. That is why it is so important to have a great team like the one I have.--- How do the territory and organic viticulture influence the sensory profile of Vilarnau cavas?
---- The territory influences a lot, which is why Vilarnau is located in Espiells, an incredible place for growing vineyards, the highest area of the municipality of St. Sadurní d'Anoia, the cradle of cava. In a blind tasting, it is impossible to differentiate whether a wine or cava is organic or not. However, throughout the entire production process of an organic cava, no pesticides or insecticides have been used, and only oenological products authorized for ECO cavas are employed.--- In a context of evident climate change, what specific technical challenges are shaping your way of working in the vineyard and in the winery?
---- The advancement of harvests, the control of alcoholic strength, and the preservation of natural acidity are constant challenges. We are adapting viticultural and oenological practices to maintain freshness and balance. Climate change is no longer something of the future; it is a present reality.--- Can we speak today of a recognizable Vilarnau style in the glass? If so, how would you define it?
--- Yes, clearly. Our cavas seek freshness, with primary aromas that come from the grape, balanced and elegant, always with an integrated bubble. They are balanced, gastronomic, versatile, and full of personality cavas. If you try a glass... you'll want to repeat!--- You also serve as president of CAVAWOMEN, what real barriers still exist for women in the wine sector?
--- I personally have not experienced these barriers, but there are obstacles to visibility and access to senior management positions, except through family legacy. Many women are highly trained and present at all technical levels, but they still do not always reach the highest decision-making bodies.--- Have you felt invisible ceilings or unverbalized resistances in your own career?
---- Since I started attending meetings where there are still very few women, I have become more aware of the situation. In the end, you realize that what you really are is a professional. When you do your job well and demonstrate your professionalism, there is no problem. I always say that, to achieve real equality, women must work side by side with men, with respect and collaboration, and be valued for our capacity and professional commitment.--- What structural changes does the sector need for equality to stop being an issue and become an assumed reality?
--- For equality to be a reality, it is important for women to occupy more management positions and dare to break the famous glass ceiling. But also, many times it is we ourselves who prioritize care and time with our children, because our priorities do not always coincide with those of men. Even so, in the new generations this is beginning to change, and there an real opportunity opens up to advance towards a more natural and assumed equality.--- If you had to point out a clear opportunity for cava in the next five years, what would it be?
The opportunity lies in clearly positioning ourselves as a quality sparkling wine, linked to territory and sustainability. Consumers seek authenticity and narrative. Cava has history, diversity, and gastronomic potential to consolidate itself in the international premium segment.We are at a complex moment for alcohol consumption. The challenge is not just to sell more, but to reconnect with young consumers from another place. We must explain that wine and cava are not simply alcoholic beverages: they are part of our Mediterranean culture, gastronomy, and landscape. Cava is territory. They are organic vineyards that are part of our essence, preserve biodiversity, and allow us to walk, run, or cycle among vines breathing clean air. They are beehives, bees, natural balance. When we talk about wine, we also talk about sustainable agriculture, living landscape, and community.
If we manage to make young consumers understand that behind a bottle there is culture, respect for the land, and ecological commitment, we will be building a more conscious and sustainable relationship. The future is not about promoting indiscriminate consumption, but about valuing responsible, gastronomic, and cultural consumption. That is our opportunity.