When good wine meets technology: the story of Virgen de las Viñas
OVERVIEW
Founded in 1961, Virgen de las Viñas is one of the most historic wineries in La Mancha region, as well as one of the largest in the world, with nearly 2,000 members and 23,000 hectares of estate vineyards. Located in Tomelloso, Ciudad Real, the winery is totally integrated in the area and contributes to the socioeconomic development of the region.
Virgen de las Viñas is a winery that stands out for its commitment to being a promoter of the area, and for the quality of the wines produced, thanks to the careful selection of the best grapes and the use of state-of-the-art technology.
The winery offers a wide range of wines under the “Tomillar” label, including red, white, rosé, sweet and sparkling wines and boasts international recognition: Virgen de las Viñas wines are exported to more than 50 countries.
INTELLIGENT CONTINUOUS PRESSING: A STEP TOWARDS EXCELLENCE
Virgen de las Viñas has chosen to implement Della Toffola’s intelligent continuous pressing system, choosing an innovative solution that allows:
✓ Greater control of the pressing process
The smart technology allows precise adjustment of pressing parameters, optimizing must extraction and improving wine quality.
✓ Efficiency and sustainability
The automated system reduces energy and water consumption, contributing to the sustainability of the production process.
✓ Reduced waiting time and space optimization:
The intelligent continuous system chosen by Virgen optimizes the pressing process, allowing grapes to be processed faster and more efficiently. This results in shorter waiting times, avoiding grape accumulation in the facilities and reducing the risk of spoilage. It is no more necessary to store large quantities of grapes in self-emptying tanks frees up valuable space in the winery. This space can be used for other activities such as fermentation, aging or storage of bottled wines.
✓ Reduced oxidation
By reducing the amount of time grapes go unprocessed, oxidation, a process that can negatively affect wine quality, is minimized. This results in fresher, more aromatic wines with greater storage potential.
INTERVIEW WITH ENRIQUE CEPEDA I Director General of Virgen de las Viñas
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