In order for us to continue improving the quality of our wines, we are currently in the midst of three unique projects, we call I+D+i.
First, we are personally conducting a "Comparative study for the optimization of winemaking through the use of "smart deposits versus traditional deposits, in respect to the chemical and organoleptic quality of the wine."
The goal of our smart deposits is to harness the energy created in the fermentation process. The CO2 that is created during the fermentation process is gathered, channeled and then used in a controlled and deliberate manner for the remontage; whereby obtaining the perfect homogenization of the wine. This process ensures that the skins are continually sprayed with juice, preventing the drying or compacting of the cap.
Second, with the participation of three other wineries, we are studying the effects of "micro-oxygenation in wine", a process that involves pumping pure oxygen into the wine whereby improving the mouthfeel (body and texture), enhancing both color and oxidative stability and intensifying aromas.
Third, coordinated by the ERF (Federation of Employers of La Rioja) and funded by the ADER (Economic Development Agency of La Rioja), we are "Developing a sensor system to monitor, on-site, the process of fermentation and micro-oxygenation".
