INNOVATION

Change to grow

Innovation is a principle and a hallmark for Pago de Carraovejas, since the very beginning there have been a series of R&D projects in collaboration with universities and research centres with the aim of getting the highest quality raw materials, the grapes and the final product which is the wine, and to find balance and sustainability in all areas.

Innovation as a transversal concept is a feature of all areas of the company and is the driving force behind development and changes within the wine cellar. Significant recent projects include the following.

Projects

Developing solutions for the digitisation of water processes in the food industry

Regional Consortium Project | DELTA | February, 2023 – December, 2023

Use of vine shoots from vine pruning for the manufacture of paper and cardboard pulp. Study of polyamines as indicators of stress in vineyards and their relationship in the microbiota

National Consortium Project | VINEBOX | 2022 – 2024

Study of polyamines as indicators of stress in vineyards and their relationship in the microbiota

National Consortium Project | POLYAMINES | 2022 – 2024

Study of new factors related to soil, plant and oenological microbiota that influence the acidity balance of wines and their quality assurance and stability in hot climates

National Consortium Project | LOWPHWINE | 2020 – 2024

Accelerate the deployment and maturity of Digital Innovation Hubs (DIHs) for the benefit of the digitalization of European SMEs

International Consortium Project | DIH WORLD | 2020 – 2023

Development and implementation of new artificial intelligence techniques in the production process of a winery to support decision making and improve food safety

International Individual Project | EXPAND INTELWINES | 2021 – 2022

Research, development and implementation of a comprehensive blockchain platform for premium wines throughout their life cycle: from vineyard to table

Regional Individual Project | CHAINWINES | 2019 – 2021

Vineyard PDC

Development and implementation of new artificial intelligence techniques for vineyard irrigation optimization and reduction of sulfite content in the winery

National Individual Project | INTELWINES | 2019 – 2021

Study of the application of treatments and technologies to the sustainable processing of agri-food waste to obtain elicitors and value-added chemical products

International Consortium Project | SPAREC | 2018 – 2021

Aromatic evolution of red wine in wooden vats. Oxygenation and microbiological determinants

International Consortium Project | BESTAGEING | 2018 – 2021

Global solution to improve wine production in the face of climate change based on robotics, IT technology, biotech and vineyard management strategies

National Consortium Project | GLOBALVITI | 2016 – 2020

Comprehensive study of soil microbiology and its relationship with fermentation processes in the winery

National Consortium Project | ITISOST | 2014-2016

Study of the entomofauna useful in vine cultivation in Pago de Carraovejas

Regional Individual Project | 2010-2013

Study of habitats, flora and fauna in the Pago de Carraovejas estate

Regional Individual Project | 2013

Relationship between the characteristics of the cork and problems with the cap

International Individual Project | 2012 – 2015

Preventive agriculture with information technology

National Consortium Project | AGROTIC | 2012 – 2014

Optimization of the early sampling process supported by precision viticulture techniques

National Individual Project | 2012 – 2013

Determination of the potentially histaminogenic population in the malolactic fermentation of Pago de Carraovejas wines

National Individual Project | 2011 – 2013

Study of the phenolic composition of French oak barrels and vats for use in the production of quality red wines

Regional Individual Project | 2010 – 2013

Zoning of the terroir, soil study, and management of vine cultivation at Pago de Carraovejas

Regional Individual Project | 2009 – 2011

Development of viticultural and enological strategies and methods in the face of climate change. Application of new technologies to improve the efficiency of the resulting processes

National Consortium Project | CENIT DEMETER | 2008 – 2012

Study of the population of lactic acid bacteria in the process of elaboration of quality wines

National Individual Project | 2007 – 2010

Clonal selection of plants with vegetable material from Pago de Carraovejas

National Individual Project | 2005 – 2018

Study of the oak wood use in making the barrels. Assessment of the suitability of Spanish oak in enology

National Individual Project | 2005 – 2010

Optimisation of microbiological processes in the wine cellar

Individual Project | 2005 – 2007

Development of rapid extraction methods to evaluate the quality of grapes for winemaking, analytical methods for monitoring color and phenolic compounds, and optimization of winemaking processes for their extraction

National Individual Project | 2004 – 2007

Determination of the optimum harvest time for each type of wine

National Individual Project | 2000 – 2001

Study of grape ripening

Regional Individual Project | 1997 – 1998