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HIGHLIGHTS
Pancho Campo receives his Master of Wine degree in London as well as the Villa Maria Award
Pancho Campo receives in London his MW diploma at the Annual Reception of the Institute of Masters of Wine, as well as the Villa Maria Award to best viticulture paper
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THE SPANISH WINE EDUCATION PROGRAMME IN NEW YORK ATTRACTS 61 PARTICIPANTS
The first Spanish Wine Education programme ever conducted in New York by the Wine Academy of Spain finishes with a huge success.
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CLOS MOGADOR AND GONZALEZ BYASS STARS IN NEW YORK
As closure of the first Spanish Wine Education programme conducted in New York, Pancho Campo conducted a tasting of 12 iconic Spanish wines.

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EL NIDO AND AALTO PS WINNERS AT THE MIAMI WINE FAIR
El Nido 2006 and Aalto PS 2004 were the absolute winner of the masterclass and tasting named "Spain VS Rest of the World".
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California Tour
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TRIBUTE TO PANCHO CAMPO AT GONZALEZ BYASS
Gonzalez Byass organized a ceremony at its winery in Jerez as a tribute to Pancho Campo for becoming the first Spanish MW
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SPANISH WINE EDUCATION CERTIFICATION PROGRAM AND ICON WINES TASTING IN NEW YORK
The Wine Academy of Spain will conduct its Spanish Wine Education certification program in New York City from the 21st to the 23rd of October. The seminar wiil be followed by a master class and tasting of iconic Spanish wines.
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THANKS FOR THE CONGRATULATIONS RECEIVED AT THE WINE ACADEMY
More than 300 emails, sms and messages have been received at The Wine Academy congratulating Pancho Campo for becoming a Master of Wine
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PANCHO CAMPO MW ON CLIMATE CHANGE
Time is finally proving Pancho Campo right. For the last three years he has been expressing his concern about the possible impacts that climate change will have over humanity and the wine industry.
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INTERVIEW WITH JANCIS ROBINSON
Wine writer and critic Jancis Robinson has recently given an exclusive interview in relation to her participation in the upcoming Barcelona Wine Festival.
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THE USE OF FILTRATION IN WINEMAKING
Filtration, although controversial, it is one of the procedures available at the winery that can be used by the winemaker at different stages of the production chain. If applied in a graded fashion it can be of tremendous benefit in obtaining wines that have a good clarity, excellent colour and no micro organisms that could spoil the finalised product.
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