Sage
My approach to the designs for Sage chocolate bars was to take an aspect of the product, or its history, and use that as the basis for the design. I wanted each chocolate bar to tell a story, and evoke a feeling, always igniting a curiosity withinthe consumer. That is why I have used analog pictures from every farmer who became part of the production, and its landscape.
The usage of the analog pictures had the aim to convey the imperfection of organic products, it brings the natural touch.
( Selected on Dieline during Student Week )
The zesty cider
The Zesty Cider is made with dry hops. The result is a lively, spritzy, unfiltered cider bursting with the bright, citrusy, lightly funky, farmhouse flavours of apple, cherry and pear.
Malic, citric, and tartaric acids give it a zesty tingle. They also help inhibit microbial contamination. That's the reason why I have linked them with the packaging and its shape.
La Tafanera
(freelance)
Design inspired by cubism. Thinking of a young public that identifies the brand, geometric figures, fragmenting lines and figures, have been used.
Amor per
la Terra
Wine bottle labels for a project by Jaume Jordà, Salvador Batlle and Xavi Rutia that goes beyond friendship.
I wanted to represent all of them working on their fields, using photographs as an attraction point. Each wine is completely different since they are bio-grown.
Haua
This name, meaning tequila, comes from Mexican culture. In my research I realized that Mexicans used to use tequila shots with a blue edge on top. Since this tequila is made with blue agave, I decided to design this spirit bottle to represent their culture and also the product that they use.
