The winery works with leading international
suppliers, mainly from France, Italy, Portugal and Spain, for
the following winemaking processes:
Harvesting: The grapes are picked manually, by the company´s
own workers, and placed in 18-kg. boxes, allowing the Bodega to
control the quality of the grapes right from the vineyard.
Grape selection: The best grape clusters are selected at
a sorting table. Moreover, from the 2002 harvest, there is a second
sorting table for the removal of stalks.
Crushing: The winery uses a crushing-destemming machine,
with adjustable stainless steel rolls. Only half of our grapes
are crushed. The grapes fall inside the vats through gravity,
avoiding the use of pumps.
Fermentation: The winery´s stainless steel vats are equipped
with a hot and cold water device. Since the 2002 harvest, the
company has used dry ice for the cold maceration of its best wines.
Pressing: The winery uses a vertical hydraulic basket press
with electronic pressure control for pressing the marc.
The ageing process takes place in 225 litre barrels, 80 per cent
are made of French oak and the rest of American oak. The barrels
are stored in underground cellars, where the temperature and humidity
are strictly controlled. The winery purchases barrels from prestigious
coopers as France, Spain and USA.