The first wine made by CETYS University’s CEVIT was bottled

More than 220 liters of the first wine produced by the CETYS University Center for Wine Studies (CEVIT) were bottled to be used for research, self-financing, and self-consumption of the CETYS System.

This batch is a blend of 50% Mexican Nebbiolo, 50% Cabernet Sauvignon, and a Crianza red wine crafted from a donation of a previously produced wine and wine of the season.

The CEVIT Laboratory and Experimental Plant Coordinator, Prof. Armando Orozco, shared that although graduate students participated in bottling this wine, it was made by CEVIT. He explained that the grape was processed in September 2022 in San Vicente since CEVIT was at capacity with its graduate students.

«The bottled wine is the product of grapes acquired in 2021 through a contribution from the State Government under a fund called PROINDET. The grapes were purchased in advance the previous year to be processed this season,» said Prof. Orozco.

He also said that CEVIT produced 500 liters of wine. However, only 24 cases of 12 bottles of 750 milliliters each were bottled, in addition to 6 magnum bottles of 1.5 liters. The remaining wine will be used in future courses, technical training, and other activities carried out at CEVIT.

Prof. Orozco shared that CEVIT already has more wine production, a small batch of white wine, and young and aged red wine.

«These three labels will possibly change their grapes or blends because we plan to make wines with different types of grapes to have a wine repository or enoteca, a library for wine bottles, which will serve as a benchmark for the evolution of our wines in terms of future research. The goal is to have an annual production that generates income for the center,” he said.

The CEVIT Laboratory and Experimental Plant Coordinator indicated that the wine does not have a name yet. An invitation will be extended to the CETYS community to participate in the label’s design for the different types of wine they plan to produce.

“This represents an opportunity for growth and self-sustainability for CEVIT. Producing wine, even if the batches are small, helps to cover costs and reinvest in research and equipment for the growth of CEVIT, and provide better opportunities to the CETYS community and better services to the wine sector,” concluded the Laboratory Coordinator.