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Με συγχρηματοδότηση από το πρόγραμμα «Erasmus+» της Ευρωπαϊκής Ένωσης
Cofinanziato dal programma Erasmus+ dell'Unione europea
Cofinancé par le programme Erasmus+ de l’Union européenne
Cofinanciado pelo Programa Erasmus+ da União Europeia
Co-funded by the Erasmus+ Programme of the European Union
Cofinanciado por el programa Erasmus+ de la Unión Europea
1ο ΓΥΜΝΑΣΙΟ ΑΧΑΡΝΩΝ (ΑΧΑΡΝΕΣ, Athens, Greece)
Scuola Immacolata Di Novara, (Italy)
Agrupamento De Escolas De Cristelo (Portugal)
Collège Du Plantaurel, Cazères (France)
Colegio Aurelio Gómez Escolar, (Spain)
Universidad de Burgos (Spain)
APOTHEQUE BαβεLIA
2016-1-ES01-KA201-024948
ERASMUS+ 2016/17 2017/18
BIOLOGY
The different grape varieties in the south-west of France
Trabajos desarrollados por el colegio español, con colaboración de proyecto E+ 2017-ES01-KA219-037697
Cirrosis: Trabajo desarrollado por Sara Serna, Alba Serna, Laura García y Noelia Alegre.
Coma etílico: Trabajo desarrollado por Lucía Basurto, Rodrigo Hoyuelos, Sara García y Elena Urbina.
Alcoholismo: Trabajo desarrollado por Marcos Mardones, Fernando de Diego y Diego Mata.
Problemas de embarazo: Trabajo desarrollado por Lucía Sancidrián y Laura Santos..
Demencia: Trabajo desarrollado por Sara Orenes Arroyo y Arián Amo Cuesta.
Arritmias: Trabajo desarrollado por Alicia Fernández, Lucas López y Miguel de Juan.
Parents are informed
MALVASIA, the famous Byzantine wine
Sun-dried wine - ηλιαστό κρασί
The vine and the wine in our folk tradition
The history of wine
Myths of discovery of wine
Works developed by Spanish students on the project grapes, exhibition in the school of different types of grapes, types of fermentation and practices developed in Bodegas Emilio Moro.
Exhibition of project grapes in the Spanish school.
Works developed by the Spanish students on processes of vinification and microbiology in the wineries Emilio Moro. There are studies on the project grapes (agiorgitiko, nebbiolo, syrah ...) present in the exhibition developed in the Spanish school.
End-of-degree work by Estela Andrés Igea, student of the Faculty of Chemistry (Burgos). The work is directly linked to concepts of oenology in collaboration with the project 2016-ES01-KA201-024948
DISEASES, WINE BENEFITS
Works published by students
The Portuguese students visited Quinta de Lourosa, a local vineyard that produces Vinho Verde. Before the hard work they've decided to have fun in the vineyard.
Here's one of their videos!
Works developed by the Spanish and Italian students on the ecosystem of Monferrato and Le Cinque Terre, practices developed in the mobilization to Novara.
In 2014, Unesco chose the Piedmont wine-growing denomination: Langhe-Roero and Monferrato as Patrimony of Humanity. In 1997, at the request of the Province of La Spezia, the Cinque Terre, together with Portovenere and the islands of Palmaria, Tino and Tinetto, were declared a World Heritage Site by Unesco.
Vinification - Vinho Verde,
Sub Região do Sousa, Portugal
Presentations of the ecological farm visited in the mobilization of the Spanish school Novara.
The farm is Bio Vio, located in Liguria. With thyme, artichokes, bay leaves, romeo, sage, fennel, lemons, oranges and grapes.
With the grapes pigato, endemic of that region is made a red wine, little tannic and of mild taste.
Cazères/Athens exchange
DOMAINE ROTIER - VISIT OF AN ORGANIC VINEYARD
Cazères/Athens exchange
TASTE DETERMINATION WORKSHOPS
How to make wine.
Vintage works.
Study of pre-phylloxic grape Assyrtiko by the teachers of the Spanish and Greek schools.
The Spanish students were picking the grapes to do their own wine. It was an amazing experience!
Vintage works.
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