THE PRODUCTION

Harvesting is carried out at the optimum point of grape ripening, during the cool hours of the morning, in dry weather and mild temperature, for 20kg baskets. Reception in the winery with full destemming of the grapes, using dry ice.

RED WINE

Pelicular maceration is made for 48 hours at a controlled temperature of 8 to 10 ° C.
Alcoholic fermentation occurs in a granite press with native yeast at a controlled temperature of 20 to 22ºc. After the beginning of the fermentation and after the lifting mat, two daily aeration reassemblies are made until the end of the fermentation. After the alcoholic fermentation, the press is unloaded with transfer to concrete vat. Malolacticfermentation in a concrete bowl, with temperature controlled.

WHITE WINE

Pelicular maceration is made for 48 hours at a controlled temperature of 8 to 10 ° C.
Tear must is obtained by crushing the grapes by foot.
Once the alcoholic fermentation is finished, a racking is done to remove the coarse lees, and the wine begins a concrete vat stage, with weekly batonage to put the lees in suspension for six months.