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The wines obtained were validated with tastings by internal and external technical staff (WORLD WINES AS). We have confirmed that the new eco-efficient techniques have led to lower energy consumption during the production process while the quality was improved.
Other lines of work carried out during the project which we will continue to assess in the coming years with encouraging preliminary results, are more linked to winemaking, for instance, the nutrition of yeast as responsible for unfolding the aromas of the grapes, or the search for new varieties of indigenous yeasts. From a winemaking point of view, using local yeasts and multiplying them is much more sustainable, than working with commercial yeast, since the process of drying, packing and transporting them represents a much greater energy use than reproducing them ad hoc. However, we must firstly develop a yeast selection process in each area. Moreover, the use of own yeasts preserves the authenticity to the wines, as yeasts produced naturally express different characteristics than commercial yeasts.
Overall, the improvements introduced with CLIMAVIN have achieved a reduction of water use of up to 25%-35% and a decrease in energy expenditure of 20%-30%, as compared to conventional viticulture, thus reducing environmental impact.
With the new eco-efficiency techniques we have made quality wines that are environmentally friendly and thanks to these results, the same techniques will be gradually applied to the entire vineyard.
Grupo Príncipe de Viana will continue working in these areas, for many years of dedication are necessary to keep obtaining results. Grupo Príncipe de Viana have developed many projects before which have shown that, in order to further improve sustainability of the production processes, objective measuring of what happens in each of the phases of the vineyard is absolutely necessary. To this purpose, the support of science and technology is a true asset.