{"id":50607,"date":"2023-06-03T11:00:58","date_gmt":"2023-06-03T09:00:58","guid":{"rendered":"https:\/\/www.bikeradar.com\/?p=732306"},"modified":"2023-06-03T11:35:51","modified_gmt":"2023-06-03T09:35:51","slug":"behind-the-scenes-at-movistar-teams-grand-tour-roadshow","status":"publish","type":"rss_feed","link":"https:\/\/c01.purpledshub.com\/cyclingplus\/rss_feed\/behind-the-scenes-at-movistar-teams-grand-tour-roadshow\/","title":{"rendered":"Behind the scenes at Movistar Team\u2019s Grand Tour roadshow"},"content":{"rendered":"

What the team support staff get up to once the riders have finished racing <\/p>

By Simon von Bromley\n \t\t<\/p>

Published: Saturday, 03 June 2023 at 12:00 am<\/p>

\n\n

As well as being an enormous physical challenge for the riders, Grand Tours pose an equally large logistical task for the teams and their support staff.<\/p>\n

For three weeks, the work practically never stops for chefs, mechanics and soigneurs.<\/p>\n

Bikes and team vehicles need to be cleaned and maintained every evening, and riders need to be cared for to extract maximum performance.<\/p>\n

Everyone also needs to be fed multiple times per day, of course.<\/p>\n

After stage 18 of the 2023 Giro d\u2019Italia<\/a>, we had the opportunity to take a peek behind the curtain at the Movistar Team hotel.<\/p>\n

While the riders recovered from a long day in the mountains and prepared for the next stage, work continued for the rest of the team.<\/p>\n

We also spoke to the team\u2019s principal directeur sportif, Max Sciandri, about how the team organises itself and the riders to extract the maximum performance possible from the unit.<\/p>\n

Clean and check everything<\/h2>\n
\""Movistar\"<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/div>
Movistar Team mechanics have pressure washers, but buckets and sponges are also essential tools for any pro team.<\/span><\/figcaption> Simon von Bromley \/ Our Media<\/i><\/span><\/div>\n

After a transfer from the stage finish to the team hotel of about an hour and a half, there\u2019s still plenty of work to be done.<\/p>\n

One of the main jobs for team staff post-stages is to clean and maintain both the team bikes and all of the team vehicles.<\/p>\n

\""Movistar\"<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/div>
Once clean, the bikes are hung up to dry.<\/span><\/figcaption> Simon von Bromley \/ Our Media<\/i><\/span><\/div>\n

Cleaning the bikes is essential not only for looking professional, but also so the mechanics can give the bikes a once over for any problems or potential issues.<\/p>\n

Depending on the stage profile for the following day, the mechanics will also swap gearing sizes (typically by changing the rear cassette), or fit different tyres, if the parcours demands it.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Given tubeless tyres<\/a> have largely taken over in the pro peloton these days, it was also no surprise to see mechanics popping tyres off rims to check sealant levels and give wheelsets a top-up, if required.<\/p>\n

\""Movistar\"<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/div>
A Movistar Team mechanic re-fitting a Continental GP5000 S R tubeless tyre to a Zipp wheel.<\/span><\/figcaption> Simon von Bromley \/ Our Media<\/i><\/span><\/div>\n

Though it might seem excessive to your average cyclist, who perhaps cleans their bike<\/a> once a week or so, Sciandri points out \u201cthis is the pinnacle of the sport\u201d, and the team doesn\u2019t want to leave anything to chance.<\/p>\n

While most home mechanics make do with a standard track pump<\/a> or tubeless inflator<\/a>, the Movistar Team mechanics have an air compressor to make things as easy and efficient as possible.<\/p>\n

\""Movistar\"<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/div>
Movistar Team mechanics have an air compressor to make fitting tubeless tyres as quick and easy as possible.<\/span><\/figcaption> Simon von Bromley \/ Our Media<\/i><\/span><\/div>\n

As you\u2019d expect, the mechanics\u2019 truck was full to the brim with expensive road bikes and wheelsets, from the Canyon Aeroad CFR<\/a>\u00a0to the Ultimate CFR<\/a> climbing bike and Speedmax CFR Disc TT<\/a> bike.<\/p>\n

\""Racks\"<\/picture><\/div>
Being on the road for three weeks means having bikes and spares for every eventuality.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Racks\"<\/picture><\/div>
Racks of high-end cassettes are ready to be swapped onto race wheels as needed.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Movistar\"<\/picture><\/div>
Even specialist equipment, such as this Zipp Super-9 disc wheel, is carried on the team truck.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Movistar\"<\/picture><\/div>
The switch to tubeless tyres means reguarly checking and topping up sealant levels.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div> <\/div>\n<\/div>\n<\/div>

Teams need to be prepared for almost any eventuality, and are often a long way from their service course<\/a>. This means all spares need to be carried on the road.<\/p>\n

After washing, the individual bikes are left to dry on a rack outside of the mechanics\u2019 truck before being stowed away safely for the night.<\/p>\n

\""Movistar\"<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/div>
The team parks all of its vehicles close together so everything can be cleaned and maintained as efficiently as possible.<\/span><\/figcaption> Simon von Bromley \/ Our Media<\/i><\/span><\/div>\n

The team bus also gets a clean every night.<\/p>\n

At this Giro, Movistar Team had one of its older team buses for the riders. Granted it was no National Express coach, but it wasn\u2019t quite the Team Sky Death Star of legend either.<\/p>\n

\""A\"<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/div>
A Movistar Team staff member cleaning the team bus.<\/span><\/figcaption> Simon von Bromley \/ Our Media<\/i><\/span><\/div>\n

Still, though, it seemed a perfectly comfortable place to get to and from team hotels and stage starts\/finishes. It had all the features you\u2019d expect, such as comfy chairs, showers, places to charge devices and store kit and, of course, a coffee machine.<\/p>\n

\""A\"<\/picture><\/div>
A well worn set of Fizik Vento Infinito Carbon 2 road cycling shoes in Movistar Team colours, on the Movistar Team bus.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Coffee\"<\/picture><\/div>
The obligatory team bus coffee machine and ABUS helmets on the Movistar Team bus.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Device\"<\/picture><\/div>
A charger cable for every device is essential for anyone on the road.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Race\"<\/picture><\/div>
Race radios get stored on the team bus overnight.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Fizik\"<\/picture><\/div>
As do some of the riders\u2019 kit, such as these Fizik Vento Powerstrap Aeroweave shoes in Movistar Team colours<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div> <\/div>\n<\/div>\n<\/div>

\u00a0<\/p>\n

Speaking about his management style, Sciandri says \u201cevery director is different, but I trust my departments\u2026 and I let them work. I oversee stuff, but I don\u2019t interfere in their jobs.\u201d<\/p>\n

\""Fizik\"<\/picture><\/div>
With some tech, such as saddles, gearing and wheels, Movistar Team riders are free to choose what they prefer. This rider has opted for the new Fizik Vento Antares saddle.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Fizik\"<\/picture><\/div>
This rider, however, is sticking with the old Fizik Antares saddle for the time being.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Albert\"<\/picture><\/div>
Albert Torres runs his Fizik saddle slammed forward on the rails of his Canyon Aeroad CFR seatpost.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Movistar\"<\/picture><\/div>
Movistar Team riders can choose between the ABUS Gamechanger aero road helmet (pictured here) or the Airbreaker vented helmet for road stages.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div> <\/div>\n<\/div>\n<\/div>

Likewise, when it comes to equipment choices, Sciandri notes his many years as a professional rider and sports director give him a wealth of experience that he\u2019s always happy to offer to riders.<\/p>\n

At the end of the day, though, \u201cit\u2019s their [the riders\u2019] choice \u2013 they have all the information on hand to know what gear to use\u201d, so unless riders ask specifically for advice on the topic, he\u2019s happy to leave them to make their own decisions.<\/p>\n

Counting calories<\/h2>\n
\""Movistar\"<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/div>
Movistar Team chef Lorenzo Pajares preparing food in the kitchen truck.<\/span><\/figcaption> Simon von Bromley \/ Our Media<\/i><\/span><\/div>\n

Like an army, a cycling team rides on its stomach.<\/p>\n

Given this, the team chef, Lorenzo Pajares, and kitchen truck are just as important as the mechanics and their truck.<\/p>\n

\""Handmade\"<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/div>
Pajares makes fresh bread for the team, because it\u2019s healthier (and tastier) than shop-bought stuff.<\/span><\/figcaption> Simon von Bromley \/ Our Media<\/i><\/span><\/div>\n

The challenge for a cycling team chef is to make food for the riders that is appetising, easily digestible and provides the right nutritional balance to fuel and recover from the enormous demands of Grand Tour racing.<\/p>\n

With the widespread adoption of power meters<\/a> across the pro peloton, it\u2019s much easier to calculate accurately how many kilojoules riders are burning during each stage.<\/p>\n

\""Movistar\"<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/div>
Food is a critical component of the team\u2019s performance in a stage race.<\/span><\/figcaption> Simon von Bromley \/ Our Media<\/i><\/span><\/div>\n

From this, teams can work out how much the riders need to eat to recover from each stage and fuel for the coming days.<\/p>\n

The kitchen truck also carries another coffee machine (you can\u2019t have too many of these when you\u2019re a European cycling team), plus a fridge with beers and a bottle of sparkling wine, just in case the team has any wins to celebrate (such as Einer Rubio\u2019s<\/a> win on stage 13 of this year\u2019s race).<\/p>\n

\""Coffee\"<\/picture><\/div>
The Movistar Team kitchen truck also has its own coffee machine, naturally.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Kitchen\"<\/picture><\/div>
Kitchen scales for weighing food portions are a common sight around professional cycling teams.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Fridge\"<\/picture><\/div>
There\u2019s also a small fridge with beers and a bottle of sparkling wine, just in case the team has any wins to celebrate.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div>
\""Hand\"<\/picture><\/div>
With rider health in mind, hand sanitiser is dotted around every team vehicle.<\/span> <\/figcaption> Simon von Bromley \/ Our Media<\/i> <\/span>\n<\/div> <\/figcaption><\/figure><\/div> <\/div>\n<\/div>\n<\/div>

When we spoke to Lorenzo, at around 7.30pm after stage 18, he was busy preparing dinner for the riders.<\/p>\n

The riders, Sciandri notes, would have already had a recovery drink and some food on the bus back to the hotel, post-stage (typically some rice with some lean protein, such as tuna).<\/p>\n

Because it\u2019s a Spanish team, the riders prefer to eat dinner fairly late, around 8.30pm to 8.45pm. Staff, though, Sciandri said, wouldn\u2019t be eating until 9.30pm.<\/p>\n

The next day<\/h2>\n
\""Movistar\"<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/div>
The team mechanics have a layout of all the bikes on the roof, so they can quickly access the right one in the event a rider needs a bike change mid-race.<\/span><\/figcaption> Simon von Bromley \/ Our Media<\/i><\/span><\/div>\n

For Sciandri, one of the most important evening tasks is to check plans for the following stage.<\/p>\n

Planning mid-race feeding points, for riders to take food and bottles from team staff at the side of the road, is also crucial because riders won\u2019t always be able to go back to the team car in the race convoy to get what they need.<\/p>\n

There was also, Sciandri said, \u201canother hour-and-a-half transfer to stage start\u201d to consider the following morning, meaning there would be another early start to the day for the team.<\/p>\n

\""Movistar\"<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/div>
Every vehicle gets a clean to ensure the team puts its best foot forward each day.<\/span><\/figcaption> Simon von Bromley \/ Our Media<\/i><\/span><\/div>\n

Like a travelling circus, the team would also move everything on to the next hotel too \u2013 as would the other 21 teams in the race.<\/p>\n

Though the racing unsurprisingly dominates the headlines, the amount of work and planning that goes on behind the scenes of a Grand Tour is staggering.<\/p> <\/body><\/html>\n

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