Aging-Winemaking

We select the best grapes from our vineyards of Cabernet Sauvignon, Merlot and Syrah in its optimum ripeness and we harvest at night to take advantage of the freshness and prevent oxidation during harvest until the arrival at winery. We have hopper trailers that go straight from the vineyard to the winery.

The harvest is received overnight at the winery and we proceed with the stemming and crushing. We apply liquid CO2 at -30ºC for cooling the grapes online at 10 ° C and prevent oxidation in the must.

We macerated for three days at 12 ° C with abundant pumping and, once started fermentation, we let the temperature increase up to 28 ° C for 15 days to get the color and exhaust the sugar. We use our selected yeasts.

We microxigenate the wines to stabilize the color and then we perform the malolactic fermentation in the tanks with our selection of lactic bacteria. We vinify separately the different varieties that then remain for a minimum of 14 months in American oak barrels. We make the blend before bottling, so the final wine can continue its ageing for at least 22 months before we market it.