We want that our work in the winery be the minimum and always oriented to extract the maximum potential that is brought in the grapes to the cellar.
Based on the characteristics of each vineyard grapes, we make different elaboration processes in order to bring out the best from each bunch. Grapes testing in vineyards show us which development could be the most appropriate. Hence, those that present more matured skins with fruity and delicate flavors, are macerated with carbonic snow for 12 hours after a gentle de-stemming. The rest is pressed without de-stemmed within three hours after being cut. The most powerful grapes, with a high proof and a balanced acidity will ferment in French oak’s barrels of 2.000 litres at a controlled temperature and it will be kept for a few months with its lees making a weekly stir as well. The rest will ferment in stainless steel storage at a controlled temperature
The tasting of each elaboration will show us the right blend to make each joint bouquet, tastes, body and so on. Bottling is carried out belatedly, usually in March, without clarifying or filtering.