Situated in the middle of the plains of La Mancha, the elegant surroundings of the Pago de la Jabara winery stand out against many of the high-volume production facilities that characterize this food and wine powerhouse region of Spain.
A focus on uniqueness, taste and tradition is at the heart of the business, not only the wine made under the Protected Denomination of Origin La Jaraba, but also for cheese and olive oil products made with the same patience and passion for detail.
In this video interview for FOSS, Technical Manager, Francisco Fernándo Roldán describes how rapid, routine analysis with OenoFoss™ 2 makes it quicker, easier and simpler to meet quality goals. The handy instrument provides accurate data for key parameters, working hand-in-hand with traditional tasting throughout the process. As an example, he talks about his favorite wine that he started working on over twenty years ago and how it has involved an intimate understanding of the grapes, the terroir and the vinification process. All of which is now made simpler with OenoFoss 2.
Explaining how OenoFoss 2 helps in decision making, Francisco says: “To achieve that stability and sustained quality over time, we need to make decisions at the right moment and for that we use technology.”
