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Our Research Projects

We are nonconformists and constantly innovate in every step of the winemaking process

At CASAR DE BURBIA, we feel the need and restlessness to keep learning year after
year if we want to give the best of ourselves.

Interpreting events, understanding reactions, and deciphering needs both in the
vineyard and in the winery allows us to apply changes, improvements, and
advancements to create the best possible wines.

Our goal is to create more value, to create wines through which you can feel the
elegance and essence of El Bierzo in its purest state.

Microbiology sudy
of our vineyards

In 2016, we embarked on an ambitious research project on the microbiology of our vineyard, specifically focusing on the microbiome.

Our aim is to better understand the microorganisms in the vineyard and in the plant roots.

We want to gain a deeper understanding of the factors that influence the expression of the area’s character in CASAR DE BURBIA wines.

Through this study, we recognized the importance of soil microbiology in aspects such as the number of different species.

We began to analyze other topics that we had not previously considered, such as the order of the different soil layers and how it influences the development of microorganisms in the soil and, therefore, the quality of our soils.

Burbiales​ Project

This completed research project was aimed at deepening our understanding of the influence of working with lees in our white and red wines.

For five harvests, we investigated the influence of both commercial and indigenous yeasts when making wines.

Our goal was to develop a deeper knowledge that would allow us to work with these lees safely and avoid both microbiological risks and deviations in aromas associated with the formation of negative sulfur compounds during lees work.

The study confirmed scientifically that the best results came from lees derived from indigenous yeasts, also yielding more interesting and positive analytical results.

All the knowledge gained from this research began to be implemented in our wines with great success from the 2017 harvest.

Since then, we have made a firm commitment to the use of indigenous yeasts, yeasts that come from the grapes of our own vineyards.

These yeasts play a role in the grape fermentation process by releasing primary and secondary aromatic precursors that, in the case of indigenous yeasts, convey to the wines the typicality and unique identity of the plots and soils from which they come. Something that cannot be achieved with commercial yeasts.

Study on chromatic and aromatic stability
in Mencía grapes

We began this study in 2008.

Over 2 years, we focused on analyzing the chromatic stability of Mencía red wines and how the color and phenolic composition of Mencía are affected by viticulture and winemaking practices

This study allowed us to work with different techniques based on the chromatic and aromatic composition desired in the wine.

The development of this research was a very important starting point at CASAR DE BURBIA, as it was the precursor to the change in the way we make and select grape inputs in the winery.

We transitioned to using a grain-by-grain selection and destemming system, allowing us to work with whole grapes, without stems, and without crushing during tank fermentation.

Whole grapes contribute roundness and aroma to the wines, but by removing the stems, we avoid green tones and astringency.

With this state-of-the-art system, we eliminate the use of pumps to achieve a natural extraction of the grape skin components, obtaining the maximum aromatic potential of the grape, as well as more elegant wines.

Additionally, we work with long skin macerations, which gives us wines that are much more stable both aromatically and chromatically.

Study on the aromatic profile of Mencía grapes and its modification during aging

This study was fascinating as it involved different wineries in different parts of Spain.

The objective was to deepen our understanding of the aromatic profile of typical grape varieties from each region, Mencía in our case, and the influence of selecting indigenous yeasts in enhancing the release of primary and secondary aromatic precursors with greater potential for each variety.

The study allowed us to understand five very important aspects when working in the

  • Recognizing the characteristic primary aromas of Mencía grapes.
  • Analyzing the contribution of amino acids to the formation of secondary aromas during alcoholic fermentation and their contribution to the final aromatic profile of the wine.
  • Deepening our knowledge of malolactic fermentation (secondary fermentation) and its influence on modifying the aromatic profile of Mencía wine.
  • Investigating the influence of barrels on the aromatic profile of wine depending on the origin of the wood, volume, drying time of the staves, or the level of toasting.
  • Understanding the influence of selecting indigenous yeasts that promote the greatest presence of typicality and varietal character of Mencía grapes.

Discover the authentic Bierzo from the inside

Explore a fascinating wine region hand in hand with Casar de Burbia

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