The Bandoneón Player's Words & the Natural Hand
Solo el Amor Salvará al Mundo is the natural wine project of Pablo Adrián Quiroga — an Argentine winemaker who began his journey in Patagonia and Mendoza before establishing his estate in the Alt Empordà region of Catalonia, Spain. Founded in 2013 alongside sommelier Nicolás Noceti and inspired by a bandoneón player on the Buenos Aires trains who ended every performance with the phrase "Sólo el amor salvará al mundo", the project has evolved into a radical, zero-intervention winery that now farms 9.5 hectares across two distinct sites: Pau, within the Cap de Creus Natural Park, where the Tramontana wind and Mediterranean sea create a wild, mineral-driven ecosystem; and Canet de Adri, where volcanic soils surrounded by ancient forests produce grapes of enigmatic depth. The project — now called Multiversum — produces just 5,000 to 7,000 bottles annually of black, white, rosé, orange, and ancestral wines, all made with no chemicals, no sulfur, no copper, no filtration, no pumps, and no electricity (only solar panels). Everything is done by hand: the harvest, the pressing, the labels printed at home, cut and glued one by one. The wines are bottled under crown cap to preserve their living, evolving character. This is not merely winemaking; it is a philosophy of love, patience, and total surrender to the vineyard.
A Bandoneón Player & the Argentine Hand
The story of Solo el Amor Salvará al Mundo begins not in a vineyard but on a train in Buenos Aires. Pablo Adrián Quiroga, an Argentine from Patagonia, used to commute by train through the capital. Every day, a man in a suit would board with a bandoneón, play a few songs, and then leave the passengers with a single phrase: "Recuerden que sólo el amor salvará al mundo" — "Remember that only love will save the world." He claimed to be the godson of Pepe Biondi, the legendary Argentine comedian. The words stayed with Pablo. Years later, when he and his friend Nicolás Noceti — a sommelier from Bariloche — decided to create a wine that carried a message beyond the bottle, that phrase became the name.
The first wines were born in Mendoza in 2012, made in collaboration with enólogo Oscar Cecchín at his organic and biodynamic estate. Pablo and Nicolás travelled to Mendoza, spent ten days tasting and selecting, and returned with a vision: organic, zero-sulfite, natural wines that reflected the land without makeup. The inaugural release in February 2013 comprised three wines — a Malbec (3,000 bottles), a Cabernet Sauvignon (700 bottles), and a Carignan (700 bottles) — alongside a 100% Moscatel demi-sec sparkler made with a single fermentation. The wines were an immediate success in Bariloche and El Bolsón, sold through organic shops and restaurants like Kandahar and Il Gabbiano. But Pablo was not satisfied. He had begun making wine in El Bolsón, Patagonia — at Paralelo 42° Sud — with Pinot Noir and Chardonnay, and he felt the pull of something deeper: a search for wines free of commercial profiles, for "grapes and only grapes," for an authenticity that Mendoza could not fully provide.
That search led him to Spain. Drawn by the ancestral criteria of production, the diversity of terroirs, and the proximity to France's natural wine movement, Pablo settled in the Girona region of Catalonia. Here, in the wild landscapes of the Alt Empordà, he found the vineyards that would become the heart of the project. The name remained. The philosophy deepened. And the bandoneón player's words continued to echo through every bottle — a reminder that wine, like love, requires no explanation, only an open heart.
"La historia de la frase viene de cuando yo vivía en Buenos Aires y viajaba en tren. Siempre subía un señor vestido de traje a tocar el bandoneón, diciendo que era el ahijado de Pepe Biondi, el cual al finalizar su función decía: 'Recuerden que sólo el amor salvará al mundo'."
— Pablo Quiroga, on the origin of the project's name
Pau & Canet de Adri & the Catalan Hand
Pau is a small village nestled within the Parque Natural del Cap de Creus — the easternmost point of the Iberian Peninsula, where the Pyrenees collapse into the Mediterranean Sea. It is a landscape of rugged capes, hidden coves, and ancient granite outcrops shaped by millennia of wind and salt. The vineyards here are buffeted by the Tramontana — a fierce, dry northern wind that sweeps down from the mountains and across the sea, creating an ecosystem of extraordinary purity. The wind keeps the vines healthy, suppressing fungal pressure naturally and thickening the grape skins. The soils are a mix of slate, granite, and marine deposits — poor, mineral, and free-draining. The climate is Mediterranean with continental influence: hot, dry summers, mild winters, and a constant dialogue between mountain and sea. It is a terroir that demands resilience and rewards patience.
Canet de Adri lies just 15 kilometres from Girona — a village surrounded by ancient forests on volcanic soils. The terroir here is entirely different from Pau: black, basaltic earth rich in minerals, formed by extinct volcanoes that once shaped this corner of Catalonia. The vineyards are enveloped by woodland, creating a microclimate of humidity and shade that contrasts with the sun-baked openness of Cap de Creus. The volcanic soils impart a distinctive smoky, mineral character to the wines — a sense of geological depth that Pablo describes as "enigmatic." Together, these two sites provide the raw material for a portfolio that spans the full spectrum of natural wine expression: from the wind-sculpted, sun-bleached intensity of Pau to the forest-dark, volcanic mystery of Canet de Adri.
Across both sites, Pablo farms 9.5 hectares with a rigour that borders on the ascetic. No chemicals, no sulfur, no copper — not even the treatments permitted in organic viticulture. He does not use animals or motorized machinery. Instead, he relies on manual labour, the wind, and the natural biodiversity of each terroir. The vegetation cover is allowed to grow freely, creating a living ecosystem beneath the vines. Homeopathic herbs and preparations are used only when absolutely necessary. The harvest is done entirely by hand, with meticulous selection of the best bunches. For Pablo, the vineyard is not a factory but a living organism — one that must be listened to, not commanded. The wind is his greatest ally, maintaining the ecosystem in a constant state of purity. And the distance from other vineyards is deliberate: "The further away from other vineyards, the better," he says, to avoid any trace of chemical drift.
Pau is a village within the Cap de Creus Natural Park, a wild, protected landscape at the easternmost tip of the Pyrenees where the mountains meet the Mediterranean. The vineyards here are exposed to the Tramontana wind — a fierce, dry wind that blows from the north, keeping the vines healthy and aerated. The soils are a mix of slate, granite, and marine deposits, poor in organic matter but rich in mineral complexity. The climate is Mediterranean with a strong continental influence: hot, dry summers and mild winters. This is a terroir of extremes — of sun, salt, and stone — where the vines must struggle to survive, and in that struggle, produce grapes of extraordinary concentration and character. The Garnacha and Carignan vines here are gnarled and resilient, their roots deep in the ancient rock.
Canet de Adri is a village just 15 kilometres from Girona, surrounded by ancient forests and resting on volcanic soils. The black, basaltic earth is rich in minerals and formed by extinct volcanoes that shaped this region millions of years ago. The vineyards are enveloped by woodland, creating a microclimate of humidity and shade that contrasts sharply with the sun-drenched openness of Pau. The volcanic soils impart a distinctive smoky, mineral character to the wines — a sense of geological depth and darkness that Pablo describes as "enigmatic." This is where the project's white and ancestral wines find their voice, rooted in a terroir that feels primordial and alive. The Parellada and forgotten native varieties planted here express a different side of the Alt Empordà — one of forest, shadow, and volcanic memory.
One of the defining features of the Solo el Amor Salvará al Mundo project is the wind — particularly the Tramontana at Pau, which Pablo calls his "gran aliado." This persistent, dry wind keeps the entire ecosystem healthy and in a constant state of purity. It aerates the vine canopy, preventing fungal diseases without any need for copper or sulfur. It thickens the grape skins, increasing phenolic concentration and colour intensity. And it forces the vines to develop deep, resilient root systems. Pablo has learned to farm with the wind rather than against it, pruning and training the vines to allow optimal airflow. In a world where organic viticulture often requires increased labour and intervention, the wind at Cap de Creus is a reminder that nature, when respected, provides its own solutions. The wind is not merely a climatic factor but a fundamental pillar of the project's philosophy.
Solo el Amor Salvará al Mundo operates beyond the boundaries of certified organic agriculture. Pablo uses no chemical products or treatments whatsoever — not even copper or sulfur, which are permitted in organic viticulture. He does not use animals or motorized machinery for his crops. Instead, he relies on manual labour, the natural vegetation cover, and the biodiversity of each terroir. Homeopathic herbs and preparations are employed only when absolutely necessary. The philosophy is one of total non-intervention: letting the vineyard find its own balance through the interaction of soil, plant, wind, and time. This is not merely farming; it is a form of ecological meditation — a belief that the best wine comes from vines that are left to express themselves without constraint, correction, or chemical assistance. The result is a vineyard that is not merely organic but wild, self-regulating, and deeply alive.
Spontaneous Fermentation, Skin Contact & the Hand of Zero
The winemaking philosophy at Solo el Amor Salvará al Mundo is summarised in a single principle: "Prácticamente no realizo ninguna intervención durante y post fermentación de los jugos. Me gusta dejar que cada vino siga su camino a través del tiempo." — "I practically do not perform any intervention during and post fermentation. I like to let each wine follow its path through time." All wines are made with spontaneous fermentation using indigenous yeasts — no commercial inoculation, no temperature control, no additions of any kind. The grapes are harvested by hand in the cool early hours, selected with meticulous care, and brought to the small winery in Girona. Because all wines are made with their skins — including the whites, which become orange wines — the selection of grapes is paramount. Only the healthiest, most intact bunches enter the cellar.
Fermentation takes place in a variety of vessels: stainless steel tanks, neutral containers, and amphoras made from volcanic earth sourced from the Costa Brava. The use of local volcanic amphoras is deliberate — they add a textural, mineral dimension that connects the wine to the geological soul of the region. There is no pumping over, no punching down, no extraction by force. The wines macerate gently, extracting colour, tannin, and phenolic complexity through time and gravity alone. After fermentation, the wines are left to rest — unfiltered, unfined, and untouched — until Pablo decides they are ready to be bottled. There is no sulfur addition at any stage. The wines are bottled with all their natural beneficial properties intact, sealed under crown cap to preserve their living, evolving character.
The winery itself is a statement of radical simplicity. There is no electricity — only solar panels provide power. Everything is done by hand: the harvest, the destemming, the pressing, the bottling, and even the labels, which are created by Pablo, printed at home, cut and glued one by one. He recycles glass and cardboard from his bar to reuse as packaging. The production is tiny — 5,000 to 7,000 bottles per year, depending on the vintage and the health of the climate. Pablo is not interested in creating fixed lines or profiles; instead, he lets each year flow with the natural biodynamics that Mother Earth offers. The result is a portfolio that changes with every vintage — alive, unpredictable, and impossible to replicate. This is winemaking as alchemy, as art, and as an act of love.
Indigenous Yeasts, Volcanic Amphoras & the Zero Ethos
The guiding principle of Solo el Amor Salvará al Mundo is that the best wine is the one that needs nothing — no sulfur, no filtration, no pumps, no electricity, no explanation. The zero-chemical farming provides healthy, complex grapes from living soils. The hand harvest ensures that only pristine fruit enters the cellar. The spontaneous fermentation captures the microbial soul of Cap de Creus and Canet de Adri. The skin-contact maceration adds phenolic depth and textural complexity. The volcanic amphoras provide a tactile, mineral dimension without any oak influence. And the absence of filtration, fining, and sulfur preserves the raw, living character of the wine — a bottle that continues to evolve from the moment it is sealed to the moment it is opened. The cellar is not a factory but a sanctuary — where an Argentine winemaker proves that the most profound wines are made not by adding, but by removing everything that is unnecessary, until only love remains.
Garnacha, Carignan & the Ancestral Hand
Solo el Amor Salvará al Mundo produces a small, ever-changing portfolio of natural wines that defy categorisation. There are no fixed lines, no annual guarantees — only what the land and the climate offer each year. The current Spanish portfolio includes black, white, rosé, orange, and ancestral wines made from Garnacha, Carignan, and Parellada, alongside experimental cuvées and co-fermentations. The Argentine chapter — though now in the past — included wines from Mendoza (Malbec, Cabernet Sauvignon, Carignan, Syrah, Criolla) and Patagonia (Pinot Noir, Chardonnay). All wines, past and present, share the same philosophy: spontaneous fermentation, skin contact, zero sulfur, zero filtration, and total respect for the vineyard's voice. The labels change with every vintage, hand-made by Pablo in his Girona workshop. The bottles are sealed with crown caps. And the wine inside is alive.
Multiversum & the Love Hand
Solo el Amor Salvará al Mundo is not merely a winery; it is a proof that a bandoneón player's words on a Buenos Aires train can become a philosophy of life, and that an Argentine winemaker, armed with nothing but patience, solar panels, and a refusal to intervene, can produce wines of startling purity in the wilds of Catalonia. In an era when natural wine has become a marketing category, Pablo Quiroga demonstrates that the truest natural wine is made not by following trends but by removing everything that is unnecessary — chemicals, sulfur, electricity, pumps, machines, and even fixed recipes — until only the vineyard and the vintage remain. The same wind that terrified conventional growers is precisely what keeps his ecosystem pure. The same volcanic soils that were considered difficult are the source of his wine's mineral soul. And the same poverty of production that would bankrupt a commercial winery is what makes every bottle a rare, hand-crafted artifact.
The legacy of Solo el Amor Salvará al Mundo is the legacy of the patient hand in viticulture. The 2013 founding is not a distant memory but a living declaration — a reminder that the best wines are made not in factories but in small cellars where the winemaker prints his own labels and glues them one by one. The zero-chemical farming is not a certification but a moral absolute — a refusal to accept that agriculture requires poison. The spontaneous fermentation is not a trend but a logical response to healthy fruit — a recognition that grapes from living soils carry their own microbial destiny. And the Multiversum philosophy — the belief that wine can be made in different latitudes and universes, nourishing itself from all cultures — is not a gimmick but a statement of cosmic connection between Patagonia, Mendoza, and Catalonia.
The future of the project is tied to the future of the global natural wine movement — to the growing recognition that the most authentic wines come not from the most famous regions but from the most committed hands. As the Garnacha-Carignan co-fermentations continue to find their way into the cellars of collectors who understand the value of zero-sulfur, hand-pressed wine, as the orange wines introduce a new generation to the textural possibilities of skin contact, as the ancestral wines prove that pet-nat can be both profound and playful, and as the forgotten native varieties of Canet de Adri are revived through permaculture, Solo el Amor Salvará al Mundo remains what Pablo has always intended it to be: a living farm grounded in zero chemicals, total manual labour, and absolute respect for the wind, the stone, and the vine — structured not by technology but by love, patience, and the bandoneón player's eternal reminder that only love will save the world. The story of this project is the story of a man who looked at a vineyard and saw not a problem to be solved with chemicals and machines, but a living being to be listened to — and who proved that the best bottle is sometimes the one that contains nothing but grapes, time, and an open heart.
"Creo que todo está conectado y que el vino natural es un viaje de ida para el corazón y la salud."
— Pablo Quiroga