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.
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
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.
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).
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”.
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.