Grapes are collected manually and kept in 18 kg. boxes. We determine the time for the harvest of each plot of vines, bearing in mind the maximum organoleptic expressions of grapes, which is accomplished by tasting the grapes in the vineyard.
The process of fermentation is directed by controlling the temperatures of the musts until they turn into wine. We thoroughly and continuously evaluate the evolution of the wine, not only in the sensorial stage, but also in the analytical phase. Thus, through different maceration times, contact with the lees, ‘piages’, ‘delestages’, and other processes, we achieve the best of expressions in each of the wines we create.
Later on, each wine rests in oak barrels or in small underground tanks (70-140HL), with a stable temperature of 18-20ºC, until the moment it is bottled. Once in the bottle, it rests in our small cellar, which has been specially conditioned for the best of rests.
We intend our work to be of the utmost profesional quality, implementing state-of-the-art oenological technology, while at the same time treating each barrel and each bottle of wine with extreme care and attention.
The infrastructure of the winery has the basic elements in order to yield different varieties of wine in small volumes, and in this way they achieve the personality that our land offers, which is what defines our identity.