TERRAS GAUDA GROUP BULLETIN DECEMBER

DICIEMBRE 2020 | Nยบ 18

DECEMBER 2020 | Nยบ18

SUMMARY

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TERRAS GAUDA HERACLIO ALFARO QUINTA SARDONIA PITTACUM WINE TOURISM MOMENTS PRESS

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ear partners, distributors, customers and our team, We’re saying goodbye to what has definitely been a strange, difficult year that put us to the test each and every day. All of us, to a greater or lesser extent. This is the time when we always take stock of the year. We look back, pausing for a moment in the present, but in particular, thinking about the

future. We plot out in our minds ideas for the upcoming year. What 2021 has in store for us. We maintain the excitement of these cherished days when, even from a distance, we feel so close to those we love. With all our heart, we wish you the best Christmas possible and a happy New Year. We raise a toast for all our longings to come true.

José Mª Fonseca Moretón 3

SUSTAINAB

I+D

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BILITY

D+I

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EUROPE PROJECT NOVATERRA 19 companies scientific groups universities government institutions

SPAIN ITALY FRANCE PORTUGAL GREECE BELGIUM

4 YEARS

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6 COUNTRIES

“

We will design new functional biodiversity and robotics strategies for vineyard management EMILIO RODRÍGUEZ CANAS

DIRECTOR OF ENOLOGY

We will provide solutions to develop natural products that protect plants. We will also create a smart agricultural platform for greater precision when applying treatments. And we will design new soil management techniques and functional biodiversity and robotics

strategies. The results will make it possible to improve comprehensive pest management strategies in the vineyard. Four years of study await us, with a budget of more than €5.5 million. More than €4.8 comes from the European Union’s Horizon 2020 program.

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FERMENTATION

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MACERATION TANKS. We

only use native yeasts. We have selected, isolated and patented our own ecotypic yeasts, from our vineyards, and use these for the alcoholic fermentation of our musts.

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We have a small-scale reproduction of the deposits.

This is key for the development of research projects.

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R+D+I

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VATS

The contribution made by wood in vats is much slower than in Bordeaux casks, and it requires patience for the unhurried aging of the wine.

Using the bâttonage technique, we preserve the aromatic freshness provided by the Albariño, Caíño Blanco and Loureiro grapes.

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YOUNG VINEYARD Good weather was on our side during the pruning, a painstaking task that will determine how the vine develops prior to flowering.

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prun

ning

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soils

EL ESTARIJO ¡ The deep and relatively ferti-

le loam soils with a high pebble content result in a vine of restrained growth and good ripening.

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OAKS ¡ The plant has a cask area for malolactic fermentation with independent climate control.

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T

HE integrity of the whole grape is preserved because the barreling is done by gravity flow, adding between 10 and 30% of whole grape bunches –including the stalks– since the 2011 vintage.

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W

INE tasting in vats and barrels. Oenology director Christian Rey checks the evolution by repeating these tasks.

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F

ERMENTATION. All fermentation is spontaneous, generated by the native yeast of the soil of each particular terroir.

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S

OILS. The 15 different soils that make up the land originated in the decay and erosion of three types of sedimentary rocks from the Miocene: limestone, loam and gypsum.

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UTUMN. The vineyard changes color. The palette of ochres and reds takes over the vineyard. Splendor of shades in El Bierzo.

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Aging

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After malolactic fermentation -and still without having undergone any kind of filtering or clarifying- the wine is moved to the aging casks.

We experiment with different oak sources and different vatcuring levels to obtain the best results for each type of wine.

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A

RGANZA. From El Bierzo to anywhere around the world over the Internet.

Alfredo MarquĂŠs led an online wine tasting organized by Winestyle Travel.

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virtual wine tasting

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wine tourism

GIFT VOUCHER ¡ Intended to give

the gift of experiences and share great moments at Terras Gauda.

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JAEKEUN JUN

SOUTH KOREA

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moments CLAU ORIGGI

PERU

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VILA VINITECA

BARCELONA

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BASILIO BARROS

PANAMA

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TERRA CEBADA E UVA

GONDOMAR

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TANJA BUCHISPETER

SWITZERLAND

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MIDSUMMER HOUSE RESTAURANT

CAMBRIDGE

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VINOTECA LA PARRALA

LEÓN

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DIARIO DE ÁVILA DIARIO DE BURGOS DIARIO PALENTINO EL DÍA DE SEGOVIA LA TRIBUNA DE TOLEDO LA TRIBUNA DE GUADALAJARA LA TRIBUNA DE CIUDAD REAL LA TRIBUNA DE ALBACETE

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