All grapes unloaded in the cellar are firstly analyzed to verify the important parameters, such as the alcoholic strength, acidity, pH and the health status.
Depending on these parameters, grapes are classified according to their quality, rejecting those that do not meet the level required for our wines.
Those bunches from our selected plots are manually harvested in boxes of 18 kg. so that they reach the cellar in perfect condition. After staying in the cold store at 4ºC for 2 – 6 days, grapes are placed on a sorting table, where the experts will remove the uneven ones.
Later, bunches are put into the stemmers, where the stems are separated and afterwards grapes are put into the fermentation tanks.
Each vineyard requires an especially designed vinification, though the process generally consists of three stages: pre-fermentation cold maceration, post fermentation maceration, therefore, a barreling for 18-20 days is very usual.
After the full conversion of sugars in grapes into alcohol, the pneumatic presses will proceed to the devatting of wines and the pressing of grape marcs. The final result, or rather, the starting point is a young wine, which is still too acid and nervous and it needs the slow passing of time and the sweetness of the wood to express its full quality.