Preparation and aging
The harvest is collected by hand in crates of 15 Kg to avoid grape breakage. The grapes are then taken to a cold store where their temperature is lowered to 3ºC in order to avoid oxidation and facilitate their subsequent processing. This enables better extraction of varietal aromas, colours and noble tannins.
The grapes are then de-stalked and selected. Without being pressed, they are moved into 5,000 and 10,000 litre tanks using gravity. These temperature-controlled tanks are used for maceration and fermentation, after which the wines are then stored in barrels made from French oak, with selected toast profiles. The wine is decanted as many times as is necessary to achieve the level of quality demanded by our enologist. Each variety and plot of land is processed separately so as to maintain its own unique qualities.