We have subjected our Tinto Fino and Cabernet Sauvignon varieties to a study whose aim is to go a step further in terms of the quality of Legaris's wines. Through this project, we hope to improve the organoleptic properties of our wines by using new techniques for their preparation and fermentation.
Legaris is currently successfully developing the Microwine project
LEGARIS S.L. is currently developing a project known as the “Spatial Variability Study in Terms of the Quality of the Grape and Associated non-Saccharomyces Microbiota for the Tinto Fino and Cabernet Sauvignon Varieties” Project, case number IDI-20150484, thanks to the support obtained from the European Regional Development Fund (ERDF), European Union, and the Center for the Development of Industrial Technology (CDTI), having obtained partially-returnable assistance in the amount of € 386,657.75.
Isolation and identification of Ribosomal DNA for yeasts inherent to vineyards.
The general aim of the project is to develop new, high-quality wines with the aim of improving the competitiveness of LEGARIS by establishing new micro-zoning techniques and through the presence of yeasts in the fermentation process which will contribute to improving the sensory properties of wines. These new techniques will provide the winery with new processes which will improve the quality of its wines and, as a result, its positioning on the national and international markets.
The project's scope includes the study of spatial variability in terms of the quality of the grape and special non-Saccharomyces yeasts.