Selection

After performing the grape maturity analyzes (sampling), the harvest is selected in the vineyard using rigid boxes to try to damage the grape grain as little as possible.

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Analysis

Once in the winery, using gravity, we begin to de-stem and squeeze the grape clusters, which go directly to the 500-liter French Oak barrel, where they ferment for 6 to 10 days.

Subsequently, an analysis of temperature and pH is carried out, total acidity, probable degree

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Care

During alcoholic fermentation, the barrels are rotated 16 rotations a day, eight in the morning and eight in the afternoon. We also measure the temperature and its density, important when it comes to seeing when the alcoholic fermentation or maceration ends.

3

Extraction

Once the alcoholic fermentation is finished, the wine is separated on one side and the pasta on the other. These will go to a vertical press where we extract all their aromatic potential (press wine).

4

Batonage

During the following three months, once the 500-liter barrels are full of wine, they will be rotated once a week to keep the wine in contact with its lees, thus achieving the “Batonage”.

5

Preparation

The wine will remain in the barrels until the malolactic fermentation ends (about 10 or 11 months). Once the fermentation is finished, the wine is bottled for a minimum period of six months before it is released on the market.

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