Our wines start to be elaborated in the plot and there, in the grapevine, the most important stage of the process takes place. Each step, like pruning, crop thinning, treatments and harvesting is oriented to obtain wines with pure characteristics from the terroir where the flavours and tastes are then able to be transmitted to the palate.
The winemaking process aims to be environmentally friendly, with regulated production and ecologically sustainable, allowing the bunches in each plantation to ripen in a healthy and balanced way, whilst demonstrating all the unique characteristics of each spot of land.
Every plot, depending on the altitude, slope, age or grapes variety is treated so that the main characteristics can be enhanced. The distinguishable treatment carries the modelling of the plot with the time so the production can be stabilised, and the final expression of the wine is extoled.
The harvest takes place in September. The manual selection is done in 20kg buckets, so the brunches are kept intact until entering the winery. The reception of the grapes in the winery is done in the first hours of the day to maintain a low temperature which helps to delay the fermentation, which stimulates a better maceration.
Once the bunches are in the winery, they are destemmed and, depending on the maturity of the sparks, some bunches are incorporated integral into the tank to help bring about a more complex fermentation and add some taste and flavoursome tones.
The vatting is done separately for each group of surrounding plots or only one plot per vat so all the elaboration process of each spot is divided with the aim of obtaining a wine with the characteristics of the terroir and the vintage.
Before the fermentation starts, the grapes are kept at low temperature for a number of days so that they macerate. This is so that more colour, aroma, tannins and other important properties from the skin are extracted naturally.
The tumultuous fermentation is initiated spontaneously with the autochthonous yeast in the grapes at a time at which the conditions of the grape juice are appropriate for the process to start. While the fermentation occurs, several remounts are carried out daily so the grape juice stays homogenous and the cap is wet enough for the fermentation to be complete and correct.
The alcoholic fermentation is a fast process which happens completely in the stainless-steel tanks in temperature conditions of no higher than 30 degrees Celsius.
Once the fermentation is finished, the starters are separated from the wine, resulting in contact with the skins for a period of approximately two or three weeks. The pressing is done with manual machinery in order to end up with a clear wine, which will be used for the ageing process.
The ageing of the wines is carried out separately according to its plot, in already-used French oak casks. This is done in order to enhance the characteristics of every plot with some contribution of tannings and shades, but without hiding the fruity and aromatic flavours from the variety, the vintage and terroir.
During the ageing process, some wine transfers are done so that the wine can be homogenised with the other barrels from the same plot, and the barrels can then be cleaned also. This ensures that the wines are filtered in a natural, traditional way before being bottled.
The elaboration process is carried out with minimum technical intervention in the winery so, in this way, the product going into the bottle comes entirely from the plot.