Aging-Winemaking

We select the best grapes from our Garnacha Tintorera vines. We harvest at night to take advantage of the cool night temperatures and prevent oxidation during the transportation to the winery. To do so, we have hopper trailers that go straight from the vineyard to the winery.

The harvest is received overnight in the winery where we proceed to stemming and crushing it. We apply liquid CO2 at -30º C to the harvest, to cool it at 10ºC and prevent oxidation in the must. We macerate during 3 days at 12 ° C with abundant pumping and once the fermentation has started we increase the temperature at 28 ° C to extract color and exhaust the sugar r. We use our selected yeasts. We microxigenate the wines to stabilize the color and do the malolactic fermentation in stain still tanks with our selection of lactic bacteria.