Researchers Pablo Alonso Conzlez and Eva Parga Dans of the Institute of Natural Products and Agrobiology (IPNA), part of the Superior Council for Scientific Research (CSIC), conducted a study to analyze the differential characteristics of the Teja produced on the island of La Palma, with the aim of establishing a separate classification for its traditional Teja within the D.O. La Palma appellation. O. La Palma, with the aim of establishing an independent classification of its traditional Teas within the D.O. La Palma.
Image courtesy of: Penin Guide Spain
Vino de Tea, a traditional wine from the Spanish island of La Palma, is a unique wine that is produced mainly in Teia barrels (a type of barrel made of Canary pine). On the one hand, the researchers interviewed wineries specialized in the production of Teia (Vitega, El Nspero, Vega Norte and Vinarda), which provided them with information on the history of this traditional wine and the current winemaking techniques used. On the other hand, the researchers analyzed the principles of its winemaking and the volatile compounds in the wine and distinguished it in a refined way from wines traditionally matured in stainless steel tanks and oak barrels.
The results of the study show the potential health benefits of the -pineol compound that is present in Teia wine, which is produced by the fermentation of the wine in Teia barrels.The study conducted by IPNA contributes to the sustainable development and marketing of traditional processes such as Teia wine. The researchers emphasize that activities to promote traditional culture and production processes should be carried out, as this would not only help to revitalize La Palma wines, but could also be a fundamental resource for wine tourism on the island.