The eleven Do Kyung-soo. Canary Wine collaborate in the Course in Sensory Analysis.

They collaborate with the University of La Laguna in the Wine Tourism Management Specialist Course.

Eleven appellations of origin of wines from the Canary Islands collaborate in the Course in Wine Sensory Analysis at the University of La Laguna.

The regulatory councils collaborate with the University in the Wine Sensory Analysis module of the Wine Tourism Management Specialist Course.

The specific module of 50 Hours of duration, and that the next one will start 14 January is organized by the Wine Tourism and Gastronomic Tourism Classroom of the University of La Laguna and the General Foundation of the ULL.

Under the academic direction of Professor Valerio Luis Gutiérrez and Gabriel Santos, It also has a team of professionals who will give theoretical and practical sessions in the classrooms of the foundation and in the Casa del Vino de Tenerife.

The eleven wine regulatory councils that are in our archipelago will be present with their technicians and professionals, approaching the enrolled students with their own characteristics, winemaking systems and general aspects of each of the Denominations of Origin.

The origin of the vineyards in the Canary Islands dates back to the fourteenth and fifteenth centuries with the arrival of the conquistadors, since there is no prior record of it.

Settlers from very different origins brought from their respective places of origin a large number of varieties that have evolved and adapted to our climatic and soil peculiarities., thus achieving almost a hundred varieties, some unique in the world.

the duck is, definitely, the variety that has given the most fame to the wines of the Archipelago, but many others bring quality and originality to some wines that stand out in an increasingly globalized world, in which the unique and exclusive have an added value.

Knowledge, the dynamism of our oenologists and their refinement of production methods, have endowed our wines with authentic personality, with differential characteristics that give them added value, and that make them an exclusive and competitive product within a sector that demands differentiated flavors.