Komsenso is Enrique and Alberto, two engineers and one idea: to bring the advantages of technology and digitalization to a sector proud of its artisan craftsmanship — wine.

The project was born from a friendship with a winemaker seeking precise mastery of fermentation. From that friendship came a deep understanding of the winemaking process, a growing curiosity about the magic of wine fermentation, and the realization of how important thorough, detailed control truly is.

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

We have developed both custom strategies and programming for a specific winery — or for a particular process within a winery — as well as standardized solutions. 

Among the latter is our pride and joy, Enobot: a sensor that monitors and transmits density, temperatures, fermentation kinetics and levels inside the tank in real time, saving time and money in exchange for precise, constant control.

Enrique and Alberto founded Komsenso in 2018 with one clear conviction: wineries that want to compete over 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 managed to:

• Work with more than 30 wineries across Spain, France, Chile, the USA and Hungary.
• Monitor the fermentation of more than 300 red and white wine tanks.
• Control more than 10 million liters.
• Gain experience across more than ten DOs (Denominations of Origin): from Rioja to Rueda, Pays d’Oc, Ribera del Duero…

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

Why choose Enobot?

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