Komsenso is Enrique and Alberto, two engineers and one idea: bringing the advantages of technology and digitalisation to a sector proud of its artisan craft: wine.

The project was born from a friendship with a winemaker searching for precise control over fermentation. From that friendship came a deep understanding of the wine production process, a growing fascination with the magic of wine fermentation, and a conviction about the importance of thorough, detailed monitoring.

Creating a wine is a complex and subtle process that combines science, technique and art. Our mission at Komsenso is to give winemakers tools that let them focus on creation, while technology improves safety, costs and environmental impact — to support the future of that tradition.

We have developed both customised strategies and programmes for individual wineries or specific winery processes, as well as standardised solutions. 

Our flagship product is Enobot — a sensor that monitors and transmits in real time the density, temperature, fermentation kinetics and levels inside the tank, saving time and money in exchange for precise, continuous control.

Enrique and Alberto founded Komsenso in 2018 with a clear conviction: wineries that want to compete in the next 20 years need to measure with the same precision with which they create. We started with 6 prototypes at La Granadilla (Nava del Rey).

Today, with a team of 5, at Enobot we have:

• Worked with more than 30 wineries in Spain, France, Chile, the United States and Hungary.
• Monitored fermentation in more than 300 red and white wine tanks.
• Controlled more than 10 million litres.
• Built experience across more than ten wine appellations (Denominaciones de Origen): from Rioja to Rueda, Pays d’Oc, Ribera del Duero…

Our mission is simple: that no winemaker loses quality in their wines for lack of information.

Why bet on Enobot?

Spain and Europe have a unique opportunity in wine sensorisation. Only 5–6% of Spanish wineries have continuous sensorisation — France exceeds 8–10%, Chile 10–15%. Over the next 10–20 years, sensorisation will become the industry standard. Wineries that digitalise now will gain an advantage in consistency, costs, traceability and export competitiveness. Komsenso was born between Zamora and Valladolid with the mission to lead that transformation. Spain produces more than 35 million hectolitres of wine per year — a single percentage point of improvement equals hundreds of millions of euros in value.