The Drinks Business reports that Spanish producers are leaning into lighter, fresher reds with less oak and a stronger focus on terroir and sustainable vineyard practice, reflecting wider shifts in taste. The article links this move to younger consumers and export demand, with producers such as Raventós Codorníu and Bodegas Martínez Lacuesta arguing that drinkers increasingly want subtler, more balanced wines that are easier to enjoy across a wider range of occasions.