BODEGAS TERRAS GAUDA

Viñedos y Bodegas

from BODEGAS TERRAS GAUDA

Bodegas TERRAS GAUDA is firmly committed to RDI as a factor that marks the difference when it comes to enhancing the quality and special character or our wines and achieving more regular harvests.

Since TERRAS GAUDA had always been interested in research and continuous improvement, and making use of the natural resources offered by our production area, the need to pursue several areas of research with a clearly practical application was considered.

Our projects

Clone selection of albariño grapes

Bodegas TERRAS GAUDA launched this projecto in 1992, grafting 115 albariño-grape clones on a specially allocated plot. Since 2002 the project has been developed in partnership with the Spanish Scientific Research Council (CSIC).
After selecting 31 clones, we performed all the necessary field studies, including resistance to disease. The clones were used to make wine on a test scale at our experimental winery to study the difference is the resulting musts and wines in terms of their degree of acidity and level of maturing, as well as different aromatic qualities.
The final conclusion drawn is that for future grafting we will use a combination of four to six clones that have proved to perform best in the field and, once made into wine, best bring out the special characteristics of Terras Gauda wines.

Bodegas Terras Gauda Selection and isolation of ecotypical yeasts

Bodegas TERRAS GAUDA is the only winery with a patented albariño yeast, created in partnership with the CSIC. The yeast was isolated and selected from five different strains obtained form our own vineyards, following four years of research that demonstrated that the yeast strengthens the character of our wines and the fruit aromas that characterise this grape variety.

Mashing with three grape varieties: albariño, loureiro and caiño blanco

The goal is to optimise mashing resources for aromatic varieties, to determine whether it is possible to bring out even further the characteristics that make our grape varieties and wines what they are.

Effect of yeast nanoproteins on our wines

We intend to study the effect of resting on lees and autolysis of yeast on the sensorial characteristics and typicity of the wines obtained. The aim is to smoothen the balance or our wines, giving them more body while strengthening the fising of ther aromatic compounds.

TERRAS GAUDA carries out research in partnership with the Spanish Scientific Research Council (CSIC-MBG) (www.mbg.csic.es) on a coordinated project on the Recovery and study of minor native vine varieties, oriented towards our own "Caíño blanco", for which we advised on all matters related to micro-vinification and chemical and organoleptic analysis.