Bodegas Barahonda is committed to development and research (R+D+i) in the wine sector, with a line of work aimed at improving the competitiveness of our sector. By means of experimental plots and an equipped laboratory, the aim is to improve the quality of our wines, while adapting them to new climatic conditions and market trends.

Barahonda is currently participating in the project “Integral Programme for the improvement of grape and wine quality in the face of new scenarios arising from climate change” together with research centres such as the University of Murcia, CEBAS-CESIC, Jumilla Oenological Station and in collaboration with other wineries in the Region. This project is subject to FEDER funds (RIS3MUR Strategy) and to the call of the Order of 6 June 2018 of the Regional Ministry of Employment, Universities, Enterprise and Environment with the aim of improving the quality of wines by integrating different viticultural and oenological practices that can be adapted to the agronomy and socio-economy of the wine sector of the Region of Murcia.

There are different lines of work in the project, among which Barahonda participates in the following:

• Efficient use of irrigation. Given the lack of rain that we are facing, it contributes to a more responsible use of rainfall. This support irrigation improves the quality of the grapes, favours ripening, obtains a higher harvest yield and saves costs and water resources. At the same time, the water balance of the vines is analysed with the help of humidity probes installed in the plots. This helps to determine the water status of the plant and whether it needs water for growth and ripening. From an environmental point of view, we consider this line of work to be of great importance, as it helps us to preserve scarce natural resources such as water.
• Field and cellar techniques to reduce alcohol content. Here we carry out late pruning trials in experimental Monastrell vineyards in order to check whether or not it has an effect on the reduction of alcohol content, and whether it affects the yield and quality of the grapes.
• Oenological practices to reduce the alcohol content of the wine. For this purpose, different elaborations are carried out with the use of yeasts whose yield of sugar transformation into alcohol is lower than that of the usual commercial yeasts.

Through integration and cooperative work between research centres and private companies, the aim is to transfer all these techniques and information to the wine sector for its growth and development and, in this way, achieve high quality wine, always looking after our consumers and the environment.