Our winemaking
Our process
Our processing stages
Harvest
A good harvest is essential to obtain a good quality wine, as this is the time when the fruit with the best levels of ripeness, flavour and quality are harvested. During the harvest, a first selection of the best grapes from the vineyards is made. They are harvested by hand in small crates, to avoid oxidation of the grapes and to discard any damaged berries. Once harvested, the grapes are taken to the winery for pressing and maceration to extract the flavours and colours of the fruit. This stage is essential for the quality of the wine, and a good harvest is important to obtain the best results.
Work in the winery
In pre-fermentation, the grapes are macerated to extract the colour and aromatic compounds.
The musts are fermented at a controlled temperature to produce the alcohol and the characteristic aromas of the wine.
Slow ageing on lees
Once fermentation is complete, the wine is slowly aged in steel barrels on the lees. This ageing is carried out at a controlled temperature for a period of 4 to 6 months.
The wine undergoes a clarification process to eliminate unwanted elements. It is then stabilised to avoid any change in the taste and aroma of the wine.
The wine is aged for a period of 2-6 months to reach the appropriate maturity.
