Picking takes place exclusively by hand, using crates to avoid stress and prevent squashing of the grapes. The first harvest is directed at grapes destined for raisining. We select the smallest bunches and straggly clusters from the oldest vineyards. These are used for the production of more full-bodied red wine after 20-30 days in the drying room. Subsequent harvests, are carried out on the basis of ripeness, the age of the vines and the altitude of the vineyard.
Only the best bunches are used to produce our wines.
The selected grapes are transported to the cellars using trailers with shock absorbers and independent wheels.
Bunches which are not fully mature or of adequate quality are cut off and left on the ground underneath the vines to act as an organic fertiliser.
During wine-making the grapes are separated from the stalk mechanically avoiding any contact with air, thanks to the use of dry ice.
During maceration, fermentation and ageing.
This takes place throughout the process of evolution from must to wine, deciding when and where oxygen is necessary, to avoid excessive oxidation, with the use of nitrogen and careful and accurate study of the specific temperatures for each wine produced.
To best express the original characteristics of the grapes that the land makes available in our wines, enhancing their fruitiness, elegance and body.
All this without giving rise to aggressive tannins which compromise the smoothness and pleasantness of the wine.
