DEVELOPMENT OF THE MAXIMUM OENOLOGICAL EXPRESSION OF THE GRACIANO

Viticulture

Oenology

2003-2006

This project came about in response to concerns at Bodegas Roda as to finding out which grape characteristics and wine-making practices enable a greater phenolic and aromatic extraction. In this research, which was performed in coordination with the Universities of La Rioja and Salamanca, a selection was made of what were considered the best individuals of the seedbank and of the cv.

Tempranillo and its characterization, and thereby to achieve the best wines in the near future. For the purposes of this project we studied the influence of viticultural practices in the synthesis of phenolic compounds and precursors of aromas. In the winery, different technologies were studied and developed which permitted maximum stable phenolic extraction. The influence of microbiological stability on the aromatic and phenolic profile of the wines was also studied.

All of which led us to achieving wines that are structured, harmonious, elegant, and at the same time both physico-chemically and micro-biologically stable.