It starts with the same situation as in the XIX century, that means, with the multiplication of phylloxera in the different wine areas of our country, that have to replant its vineyards with grafts in American feet, as we have just commented.
The first decades of the XX century, therefore are marked by the quick expanding of the plague and the replantation of the vineyards. It?s in these years when most of the existing Wineries emerge, Wineries that immidiatelly start to develop and to multiply quality wines.

On the other hand the technical evolution of the viticulture since the beginning of the centutry is spectacular. The investigations and analysis done by Louis Pasteur open some great perspectives in the Microbiology evolution, and therefore for the development of applied technologies in the elaboration of wine. With Pasteur?s investigations one begins to understand the surprisingly phenomena, that caused the transformation of grape juice into wine, and after all his discoveries a very quick growing process starts in the oenologic techniques.
In Spain, the Oenology teaching is then included quickly in the study programmes of the Agriculture Engineering Schools. And all over the country viticulture and oenology stations are opened, contributing quickly to the development and the spreading of Oenology in Spain. An important moment within the oenologic national development was the creation in the thirties of the National Institute of Agricultural Investigations.

Near our borders, the creation in the fifties of the Oenologig Institute in Bordeaux, run by Juan Riberau-Gayon and Emile Peynaud, modernizes Oenology even further, adding new techniques (cold etc.) to the usual ones.
The visit of Spanish experts to these classrooms allows the applications of these modern technologies in the elaboration of Spanish wine. A first line person in this development has been Maria Isabel Mijares and Garcia Pelayo, that contributes to important innovations in the way we elaborate and appreciate a wine.

All this evolution, almost revolution, makes that technology at wine producing disposal is each time more perfect and allows the obtaining every time bigger of quality wines. Together with farmers and oenology, the investments in new technologies plus the creation of a very clever commerzial structure, make Spanish wines ones of the most required in the international market.