We are improving the quality of wine produced in the Basque Country by using carbon dioxide

By using the carbon dioxide released during the alcoholic fermentation process, we have helped improve the quality of wines produced in the Basque Country. This has been possible thanks to the Euskowine Initiative.

Wineries have incorporated an innovative system in different phases of their wine making processes, which helps them manage the natural carbonate produced in the winery and hence increase the quality of their wines.

Furthermore, this method avoids CO₂ emissions to the atmosphere as a result of the wine fermentation process, as it is a natural source of energy.

Heredad de Baroja, Fernández de Piérola, Artomaña Txakolina and Amesguren are the wineries that have participated in this project.