Inside the universe of the wines, today in day it is mentioned and it highlights another qualification that goes acquiring body by itself, following some gastronomic denominations, but that in fact has a more solid origin in the plastic arts and the literature.

The topic is occultly those called author" "wines, in those that, it is supposed, they can be mysterious and secret virtues.

These wines are characterized because they have an elaborating one that has intended to present a wine with their personal impronta. The "author" is somebody that developed the idea and manage the complete process until putting the bottle in the consumer's table.

The author doesn't have cellar, and he can or not to have vineyards, but it has the idea and a plan to develop to achieve a creature that seeks exceptional.

Undoubtedly the author proposes and the vitivinicultura prepares, and, like in so many other human projects, makes lack a lot of perspiration and an inspiration drop to get good results.

The authors generally lack capital, although they have more than enough enthusiasm, for what go behind of their ideas, gathering and coordinating the elements of the case: vineyards, it harvests, elaboration, selection, parking, aging and, of course, luck.

The results that they are observed in the market they are, in some cases, very auspiciosos; in other they are still necessary more time and experimentation. But the impulse is positive and the big wines of the future arise possibly this way.

Another characteristic of author's wines is that there is an author with pretense of being made know through its work, and this seems to be a common denominator in many arts and today activities in day.

The most evident example is the presence and evidence of the "chefs" in the best restaurants. Today they are characters (or authors) that are presented to their public (the diners) appropriately adorned, they greet, they inquire, they comment, they ask and once seen, hearings and satisfied they disappear after borders and they return to the kitchen.

This way, the authors enologists present personally today their new wines, selecting the audience and the moment, being object of reports and mimes on the part of the press in general.