Distinguished collaborators

Professor Barry Barish & Samoan Barish

Professor Emeritus Linde at Caltech and Distinguished Professor at UC Riverside, California Institute of Technology (Caltech), Pasadena, CA, USA. President’s Distinguished Endowed Chair in Physics at Stony Brook University . 2017 Nobel Prize in Physics for the discovery of gravitational waves.

Professor Barry Barish & Samoan Barish

Cool Physicists drink Quàntic wine because it is "quantastic.

Chang Kee Jung

Distinguished Professor of Physics and Chair of the Department of Physics and Astronomy at Stony Brook University.

Chang Kee Jung

El estado “cuantástico” consiste en la superposición de todas las emociones que el ser humano como individuo alberga, The “quantastic” state consists of the superposition of all the emotions that a human being, as an individual, holds—from happiness to sadness and everything in between. Consequently, it is a condition of intrinsically indeterminate harmony, unique to each person. In an analogous way to white light, which emerges from the integration of the entire spectrum of colors. A specific event—whether subtle or abrupt—can disturb this condition and cause it to collapse into a defined manifestation, such as joy, nostalgia, or even sorrow. (Chang Kee Jung, 2025).

(Chang Kee Jung, 2025).

The hbar wine presents an enlightened state of taste, emerging from a balanced superposition of delicate and complex flavors—an exquisite fruit of creative, passionate, loving, yet precise minds.

Norbert Wermes

Professor Emeritus of Physics,University of Bonn,Institute of Physics

Norbert Wermes

The cellar “Quàntic de Gaianes” is an excellent recent addition to the many vineyards in the Valencia, Utiel Requena, Alicante wine regions. It stands out by its experimental wine making approach and experience acquired over more than two decades, but also by its owners, experimental particle physics researchers by education. I was lucky to become witness for part of the early years when “Fuster2, La Torre, Miguel” produced already quite high-quality redwine “for fun”, giving the yearly vintages labels like ”Higgs”, “Top”, “Charm” or “Quantum”. Already these were good wines, some vintages (e.g. 2017) even excellent after 2-3 years of storage time. I organised several deliveries of boxes for friends, colleagues and neighbourhood and received only very good comments.

When finally, a few years ago, the decision to go professional with a real cellar and a cellar-master was made, I was very enthusiastic. The result, called like the cellar, “Quàntic de Gaianes” holds my expectations. In particular, I like the taste of the Syrah–Tempranillo combination. Having visited the cellar several times, I could try different mixture variations. Taste and colour are refined by adding smaller portions of other grapes, for example Tintorera or Monastrell. The dark-ruby coloured wine has notes of dark berries and black cherries. It is full-bodied containing a good level of alcohol. Again, I organised a larger order for friends and colleagues, who confirm these findings.

Coming to the white wine, I first had to get used to the heavier appearance compared to whites from Germany and Luxembourg Now, however, I appreciate its full body, coming along very well with mediterranean dishes. I believe that the Grenache creation of the cellar is really a lucky strike for white wine flavour enthusiasts. As above, the orders for friends, neighbours and physics colleagues in Germany was very well received and all tell me that they appreciate the cellar’s white wine very much.

The result, "Quàntic de Gaianes" has met my expectations.

Antonio Bueno Villar

Professor of Particle Physics at the University of Granada.

Antonio Bueno Villar

In 2022, she completed WSET Level 3 and a specialization in French wines, the French Wine Scholar (FWS). Later that year, he earned his WSET Level 4 Diploma.

His more than 25 years of university teaching experience inspired his to dedicate his free time to wine education, geared towards both professionals and enthusiasts.

In his spare time, he enjoys walking in the countryside, visiting wineries and vineyards, and participating in wine tasting competitions. His dream is to one day tend a vineyard, however small, and make his own wine at least once. Cheers!

His scientific background fuels his passion for wine, which he considers an elegant combination of science and art.