Wine of the poor (life essence)

These essences, examines the process of fermentation, a metabolic process where microorganisms convert organic compounds, to explore the cycles of growth, decay, and renewal inherent to all life forms—plant, animal, and human.

The ferments are presented within a series of blown crystal sculptures, allowing the mechanisms that sustain life to be observed. This approach provides a focused exploration of biological processes and their broader implications within contemporary art.

The plants and flowers I use are selected for their properties, historical and culinary uses, myths, or aesthetic qualities.

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In this first series I chose to work with flowers, leaves and herbs from Bavaria and Spain, combining my cultural heritage. I grew up in Madrid and Castilla La-Mancha, now I have been living in Bavaria for seven years. 

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The technique I used dates back to ancient Mesopotamia and the Roman Empire, where it was prized for its preservative properties and for improving the drinkability of water. In colonial America, were indispensable and valued for their freshness and role in preserving food without refrigeration.