The winemaking process
The Winemaking and the ageing are classical but we utilize high technological equipment as a horizontal bladder press to make a gentle extraction of juices and thermoregulation to keep control of fermentation temperature.
The grapes are handpicked and sorted in the vineyard to keep only healthy clusters and optimal ripeness.
The ageing of the wine is made in oak- casks during 12 months, the stirring of the lees in barrels and filling are conducted once a week. In June the wines are racked, assembled and fined if necessary, and after two months, they are racked again, filtered and we do the bottling ourselves.
