After destemming and gentle pressing the grape mass, it is cooled down in a heat exchanger, reaching 4ºC for white grapes and between 8º and 10ºC for red grapes. The grapes automatically pass onto a stainless steel tank aided by gravity, where they undergo cold maceration.
Alcoholic fermentation takes place under controlled temperature. This allows for a stronger aroma in white wines, obtaining more varietal wines. The maceration process is long with red wines with frequent pumping over, obtaining optium extraction of stable coloured matter and good quality aroma.
Once alcoholic fermentation has finished, the wine passes on to the pneumatic press to avoid the extraction of seed tannins. Malolactic fermentation, which transforms malic acid into lactic acid, is achieved by applying heat.
The utmost care that is taken during the whole winemaking process, during the mechanical stages as well as the technical control of the grape, must and wine, allows us to offer a traceability test of the final product.
The wines that meet the physical, biological and organoleptic requirements are sent to age in barrels. The length of ageing and type of barrel used depend on the specific qualities of each wine, the variety of grape and the desired type of wine.
The ideal environmental conditions for the room (a temperature of between 12 and 15oC and humidity level of around 75%) are reached thanks to the fact that the cellar is built following the land´s natural slope. For this reason a large part of the building is underground. Moreover, such a construction allows processes to rely on gravity.
Design of the Wines
Once the ageing process of each variety of grape has been carried out and after consecutive tasting, the vast range that make up our vineyard allows us to bottle monovarietal wines or design blends.
We are driven by our desire to create wine with individual personality, each one different from the rest, always maintaining the particular features of each variety of grape, reflecting the nature of our soil and our distinctive microclimate.