Our graduate Sara Valencia made headlines last week with the launch of her first wine, Bravo Sara!

On May 8th, we had the opportunity to visit the Itsasmendi Winery, located in the heart of the Urdaibai Biosphere Reserve. Guided by technical director Garikoitz Ríos, we explored an innovative winemaking project, deeply connected to its environment and identity. Gari was an outstanding host: a natural communicator, enthusiastic about his work, and generous in

On May 7, we had the pleasure of welcoming the oenologist and wine consultant Ana Martín Onzain, as part of the course “Impact of Viticulture on the Sensory Characteristics of Wine.” Ana took us on a sensory journey through different wines from various regions and production systems.

We celebrated 15 years of the course “Impact of Viticulture on the Sensory Characteristics of Wine,” which brings together leading professionals, combining theory, tastings, and visits to wineries and research centers. As part of these activities, on April 29th we visited the ICVV – Institute of Vine and Wine Sciences, at the La Grajera Estate

In yet another course, Maurice Chassin has helped us lay the foundations for sensory perception in wine and interpretive sensory evaluation, an essential practice in the winery to guide the type of wine and sensory characteristics desired in the product.

In the course “Sensory Impacts in Oenology,” we had the privilege of visiting Bodegas Ochoa, where Adriana explained in detail the processes of vinification for special wines. Her expertise and passion for oenology provided us with a unique and enriching perspective on this fascinating art. Thank you, Adriana, for sharing your knowledge and dedication with

The Master in Innovative Oenology 2024/2025 welcomes a new generation of professionals passionate about the world of wine, research, and creative winemaking. This program is designed to provide advanced training in wine sciences, blending viticultural tradition with cutting-edge techniques in production, analysis, and marketing. Throughout the course, students will explore emerging trends in the sector,

Kepa Bárcenas, consumer insights consultant, has made us reflect on the importance of understanding the wine consumer from many points of view (expectations, preferences, emotions…) and how to apply these ideas in innovation and marketing.

Erminio Monteleone, professor at the University of Florence, has provided us with the keys for the analysis of individual differences in consumer preferences and for carrying out expectations studies. Both topics are of vital importance for the success of wineries.

Maurice Chassin, winery advisor, has helped us lay the foundations for sensory perception in wine. And, based on a practical system for classifying sensory typologies of wine, he has contributed to us his enormous accumulated experience in interpretive sensory evaluation.