The proximity of our vineyards to the winery, together with the manual harvest, allows an excellent health status of the grapes upon arrival at our facilities. Once in the winery, they are destemmed and vatted in
stainless steel tanks.

All the varieties are elaborated separately, in order to adapt the fermentation to each one of them, and thus obtain the best organoleptic qualities of each variety. These fermentations are carried out at a controlled temperature, with daily pumping over and with exhaustive analytical and organoleptic monitoring.

The maceration times depend on the final destination that we plan to give the wine. All those wines intended for barrel aging will go to 225 L. French oak barrels. The favorable evolution of the wine dictates the appropriate time for each batch and the perfect moment for the assembly of each one of them.

After carrying out the coupage, the wine is subjected to a very gentle filtering process for subsequent bottling and thus being ready for consumption.