20 Questions with... Ana Rola, Rola Wines

Ana Rola makes a range of outstanding wines in the Douro. Born and bred in the region she knew what she wanted to do from an early age. Leaving her job as head winemaker at a prestigious winery in 2014, she decided to go it alone, and make wines that followed her beliefs - minimal intervention, honest wines that represent the region they come from.

We wanted to find a bit more about the person behind the wine, so we asked her 20 questions.

Describe yourself in 3 words.

Dreamer, Perfectionist (in all that I do) and Protective (with my family)

What is your favourite song?

 Cuts you up by Peter Murphy

What is your favourite country to visit?

England.

Where would you like to visit that you haven’t been?

New Zealand and Tanzânia.

What is the dish you can cook the best?

 Roasted meat.

If you could make a wine in a different part of the world, where would it be?

Australia

Can you play a musical instrument?

I can only dance

If you didn’t do your current job, what would you do?

Something in the production at food industry

Who is your hero?

Bono from U2, music is a treatment to our minds and John Dalton and all that contribute to medicine Knowledge

What do you like on your pizza?

 Pepperoni

Do you have a pet?

2 dogs

What annoys you?

Lack of humility 

What is the best wine you’ve ever drunk?

Chateau d’Yquem 2018

What was the last thing you bought?

Upholstery fabric for a sofa

What do you eat for breakfast?

Milk and toast

What is your most treasured possession?

My family

What is your favourite book?

One of some: O Papagaio de Flaubert by Julian Barnes

What was your favourite subject at school?

Biology

What is your earliest memory?

Making a picnic and enjoying the wind and sun touching my skin, feeling alive.

Name three people, living or dead, that would be at your dream dinner party and what would you be eating and drinking?

Mum, Grandfather and Grandmother drinking Rola Rosé or white and eating a hoven plate with cod salted fish with potatoes and cream accompanied with rucula and eggplant and the dessert would be a milk crème brulée with my little sweet Rola (Sweet white wine).