A study by the British Heriot Watt University concluded that the taste of wine can be transformed depending on the melody with which it is drunk. It is said that the taste of Cabernet Sauvignon is accentuated by “powerful and heavy” music, while the Chardonnay stands out with “refreshing and joyful” sounds.

This study is based on the cognitive theory which establishes that music stimulates specific areas of the brain, preparing it to respond in certain way to the wine, contributing to its taste. What will happen while enjoying an oloroso sherry to the sound of the cello? (which tessitura is equal to the human voice hence able to create emotions.)

The connection between our senses is greater than it seems, “we can feel the heat of a glance” and “taste success”. The famous painter Vassily Kandinsky said that while he was listening to music, he saw colours. Remembering an opera to which he had attended, he wrote: “wind instruments embodied the full power of the twilight hour in my imagination, I saw all my colours in my mind, they were all before my eyes”

And what if what we hear is classical music? It is not presumptuous to say that all music lovers, -whatever they are, or music preferences – find classical music a timeless collective good that remains as current and alive as the day it was created. However, out of the traditional spaces and a “knowledgeable audiences” it is not common to enjoy it live. Therefore we propose a new experience.

The mystical tone of Bach’s work, the Spanish aroma of Gaspar Casadó, and Iris Azquinezer’s notes in “Azul y Jade” will bewitch our senses, so that the beauty of the wineries, their freshness, their scent and history will merge together with the taste of wines and the sound of the cello.