MANAGING THE
VINEYARDS

The first step is in the choice of the parcels of land, which receive the varieties of grape that are best suited to their geological characteristics.
Before the special attention they get during gathering, each grape vine receives special care according to its variety, and particular surveillance
adapted to its required maturity.

Once the grapes are gathered, they are processed as quickly as possible to prevent any degree of oxidation phenomena. They are pressed slowly at low pressure to attenuate the deposits from must and bitterness. The grape musts are then cooled and left to settle during 5 to 10 days until they are perfectly clear.

They are then fermented at self-regulated temperature, left to mature on fine dregs and put through a final filtering process.
The bottling process is carried out in March. Most of our wines are aged in bottles at low temperature, whereas the most special varieties absorb the aromas and tannins of the new oakwood. casks in which they are left to ferment and age.