BODEGAS TERRAS GAUDA

Viñedos y Bodegas

April 2009

News Source: EL UNIVERSAL Venezuela
Section: Finance
Date: 24/04/09

Terras Gauda strengthens its business

The Spanish winery Terras Gauda increased its export sales by 33% in 2008, while capturing new markets in Asia and Europe and strengthening its position in America, after agreeing a new alliance with Codorniu. The winery´s turnover grew by 3.7% last year to stand at 9.21 million euros, with 1,445,442 bottles of wine sold. Profits were over 900,000 euros.

Bodegas Terras Gauda, based in Galicia, is responsible for 4.8% of designation-of-origin (D.O.) exports and is the leader in Rías Baixas wine exports to such countries as Norway, the Netherlands, Russia, Andorra and Venezuela.

Bodegas Terras Gauda´s international expansion coincides with major growth of the market share in Spain, where the wines Albariño Terras Gauda, Terras Gauda Etiqueta Negra and Abadía de San Campio are on sale in every region and are particularly strong in Andalusia, the Costa Blanca and Madrid, where it is the leading D.O. brand in the upper intermediate catering sector.

News Source: ABC
Section: Galicia
Date: 21/04/09

Terras Gauda increased its export sales by 33 per cent last year

R.G.
SANTIAGO. The Spanish winery Terras Gauda increased its export sales by 33% in 2008, while capturing new markets in Asia (Hong Kong, Philippines, Vietnam and Laos) and Europe and strengthening its position in America, after agreeing a new alliance with Codorniu. The winery´s turnover grew by 3.7% last year to stand at 9.21 million euros, with 1,445,442 bottles of wine sold. Profits were over 900,000 euros.

The firm also saw its sales grow significantly in the Netherlands (80%), UK (33%), Norway (30%) and Ireland (100%). Terras Gauda´s wines are now on sale in 36 international markets, with a particularly strong presence in the United States, Canada, Norway, Switzerland, Germany, the UK, the Netherlands and Mexico.

Bodegas Terras Gauda, based in Galicia, is responsible for 4.8% of designation-of-origin exports and is the leader in Rías Baixas wine exports to such countries as Norway, the Netherlands, Russia, Andorra and Venezuela. Bodegas Terras Gauda´s international expansion coincides with major growth of the market share in Spain, where the wines Albariño Terras Gauda, Terras Gauda Etiqueta Negra and Abadía de San Campio are on sale in every region and are particularly strong in Andalusia, the Costa Blanca and Madrid, where it is the leading D.O. brand in the upper intermediate catering sector.

The overall turnover of the group – made up of Bodegas Terras Gauda, Bodegas Pittacum and the cannery A Rosaleira – stood at 10.38 million euros, 2.52% up on 2007. The firm has 74 employees.

Bodegas Pittacum (El Bierzo Designation of Origin), which has been a member of the group since 2002, has also reported very good results for 2008, with an 80% increase in exports, which now account for 30% of total sales. Nine new markets were captured last year.

News Source: EL CORREO GALLEGO
Section: Finance
Date: 21/04/09

Terras Gauda´s exports grow by 33% and now reach Hong Kong

WINE-GROWING » The Rías Baixas winery wins over the United States and has now landed in the Philippines, Vietnam, Laos and Cyprus.

NEWSROOM . SANTIAGO
At Terras Gauda, the soundtrack these days might well be Supertramp´s classic Crisis, what crisis?. In a year of worldwide economic instability, the winery achieved a 3.7% increase in turnover, which now stands at 9.21 millions euros. Export sales grew by 33% in 2008, while capturing new markets in Asia (Hong Kong, Philippines, Vietnam and Laos) and Europe and strengthening its position in America, after agreeing a new alliance with Codorniu. The firm sold 1,445,442 bottles of wine in all, reporting a profit of over 900,000 euros.

Terras Gauda also saw its sales grow significantly in the Netherlands (80%), UK (33%), Norway (30%) and Ireland (100%). The firm´s wines are now on sale in 36 international markets, with a particularly strong presence in the United States, Canada, Norway, Switzerland, Germany, the UK, the Netherlands and Mexico.

The winery, based in the O Rosal valley, is now responsible for 4.8% of Rías Baixas exports and is the leader for the area´s D.O. in Norway, the Netherlands, Russia, Andorra and Venezuela.

The international expansion of the group, which is chaired by José María Fonseca, coincides with major growth of the market share in Spain, where the wines Albariño Terras Gauda, Terras Gauda Etiqueta Negra and Abadía de San Campio are on sale in every region and are particularly strong in Andalusia, the Costa Blanca and Madrid, where it is the leading D.O. brand in the upper intermediate catering sector.

Good progress by the group

The overall turnover of the group – made up of Bodegas Terras Gauda, Bodegas Pittacum and the cannery A Rosaleira – stood at 10.38 million euros, 2.52% up on 2007. The firm has 74 employees.

Meanwhile, exports by Pittacum (El Bierzo D.O.) grew by 80%, now accounting for 30% of total sales. New markets were captured (Japan, Australia, the Philippines, Laos, Cyprus, Cambodia, Korea and China) and the firm´s presence was significantly strengthened in the UK, Switzerland, Ireland, Canada and Cuba.

News Source: CUYO NOTICIAS Argentina
Section: Wine
Date: 21/04/09

Exports by the Spanish winery Terras Gauda grew in 2008

The Spanish winery Terras Gauda has reported a 33% increase in exports in 2008, opening up new markets in Asia and Europe and strengthening its presence in the Americas.

Bodegas TERRAS GAUDA´s turnover increased by 3.7% to stand at 9.21 million euros last year, with the firm penetrating new markets in Hong Kong, the Philippines, Vietnam, Laos and Cyprus and strengthening its position in the United States, after agreeing a new alliance with Codorniu.

The Spanish winery Terras Gauda increased its export sales by 33% in 2008, while capturing new markets in Asia (Hong Kong, Philippines, Vietnam and Laos) and Europe and strengthening its position in America, after agreeing a new alliance with Codorniu. The winery´s turnover grew by 3.7% last year to stand at 9.21 million euros, with 1,445,442 bottles of wine sold. Profits were over 900,000 euros.

The Galicia-based firm is responsible for 4.8% of designation-of-origin exports and is the leader in Rías Baixas wine exports to such countries as Norway, the Netherlands, Russia, Andorra and Venezuela.

The overall turnover of the group – made up of Bodegas Terras Gauda, Bodegas Pittacum and the cannery A Rosaleira – stood at 10.38 million euros, 2.52% up on 2007. The firm has 74 employees.

Bodegas PITTACUM (El Bierzo Designation of Origin), which has been a member of the group since 2002, has also reported very good results for 2008, with an 80% increase in exports, which now account for 30% of total sales. Nine new markets were captured (Japan, Australia, the Philippines, Laos, Cyprus, Cambodia, Korea and China) and the firm´s presence was significantly strengthened in the UK, Switzerland, Ireland, Canada and Cuba.

News Source: DIARIO VARGAS Venezuela
Date: 21/04/09

Opening new markets in Asia and Europe and increasing presence in the Americas

Exports by the Spanish winery Terras Gauda grew by 33% in 2008

The overall turnover of the group – made up of Bodegas Terras Gauda, Bodegas Pittacum and the cannery A Rosaleira – stood at 10.38 million euros, 2.52% up on 2007. The firm has 74 employees.

More information: +34 981 227 200 / 686 164 413 E-mail: comunicacion@terrasgauda.com

News Source: EXPANSIÓN
Section: Galicia
Date: 21/04/09

Terras Gauda´s exports account for 22% of sales
and «A Rosaleira» canned products also grow

THE FIRM´S WINES HAVE BEEN LAUNCHED ON ASIAN MARKETS AND STRENGTHENED THEIR POSITION IN THE UNITED STATES

A.C.Vigo
The international market now accounts for 22–23% of sales by the O Rosal (Pontevedra)-based winery, whose turnover grew by 3.7% last year to stand at 9.21 million euros, with 1,445,442 bottles sold. The albariño wines Terras Gauda (Standard and Black Label) and Abadía de San Campio were launched in Hong Kong, the Philippines, Vietnam and Laos, as well as more European countries (Ireland), while their position was strengthened in the United States, thanks to a distribution agreement with Codorniu. The firm is preparing a three-month promotional campaign in selected American states. «America is the leading wine importer and a market where people drink as much white wine as red,» Enrique Costas, the winery´s managing director, explained.

The winery´s profits fell by 10.8% to 900,000 euros, owing to the higher demands of the international market and cost increases that have «affected us,» he said. The group´s profits also fell, by 9.5% (1,054,144 euros).

The firm exports almost a third of its El Bierzo Pittacum brand. Terras Gauda increased its holding in Viñedos and Bodegas Pittacum from 65% to 97% in , and has also extended its stake in the A Rosaleira cannery from 75% to 82%. It plans to invest 300,000 euros in the cannery to double its production capacity and balance its books by the end of this year.

The winery holds 9.85% of its own capital, which could provide an opening for a strategic partner to provide some financial muscle to allow the firm to buy a Rioja D.O. winery. «Now´s a good time,» he said.

The winery is alert to new D.O. opportunities that may arise, particularly Rioja

News Source: LA VOZ DE GALICIA
Section: Finance
Date: 21/04/09

Terras Gauda's exports grow by 33% while consolidating its position in Asia

La Voz
NEWSROOM | Exports by the Galician firm Bodegas Terras Gauda grew by 33% last year, with the firm penetrating new Asian markets, including Hong Kong, the Philippines, Vietnam and Laos. According to details supplied by the firm, the winery has also strengthened its position in Europe and the United States, following an alliance agreement with Codorniu.

Terras Gauda´s turnover grew by 3.7% last year, standing at 9.21 million euros, with almost one and a half million bottles of wine sold. The winery also reported major growth in the Netherlands (80% up), the UK (33% up), Norway (30% up) and Ireland (doubled). The total turnover of the group, which is made up of Terras Gauda, Bodegas Pittacum and the cannery A Rosaleira, was 10.38 million euros, 2.52% up on 2007.

News Source: EL TIEMPO LATINO EE.UU.
Section: Taste
Date: 17/04/09

Presence of Spanish wines

Terras Gauda winery makes America one of its strongest markets

El Tiempo Latino
Newsroom

The classic Spanish winery Terras Gauda has opted to move strongly in the United States, having agreed a new alliance with. The winery´s export sales to the US grew by 3.7% in 2008, with 1,445,442 bottles of wine sold. This figure now makes America one of the firm's main markets.

Terras Gauda is based in Galicia, from where it exports its wines to markets as diverse as Norway, the Netherlands, Russia, Andorra and Venezuela. In Spain itself, its wines do particularly well in Andalusia, the Costa Blanca and Madrid.

The «O Rosal» D.O. covers a region in southern Galicia, on the Portuguese border, where a type of grape is grown that produces a much-appreciated white wine. Together with the «Albariño» grape, it is used to make one of the Galician wines that is best known internationally.

December 2008

News Source: ABC
Section: Divino
Date: 5/12/08

SPANISH WINERIES

Terras Gauda
An exclusive genesis

Terras Gauda is the only winery in Galicia with its own patented albariño yeast, isolated and selected from five vineyard strains

Bodegas Terras Gauda Terras Gauda´s name says it all. The proven quality of its vineyards needs no defending. And faced with the choice, there´s no contest. The wines Albariño Terras Gauda, Terras Gauda Etiqueta Negra and Abadía de San Campio – together with Pittacum Barrica, Aurea and the recently launched Tres Obispos – have carved a niche in the market both in Spain and abroad, winning over even the most demanding palates. The secret: being pioneers in their field.

Terras Gauda´s commitment to innovation and development is what lies behind much of their success. These days, now that they are comfortably positioned in a market that is well aware of their wines, the winery treats its R&D department as a priority factor in its business planning. The variety-based, fruity character of their wines, together with the great care taken in making them, has made the winery unique.

Bodegas Terras Gauda has also become a point of reference in its field for having its own yeast, patented by the Spanish Scientific Research Council (CSIC), having been isolated and selected from five different strains from the winery's own vineyard.

Bodegas Terras Gauda Four years of hard work will finally bear fruit in 2008. The first albariño-grape yeast will allow the firm to maintain the quality and aromas of its wines while attenuating the effects of changing weather and harvesting conditions. A giant step that has proved to balance the sensorial characteristics of the winery´s albariño-based wines.

The ecotype of the yeast has already been used on a major scale by Terras Gauda. The first tests were carried out on the 2007 harvest, with very positive results that confirmed the promise shown in the earlier research stage. The yeast selected allowed regular, steady fermentation to be achieved – a key factor in assuring the aromatic characteristics of the firm´s wines.

The research, which will allow the uniqueness and ongoing improvement of the quality of the firm´s wines without depending on external factors, was done at the company´s experimental winery under the direction of Emilio Rodríguez, the winery´s technical director, and at CSIC research centres, supervised by the scientists Carmen Martínez and Alfonso V. Carrascoa, with support from the Galician Regional Government.

These studies showed with fermentation tests, blind tasting and instrumental aroma analysis, that the yeast selected reinforces strengthens the flavour of the firm´s wines to a spectacular degree.

Bodegas Terras Gauda The selection of albariño-grape clones resulted in a combination of between four and six clones, which, because of their resistance to disease, growing and organoleptic characteristics, proved to be the best adapted to Terras Gauda´s wines.

The clones were selected for grafting, taking into account the exact location, soil type, orientation of the vineyards and climate in the areas where they are planted. But this is far from the only project that the winery is involved in.

The firm´s RDI division is currently working on a mashing project. Since the winery was founded in 1990, the three grape varieties used – albariño, loureiro and caíño blanco – have been mashed for a certain time at the ideal temperatures according to previous studies.

Over the years the vineyard has matured, improving the quality of the grapes, and reaching a point where the winery's experts wanted to see whether the quality of the wine-making process could be enhanced even further. Other research currently underway includes an innovative study of the effects of manoproteins on wines, being carried out at the winery in O Rosal.

Recovery of the caíno blanco variety

Another of the winery´s initiatives to strengthen the standout characteristics of their wines is to recover the caíño blanco grape variety. Although it is the variety with the most character, it´s not commonly grown – only in O Rosal and to a lesser extent in Portugal.

At Terras Gauda the variety´s qualities have been assessed in terms of quality. The winery owns about 90% of the caiño blanco currently being grown under the Rías Baixas designation of origin. Of all the Galician grape varieties, caiño blanco is the one with the most character, adding striking unique qualities to wines that are made from it.

An extensive range for demanding palates

Bodegas Terras Gauda Terras Gauda is the winery´s flagship product, a clear demonstration of the benefits of wisely blending different grape varieties. Its marked personality is the result of combining musts from the legendary albariño variety with the unique characteristics of loureira and caíño blanco, in the most suitable proportions.

Abadía de San Campio is a faithful follower of the tradition of single-variety albariño wines. It has a crystal clear appearance, and an intense lemon-yellow colour. Complex and seductive in the nose, with powerful citrus aromas. A gentle attack with the presence of a juicy acidity, it maintains a perfect balance in the mouth and the marked character of the variety is to the fore retronasally.

Terras Gauda Etiqueta Negra is the result of fermenting in wooden casks an O Rosal wine made from albariño, loureiro and caíño blanco. It is made by mashing and decanting the must, fermenting in new oak for three weeks and then resting on lías for a further 12 weeks.

Pittacum Barrica: Made with 100% mencía grapes, obtained from blending fruit picked from completely different areas.

Pittacum Aurea: Made with only grape rations.

Tres Obispos: Made with mencía grapes from vineyards characterised by their aromatic, fresh-tasting fruit.

Bodegas Terras Gauda News Source: YO DONNA
Section: Gourmet
Date: December 08

White wine albariño

White wine albariño (25 € gift pack contains two bottles) from Bodegas Terras Gauda

News Source: EL DOMINICAL
Section: Especial Vinos y Gastronomía (Wine and Food Special)
Date: 23/11/08

GREAT WINES, SMALL BOTTLES

Abadía de San Campio

Wineries are adapting to current trends with 3/8-sized bottles. An ideal option for tasting several wines during one meal.

The pure albariño wine by Terras Gauda, a pioneering winery from the O Rosal subarea. Delicious with shellfish and sushi. Price: 5.9 €

News Source: EL PAÍS SEMANAL
Section: Maridajes (Wines)
Date: 14/12/08

Terras Gauda

First Course TERRAS GAUDA

A soup where the strong flavour of the spinach is combined with the oysters´ strong taste of the sea calls for a white wine with a good stretch of aromas. An excellent option is this greenish–yellow–coloured albariño (made with 80% albariño grapes and the remainder with loureiro and caíño blanco) by Bodegas Terras Gauda (Rías Baixas).

Aromas of fresh grapes and stewed apple through to ripe peach or white flowers. Appetising and sweeping in the mouth.

Bodegas Terras Gauda News Source: COCINA MÍA
Section: Novedades del Mercado (Market launches)
Date: 20/11/08

Gift pack

Bodegas Terras Gauda´s suggestion for Christmas. The pack contains two bottles of Terras Gauda albariño wine, with the Rías Baixas Designation of Origin. The recommended retail price is €25.

News Source: COSMOPOLITAN
Section: Notas de Cocina (Cooking Notes)
Date: December 08

Picoteo de lujo

Very cold whites

This starter goes down perfectly with a good, cold white wine. Our selection: two special albariños (De Saa, by Fuera de la Carta, and Abadía de San Campio, by Terras Gauda) and an Allende Rioja.

November 2008

News Source: ABC
Section:Gastronomía
Date: 8/11/08

Abadía de San Campio ABADIA DE SAN CAMPIO

Rating: 2007
Designation of origin : Rías Baixas
Other data :
Grape variety: albariño. Alcohol content: 12,5%
Carretera Tui-A Guarda, km. 46
O Rosal (Pontevedra)
Tfno: 986 621001
www.terrasgauda.com

Winery:
Terras Gauda
Precio: 9 euros

News Source: ABC
Section:Noticias del Vino (Wine news)
Date: 7/11/08

RESEARCH

Terras Gauda's own albariñno yeast

This patent for the firm´s albariño yeast provides a boost for other RDI projects underway

from María de Miguel

Terras Gauda - Emilio Rodríguez Director Técnico After four years´ hard work, Terras Gauda has become the only winery in Galicia to have its own patented yeast, isolated and selected from five different types found in the firm´s vineyards. The strain chosen, after thousands of trials, has proved to strengthen the character of the wines, particularly the fruit flavours that make them what they are.

Now the winery is set to use the yeast for the first time on a large scale with the current grape harvest, with a view to attenuating the effects of weather and soil conditions on the end result.

Studies – involving fermentation simulations in the laboratory followed by trials at the winery, tasting and flavour analysis – have shown that this yeast develops and reinforces the character of albariño wine to an extraordinary degree.

The research was done at Terras Gauda´s experimental winery, led by Emilio Rodríguez, the firm´s technical director, and at CSIC research laboratories, with support from the Galician Regional Government.

This patent for the firm´s albariño yeast provides a boost for other RDI projects underway One current projects is to select albariño-grape clones, also in partnership with the CSIC, assessing the location, soil type, vineyard orientation and climate in the areas where the vines are planted. The winery is also working on a mashing project, in the hope of adding even greater character and quality to wine made with grapes from adult vineyards. They are also committed to recovering the caíño grape variety – exclusive to this part of the O Rosal district – in a very small vineyard but with unique results that are highly encouraging.

October 2008

News Source: Revista SEMANA
Section:Novedades (News)
Date: Octubre 2008

Albariño wine made with a unique yeast

Terras Gauda

Terras Gauda is the only winery in Galicia with its own patented yeast, isolated and selected from five different strains from the winery´s own vineyards, to balance and strengthen the sensorial characteristics of their wines.

News Source: CINCO DÍAS
Section:PYMES & I+D+i
Date : 20/10/08

Innovation

An albariño wine with patented quality

Bodegas Terras Gauda and the CSIC patent the first albariño yeast. This will guarantee that wine of the finest quality can always be obtained

GUILLERMO L. PASTOR Santiago

Ensuring that every bottle produced by a winery has the same quality level is always a challenge for winemakers. But this difficult goal seems at last to be within reach for a Galician winery, which has just patented the first albariño yeast in the world.

The yeast, microorganisms that are found on the grape skin, are responsible for the whole fermentation process, the critical stage when the must turns into alcohol and the wine acquires its aromatic qualities. «A year of heavy rainfall could cause some of the grape yeast to be washed away. This would make the grapes difficult to ferment properly, which in turn would mean that some of the desired aromas would be lacking», explained Emilio Rodríguez, Bodegas Terras Gauda´s technical director and one of the people behind the new patent.

«What we are aiming for is the least possible variation in our wines from one year to the next, although this doesn´t mean our production will be standardised,» he added.

As the winery´s managers acknowledged, when it comes to making wine a lot of key factors are involved. «With this patent, all we will be able to control, from one harvest to the next, is the actual fermentation process, because this yeast will constantly develop the typical flavours of our variety, Terras Gauda´s technical director said.

The winery hopes to control the fermentation process because the new yeast always develops the same flavours

Four years´ hard work lie behind this albariño yeast, in partnership with the CSIC, who took care of the microbiology work, which ranged from studying the yeast and its DNA to carrying out a complex flavour analysis.

Obtaining the patent for the winery has required an investment of nearly 90,000 euros. During the research stage, Terras Gauda selected five ecotypical yeasts from its vineyards, finally choosing the one that gave the best results in terms of fermentation and flavour.

«The CSIC told us they were not used to seeing this level of R&D being done at a winery. In Galicia this is the first time that a yeast has been patented, and in the rest of Spain there are probably no more than five wineries with similar patents of their own,» Emilio Rodríguez said.

Bodegas Terras Gauda is going to apply the new patent to 2,000 litres of wine initially, with plans to use it for its entire albariño production from next year onwards.

The launch of this new formula coincides with the expansion of the Galician group both in Spain and abroad. Last year, the winery´s sales increased by 23.6%. Part of this growth can be attributed to the firm´s international success, with an 18% increase in export sales. In 2007 the group reported a turnover of nine million euros.

Technology to reach the core of fermentation

The research project that has led to the first albariño yeast patent is not the only one in which the Galician winery is involved. Terras Gauda is currently working on another two projects to maintain and improve the quality of its wines.

The first, which is also yeast-related and being run in partnership with the CSIC, «consists of studying the effect of nanoproteins on wines – compounds that are found in the cell walls of the yeast and give the wine its structure and flavour,» Emilio Rodríguez, Terras Gauda´s technical director explained.

The second research project hopes to reveal the processes that underlie the grape-mashing process. The winery´s technical team have been working on this project for the last two years.

September 2008

News Source : antena3noticias
Section: Cultura
Date: 22/09/08

IN O ROSAL . PONTEVEDRA

Albariño picking begins

Eva Vázquez Lima. Antena 3 News

The reason is that Albariño are mixed with other local native varieties. In order for the grape-picking to be a complete success, it is important for there to be no rain over the next 20 days. As things look at the moment, this year´s harvest will be smaller in quantity, but of high quality.

Armed with their secateurs, the pickers snip off the first bunches of Albariño grapes while the winemakers watch the skies. The constant threat of rain could ruin the harvest. But for now, expectations are high.

Emilio Rodríguez, one of the Terras Gauda winery´s oenologists, says that «the quantity will be less but the quality of this year´s Albariño wines will be very good.»

After picking, the process continues: the grapes are weighed, trimmed of twigs and debris, crushed and mashed with the must before being pressed and fermented. After three months the wine is bottled, accredited under the Rías Baixas designation of origin. But the wine made does not depend entirely on Albariño grapes.

Although the variety is used for 70% of the blend, it also contains 20% of Loureiro grapes and 10% of Caiño, two varieties that are grown only in Galicia and that give the wine its unique character.

Research also has its role at the O Rosal–based winery. They have managed to patent the first Albariño grape yeast, which will allow them to maintain the uniqueness and quality of their wines without depending on external factors.

News Source: El País
Section: Galicia
Date: 24/09/08

FEATURE

Wine flavours in a box

Terras Gauda patent a wine yeast after years of research

MARÍA FERNÁNDEZ - Vigo

Yeasts, those strange single-celled life forms (there are round ones, oval ones and elliptical ones) that Louis Pasteur studied and struggled to understand, are tiny treasures in the hands of winemakers. When they live in an airless atmosphere, they turn the glucose in the sugars in must into alcohol, carbonic gas and heat. They are the true stars – for good or, sometimes, ill – of the process to ferment grape juice, in which a number of different chemical reactions occur. These reactions produce derivatives that affect the flavour and taste of the final wine. This is when the acids, higher alcohols, ketones and esters obtained by complex mechanisms are added to those already present in the grapes to build the wine´s aromatic structure.

Yeast strengthens the character and flavours of the albariño grape variety

The winery is working on a mashing project with the CSIC

At Bodegas Terras Gauda, in O Rosal (Pontevedra) they have been working for four years with a yeast that still has no name other than its patent number. It was discovered by Alfonso V. Carrascosa and Carmen Martínez, researchers at the CSIC, who, working under the auspices of the Biology Mission and the Industrial Fermentation Institute, organised an extensive study based on fermentation experiments, blind tasting and flavour analysis. «We managed to obtain a yeast that is not manipulated yet balances the sensorial characteristics of albariño wines», Carrascosa says. But to what purpose? «The fact that we now have our own yeast, isolated at our vineyards, means we can fix the character and strength of albariño wine, strengthening the characteristic flavours of the variety that are associated with this area,» Emilio Rodríguez, the winery´s technical director, explained. He added that the yeast strengthens the flavours of citrus, apple and stony fruit that are perceived in the wines of O Rosal.

With this development, Terras Gauda, chaired by José María Fonseca, becomes the first winery in Galicia and one of only a handful in Spain to have its own patented yeast. They have achieved this feat thanks to a co-ownership agreement with the CSIC, under which they have deposited the years at an international microorganism bank. «By patenting you can be sure you can prove your case if anybody else uses it.» Their interest is not commercial, or at least not for the time being. «We could sell it on, but that would be like giving our competitors the fruit of all our efforts. And there´s no guarantee it would work as well in other locations.» The next step is for Biópolis, a company partnered with the CSIC, to produce the yeast on an industrial scale. «This year we´ll use it for 300,000 litres of wine. Last year we tried it out with 60,000 litres and the results were perfect». All being well, the entire harvest next year will be made with the new yeast.

But consumers shouldn´t expect a wine that is different. «We´re still going to make it the same way. What we managed before with the first must from the fermentation, we can now do confident that the characteristics we´re looking for will be maintained.».

This find is not the only one that the company hopes its R&D work will achieve. They have already studied the selection of albariño grape clones, and a mashing study is currently underway, as is project to research the effect of nanoproteins on wine. These are the kind of developments that winemakers who are most concerned about the quality and authenticity of their products are today «forced» to pursue, to stay one step ahead of their competitors.

In figures, José María Fonseca´s firm sold 1.4 million bottles of wine last year, reporting €9 million in sales. 20% of the firm´s wine production is sold abroad, with major headway having been made in the Canadian and U.S. markets.

All that now remains to do with the new yeast is to give it a name. Albariñita? «No, I don´t think so,» Emilio Rodríguez smiles. «When we do give it a name, I imagine it will be one that´s related to the winery in some way.»

More information

News Source: La Voz de Galicia
Section: Sociedad (Society)
Date: 24/09/08

The musts will be inoculated with the freeze-dried microorganism to assure the wine´s unique characteristics

Terras Gauda launches Galicia´s first albariño yeast, patented with the CSIC

Mónica Torres

O ROSAL | Terras Gauda is the first winery in Galicia and one of only a handful in Spain to have its own yeast, which will be used on a large scale for the first time with the harvest that has just begun. The achievement is a double one, following four years´ work in partnership with the Spanish Scientific Research Council (CSIC), as it is the only albariño yeast. The managers of the winery, which is chaired by José María Fonseca, announced the results of the project yesterday, accompanied by the CSIC scientists responsible.

Bodegas Terras Gauda The discovery is particularly important because yeast plays a key role in the most important stage of wine-making: the fermentation process. These microorganisms are responsible for turning the sugar into alcohol during the process, when other aromatic components are also defined.

The scientists first selected the most unique yeasts from all those found naturally in the winery´s vineyards, using sophisticated techniques to develop a sort of digital fingerprint for each, which then allowed them to identify the ecotype – the ecological identity of the vineyards – that prevailed from year to year and best respected and strengthened the unique characteristics of the wines.

This study will allow Terras Gauda to maintain the quality of its wines year after year, attenuating the effect of weather and harvesting conditions. The specialists who identified the microorganism announced yesterday that the research has shown that «the yeast strengthens the character of the grape variety and the O Rosal winery´s characteristics flavours to an extraordinary degree.» This had already been tested on last year´s harvest, «with positive results, because we achieved a regular, steady fermentation, which is essentials in order to bring out the aromatic characteristics of albariño.» This year 300,000 litres of must will be inoculated with the yeast, with plans to use it for the winery´s entire production next year.

The research was carried out at the group´s experimental winery, under the supervision of Emilio Rodríguez, Terras Gauda´s technical director, and at CSIC laboratories, where the work was supervised by the scientists Carmen Martínez and Alfonso Carrascosa, with support from the Galician Regional Government. Biópolis, a CSIC associate company specialising in biotechnology, will produce the yeast on an industrial scale.

News Source: Faro de Vigo
Section: Comarcas (District news)
Date: 24/09/08

Albariño yeast used for the first time in wine production

The O Rosal–based winery Terras Gauda is the first in Galicia to have its own patented yeast, following research by the CSIC to assure quality

Eva González / O ROSAL
Bodegas Terras Gauda
The first albariño-yeast patent in Galicia was announced yesterday at the Terras Gauda winery in O Rosal, before the microorganism is used for the first time with this year´s harvest, to make a planned 300,000 litres of wine. The firm plans to use the yeast for all its production next year. The yeast is the result of a research Project carried out by the Spanish Scientific Research Council (CSIC), which selected a yeast for the winery from five that were isolated from the firm´s vineyards. Support from the Galician Regional Government.

Enrique Costas, Terras Gauda´s managing director, Alfonso V. Carrascosa and Carmen Martínez, CSIC researchers, and Emilio Rodríguez, the winery´s technical director, announced this scientific breakthrough yesterday, presenting «a native, ecotypical yeast that is ideal for making wine with albariño grapes in this environment», Carrascosa said.

The use of the years will allow the winery to «maintain the quality and flavours of the wine year alter year, reducing the effects of varying weather and harvesting dates.» This is because the yeast selected «strengthens the character of the grape variety and the winery´s characteristics flavours to an extraordinary degree.»

The researchers recalled the launch of the project, back in 2002, with a study into «the behaviour of a combination of between four and six clones, whose resistance to disease, crop-growing characteristics and organoleptic features are those that are best adapted» to these wines.

«The conclusions drawn from that were very interesting from a scientific point of view and also for the winery,» Costas said. «Then the research into the yeast began in earnest.»

Carrascosa, a microbiology specialist, explained that the CSIC began to study Galician wines in 1970, but «this research has been specifically for albariño.»

During the fermentation stage, if the right yeast is not used, the wine could lose its unique characteristics, he explained. That´s why it was essential to select the yeast that would best guarantee those characteristics. «We have discovered that we can pin down the yeast´s ecotype, using scientific methods.»

He revealed that blind-tasting sessions were used to confirm the findings, and that the last phase of the project will involve one of the CSIC´s associate companies manufacturing the yeast in large quantities.

ALBARIÑO YEAST

:: Ecotypical and the result of combining 4–6 clones

:: Strengthens the character of the grape variety and the flavours of the wine produced

:: Reduces the effect of external factors, such as the weather

:: Resistant to disease

For this first year, 12 kilos of moist yeast will be used in 300,000 litres of wine, part of the 2.3 million kilos of grapes that the winery expects to harvest this year. The process will end with the homogenisation of the wine.

The yeast was tested previously with the 2007 harvest, with positive results. The fermentation process was regular and steady, which is essential in order for the characteristics of the albariño grapes to develop properly.

The winery is also running two other research projects, with one focusing on the ideal mashing times and temperatures for each of the grape varieties used (albariño, loureiro and caíño blanco).

The other project is a study of the effect of nanoproteins on wines. These are molecules found on part of the cell that affect the sugars and add character to the wine.

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News Source: Expansión
Section: Portada (Cover Story)
Date: 24/09/08

FOUR R.D.I. PROJECTS UNDERWAY

Terras Gauda adds a touch of class to its wines with the first patented albariño yeast

The winery based in O Rosal (Pontevedra) has taken a giant step forward to ensuring that every year´s vintage maintains the wine´s quality and flavour. The microorganism they have achieved is the first to be registered in Galicia

A.C. Vigo

Terras Gauda has maintained its long-term commitment to RDI. The tenacity of the O Rosal–based winery is bearing fruit, and the firm has now joined the select few Spanish wineries with their own patented yeast – and the first ever for albariño wine. The company´s reward is that their research and development work, carried out in partnership with the Spanish Scientific Research Council, will allow them to strengthen the characteristics of the grape that give their wine its identity and have led to it being so appreciated by wine connoisseurs. It means they will no longer be at the mercy of annual variations in weather conditions or other external factors.

The CSIC calculate that only a handful of Spanish wineries have their own registered yeasts

The project, which was led by Emilio Rodríguez, the winery´s technical director, began four years ago with the selection of five yeasts. Rodríguez explains that from the very beginning one of the yeasts stood out from the rest. «To the point that we have been able to patent it, despite all the difficulties involved in registering a microorganism». The CSIC scientist Alfonso Carrascosa calculates that only a five or so Spanish wineries have patented their yeasts.

Their projects

:: Clone selection of albariño grapes. They have achieved a combination of four to six clones that are more robust and present optimal characteristics.

:: They also intend to optimise the mashing process for the three varieties they produce («albariño», «loureiro» and «caíño blanco»)

:: Studying the effects of nanoproteins (yeast compounds) in fermentation.

But the R&D work is far from over, with another related project already underway. The researchers are studying the effect of nanoproteins – compounds that are found on the outside of yeast – which give the wine extra body and aromatic characteristics.

Commitment to strengthen the «caíño blanco» variety, which is more delicate but of very high quality

At the same time the winery´s first major R&D project still continues, with a view to selecting albariño grape clones, while another project has begun at the University of Santiago de Compostela into the mashing process to optimise the use of albariño, loureiro and caíño blanco grapes. The winery is keen to strengthen caiño blanco, which is very high-quality variety but is very sensitive, with a poorer yield and longer growth cycle.

Terras Gauda reported sales of 9 million euros last year, and allocates about 3% of its turnover to RDI projects every year.

News Source: El Correo Gallego
Section: Portada (Cover story)
Date: 24/09/08

Terras Gauda to create the first Galician wine with native DNA

RESEARCH >> After years of study, the winery and CSIC scientists have patented an albariño yeast

D.E.B. • O ROSAL

Bodegas Terras Gauda This summer once again marks the time to collect grapes in the Rías Baixas, the raw material that will be used to make albariño wine, one of the world´s finest, and one of Galicia´s flagship products. This year, the Pontevedra winery based in O Rosal, Terras Gauda, will make its wines using the first patented yeast, following four years´ research carried out in partnership with the Spanish Scientific Research Council (CSIC).

The aim is to consolidate the unique characteristics of the brand in an increasingly competitive market, with a view to assuring the stability of the wine´s quality and flavour in the years to come, regardless of changes in weather conditions or any other external variables.

The announcement was made yesterday by Terras Gauda's technical director, Emilio Rodríguez, at the official presentation of this year´s Harvest. The event was also attended by Carmen Martínez and Alfonso Carrascosa, the two CSIC scientists who have been working on a number of RDI projects with the Galician winery.

According to the winery´s management, «Terras Gauda now joins an exclusive club of Spanish firms – five at the most, and definitely the only one in Galicia – who have managed to achieve a yeast of their own.» The first wine with its own DNA. The winery´s technical director said that the reason for patenting the find is for it to be for the «exclusive use» of its own wines, although he acknowledged that in the right circumstances it could be sold. The years will be added this year to 300,000 litres, «although it will be homogenised with the rest of the wine.» Next year it will be used for the winery´s entire production. Terras Gauda is currently developing several other research projects, including one with the University of Santiago de Compostela into must-mashing.

THE HARVEST

High quality, small quantity

The first grapes to ripen were picked last week, and since then 70 people have been working seven-hour days to collect the harvest, which is expected to last a fortnight. Terras Gauda has 70 hectares of its own land and the use of a further 60 hectares, making it the largest vineyard in the Galicia region. Three grape varieties are grown: albariño, loureiro and caiño blanco. 80% of the winery´s production is sold under the Rías Baixas O Rosal designation of origin, with the remainder as albariño. The plantation was carried out on trellises.

The winery expects the harvest to be of «high quality, but a relatively small quantity». This is largely the weather´s doing, which delayed the ripening of the grapes while intensifying its flavours.

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News Source: El Día
Section: Gastronomía (Food and Drink)
Date:24/09/08

"In Situ"
SCIENCE

Terras Gauda develop a wine yeast

The first wine yeast in Galicia, developed by researchers from the Spanish Scientific Research Council (CSIC), will be used this year for the entire albariño wine production of Bodegas Terras Gauda – between 300,000 and 900,000 litres of wine. The yeast, which is known as TG-CSIC, was patented this year by the winery and the CSIC, having been selected by the scientists a during a four-year research project involving the Galician Biology Mission (CSIC, Pontevedra) and the Industrial Fermentation Institute. The study, led by two CSIC researchers, Carmen Martínez and Alfonso Carrascosa, was based on controlled fermentation experiments, blind tasting and instrumental flavour analysis. According to Carrascosa, «with this project we have been able to obtain a yeast that is not genetically manipulated yet manages to balance the sensorial characteristics of albariño wines, bringing out the flavours that depend directly on microbial activity.»

News Source: Diario de Ibiza
Section: Guía
Date: 24/09/08

VITICULTURA

Terras Gauda develop a wine yeast

News Source: Galicia Hoxe
Section: Portada (Cover story)
Date: 24/09/08

Investigación: A adega Terras Gauda usará na vendimia deste ano o primeiro fermento de albariño autóctono patentado co CSIC que manterá a singularidade dos seus caldos

Vino galego con ADN propio

A EMPRESA AGARDA UNHA BOA ANADA COA QUE ELABORARÁ MÁIS DE UN MILLÓN DE BOTELLAS

D.E.B. • O ROSAL

O final do verán marca, un ano máis, a época de recollida da uva nas Rías Baixas, a materia prima que servirá para a elaboración do albariño, un dos mellores caldos do mundo convertido xa nun dos referentes de Galicia a nivel internacional. Desta volta, a adega pontevedresa afincada no Rosal, Terras Gauda, empregará para a elaboración dos seus viños o primeiro fermento de albariño patentado, froito de catro anos de investigacións en colaboración co Centro Superior de Investigacións Científicas (CSIC). O obxectivo é profundar na sigularidade da marca nun mercado cada vez máis competitivo, co fin de garantir a estabilidade tanto na calidade dos viños como nos seus aromas, e en todas as súas colleitas seguintes, con independencia das condicións meteorolóxicas ou factores externos que se produzan.

Así o manifestou onte o director técnico de Terras Gauda, Emilio Rodríguez, na inauguración oficial da vendima deste ano e que contou coa presenza de Carmen Martínez e Afonso Carrascosa, ambos os dous científicos do CSIC, encargados de diversos proxectos de I+D+i que está a levar a cabo a adega galega.

Ao longo de varias anadas, os expertos seleccionaron as cinco variedades de uva albariña de maior calidade, resistencia e mellores características agronómicas e organolépticas dos viñedos desta adega co fin de obter un fermento «non manipulado xeneticamente» que, ademais, contén as características autóctonas e ecotípicas da zona onde se crían as uvas que, unha vez tratadas, se converterán en viño. Segundo sinalaron os responsables da adega, «Terras Gauda entra así nun exclusivo club de firmas españolas, non máis de cinco, que acadaron un fermento propio, e, por suposto, na primeira de Galicia». O primeiro viño galego con ADN propio. O director técnico da Adega sinalou que a intención ao patentar o achádego é que «sexa de uso exclusivo» dos seus caldos, aínda que recoñeceu que, dado o caso, podería comercializarse.

O fermento será inoculado este primeiro ano a un total de 300.000 litros da produción da adega, «aínda que serán homoxeneizados co resto do viño», para, o ano que vén ser utilizada na totalidade da añada. Terras Gauda explicou ademais que mantén abertos novos proxectos de investigación –un deles na maceración dos mostos, xunto á USC–, para continuar a profundar no seu selo de calidade de cara ó consumidor.

Bodegas Terras Gauda

EN BREVE

130 hectáreas de viñedos

Desde hai unha semana, cando se recolleu a uva de maduración máis temperá, unhas 70 persoas realizan en xornadas de sete horas unha vendima que durará, en función das condicións climatolóxicas, uns quince días. Terras Gauda dispón dun total de 70 hectáreas propias e outras 60 asociadas constituíndo o viñedo máis grande de toda Galicia, de onde se extraen tres variedades de uva: Albariño, Loureiro e Caíño branco. Un 80% da súa produción comercializarase como D.O. Rías Baixas O Rosal, mentres que o resto como Albariño. A plantación realízase en espaleira.

A crise aumenta a oferta de mans

Os responsables da adega esperan unha colleita «boa en calidade aínda que curta en calidade». Boa parte da responsabilidade tívoa o clima que atrasou a maduración da uva aínda que, pola contra, potenciou os seus aromas. En total espérase unha produción de 1.300.000 kilos que se convertirán en algo de máis dun millón de botellas. A fermentación propia acadada polo equipo científico de Terras Gauda utilizarase só no Albariño. Os efectos da crise deixáronse sentir este ano no incremento de man de obra de traballo para a vendima levada a cabo por estudantes e empregadas do fogar da zona.

Presente en máis de 30 países

Os esforzos acadados en materia de investigación coinciden co importante labor de expansión do grupo nos mercados nacional e internacional. Segundo os datos da compañía, a presenza dos seus caldos aumentou un 23,6% no 2007, acadando unha cifra de negocio de nove millóns de euros.

Terras Gauda está presente actualmente en máis de 30 mercados internacionais, incrementando un 18% as exportacións en 2007, coa firma de novos acordos de distribución global para Canadá e especial atención a países como Noruega, Estados Unidos, Holanda e Reino Unido.

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Research: This year the Terras Gauda winery will use the first patented native albariño yeast to maintain the unique features of the wine

Galician wine with its own DNA

THE FIRM EXPECTS A GOOD HARVEST THAT CAN BE USED TO MAKE OVER A MILLION BOTTLES

This summer once again marks the time to collect grapes in the Rías Baixas, the raw material that will be used to make albariño wine, one of the world´s finest, and one of Galicia´s best-known products internationally. This year, the Pontevedra winery based in O Rosal, Terras Gauda, will make its wines using the first patented albariño yeast, following four years´ research carried out in partnership with the Spanish Scientific Research Council (CSIC). The aim is to consolidate the unique characteristics of the brand in an increasingly competitive market, with a view to assuring the stability of the wine´s quality and flavour in the years to come, regardless of changes in weather conditions or any other external variables.

The announcement was made yesterday by Terras Gauda's technical director, Emilio Rodríguez, at the official presentation of this year´s harvest. The event was also attended by Carmen Martínez and Alfonso Carrascosa, the two CSIC scientists who have been working on a number of RDI projects with the Galician winery.

Over the course of several years, the experts selected the five albariño grape varieties with the highest quality and robustness and the best crop-growing and organoleptic qualities from the winery´s vineyards, in the search for a wine that was «not genetically manipulated» and maintained the ecotypical characteristics of the area where the grapes used for wine-making are grown. According to the winery´s management, «Terras Gauda now joins an exclusive club of Spanish firms – five at the most, and definitely the only one in Galicia – who have managed to achieve a yeast of their own.» The first wine with its own DNA. The winery´s technical director said that the reason for patenting the find is for it to be for the «exclusive use» of its own wines, although he acknowledged that in the right circumstances it could be sold.

During the first year, a total of 300,000 litres of the winery´s products will be inoculated with yeast, «although this will then be homogenised with the rest of the wine.» Next year the winery plans to use it for all its wine. Terras Gauda also explained that have several new research projects underway (including one into must-mashing, with the University of Santiago de Compostela), to continue to explore the mark of quality that consumers identify with the brand.

NEWS IN BRIEF

130 hectares of vineyards

The first grapes to ripen were picked last week, and since then 70 people have been working seven-hour days to collect the harvest, which is expected to last a fortnight, depending on the weather. Terras Gauda has 70 hectares of its own land and the use of a further 60 hectares, making it the largest vineyard in Galicia, where three grape varieties are grown: albariño, loureiro and caiño blanco. 80% of the winery´s production is sold under the Rías Baixas (O Rosal) designation of origin, and the remainder as Albariño. The plantations are laid out on trellises.

The credit crunch increases the labour supply

The winery expects the harvest to be of «high quality, but a relatively small quantity». Much of this is because of the weather, which delayed the maturing of the grapes, although at the same time this strengthens their flavour. In all approximately 1,300,000 kilos is expected to be harvested, to be turned into a little over a million bottles. The own fermentation carried out by Terras Gauda´s scientists has only been used with the el Albariño. The effects of the credit crunch have been noticeable this year, with an increase in the labour available for grape-picking, carried out by local students and home workers.

Present in over 30 countries

The group´s research efforts are matched by a significant expansion drive both in Spain and abroad. According to company figures, the presence of their wines increased by 23.6% in 2007, to reach sales of 9 million euros.

Terras Gauda is currently present in over 30 international markets, having increased exports by 18% in 2007, with the signing of a new global distribution deal for Canada and paying particular attention to the Norwegian, American, Dutch and British markets.

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