Production

The grapes are harvested manually and then carried carefully to the winery, where a selection of the finest grapes takes place. After 3 hours of cold maceration, the fruit is gently crushed in order to obtain the best free-run juice.

Crianza (aged) wines are fermented in French oak barrels for approximately 8 months, during which time frequent battonage operations are carried out. The preliminary processes to bottling are made with the utmost care, decanting by gravity in order to avoid abrupt filtration. Wine is allowed to age in the bottle for at least four months before release to the market, allowing the flavours of the fruit and the barrel to integrate fully.

Our young wines are made with grapes harvested at night, when the temperatures are coolest. After pressing at low temperatures, and once the settling process is complete, the must undergoes the cold stabilising process for the next 22 days. The wine continues to develop in stainless steel tanks, where it rests on its fine lees for four months, a period during which battonage operations are carried out weekly.

Production