A brief history
The grapes are harvested by hand and placed in small boxes. As soon as they arrive at the production facility they are softly pressed and the juice is subjected to a static clarification. Fermentation takes place at controlled temperature in stainless steel tanks. The wine, afterwards, rests throughout the winter on its fine lees, to then be bottled the following spring maintaining an unmistakable aroma, freshness and flavor.
The grapes are harvested by hand and placed in small boxes. As soon as they arrive at the production facility they are softly pressed. Maceration takes place at low temperatures and lasts about 6 hours. The fermentation takes place at controlled temperature in stainless steel tanks. The wine, then, rests throughout the winter on its fine lees, then to be bottled in the following spring.
Grapes harvested by hand. Once the grapes arrive at the winery, they are gently pressed at controlled temperatures. The vinification takes place in stainless steel tanks. The wine matures resting on its fine lees during wintertime, in spring we will proceed with the bottling
The grapes are harvested by hand into small crates. Upon arrival in the cellar, the stalks are removed, taking the utmost care to eliminate them gently, respecting both the grapes and the stalks. The grapes then ferment in temperature-controlled steel tanks. The must is pumped over regularly to ensure contact with the skins and extract all their aromatic substances and colour. After medium-length maceration, part of the wine remains in steel and part is transferred to French oak barrels of different sizes and age. The wines are blended approximately 12 months later. Bottling takes place after about four months and the wine is ready to be released for sale after at least another four months in the bottle.