Viñedos y Bodegas
Our wine-making process, which uses the very latest technology and equipment, can be summarised as follows:
As soon as they are optimally ripe, the different varieties are picked (separately and by hand) and transported to the winery in boxes holding not more than 20 kilos of grapes, thereby avoiding any premature breakage of the fruit.
Once at the winery, processing begins with crushing and stalk-removal, an operation where the bunches of grapes are gently crushed, and the stalks are removed to prevent the wine from tasting "grassy".
The fruit is then piped to the mashing vats, where the must remains in contact with the skins at for a certain time a temperature of 8-10 ºC, in order to bring out the delicate aromas of each variety and the components that define the structure of our wines.
The next step in when pneumatic membrane presses working at low pressure slowly extract the must, followed by static soil removal, and fermentation at a controlled temperature of 16ºC to turn the must into wine.
We use no yeast brought in from outside, since we have our own patented yeast, obtained from our own vineyards.
Each year we determine the coupage, the ideal mix of wines from the different varieties used for vinification, so that every year our wines continue to follow the profile of previous years.
After "coupage", the wines are cold stabilised, amicrobially filtered and finally bottled in an inert atmosphere when the time is right.
We use our remaining wash to make clear spirit, herb spirit and coffee liqueur.
In 2000 we were granted Quality Certification under the ISO 9001:2000 standard for growing and picking grapes from our own vineyards, and making and marketing our wines and spirits.
