Small winery, big wines
Our small artisan winery is designed to process the small volumes of each plot. It has thermoregulated stainless steel tanks, a cold room and a variety of barrels from different forests and French coopers specially selected to obtain the aromatic complexities and balanced textures of our wines.
These are some of the most important aspects that we take into account when making our wines:
- Meticulous work in the vineyard: using traditional dryland agriculture, with manure as fertilizer and Bordeaux mixture as an element to control cryptogamic imbalances, with a total absence of agrotoxic sprays such as herbicides or pesticides.
- Determination of the optimum harvest time: to obtain the desired quality parameters, with special attention to the balance between phenolic maturity and acidity. The decision is made on sampling of the vineyard, carried out daily when the harvest approaches.
- Always manual harvest: with selection in the vineyard and storage in boxes of 10-12 kg. Our grape harvesters are instructed in how they should make the exclusive selection of healthy and ripe bunches. If required, the harvest is carried out at night, taking advantage of the coolest hours of the day so that the grapes reach the winery in the best conditions.
- Immediate transfer to the warehouse. The reduction of the time between the cut and the reception is key to avoid oxidations and microbiological deviations of the raw material. For the harvest of the plots that are not close to the winery, we use a refrigerated truck at 4º Celsius to transport the boxes.
- Processing in the cellar, depending on the elaboration: destemmed without squeezing or with soft squeezing for red wines, vatting by gravity and fermentation in stainless steel tanks with controlled temperature. For our red wines, we apply gentle extraction protocols, controlling the extraction intensity in the post-fermentation phase.
- Malolactic in barrels in batches that need it: controlling barrel by barrel, its evolution and completion.
- Barrel aging: based on the search for smoothness and tannic integration. Batonnages, only if the wine requires it. Personalized treatment during aging, we listen carefully to each barrel.
- Separate production and aging of the different plots and varieties until their final assembly. We assemble and create each cuvée always thinking of respecting originality, balance and textural quality.
Since 2016 we have been producing some dry white wines in the absolute absence of added sulphites. We do it with those that we believe benefit from this type of production and in which we find a more frank expression of the varietal and terroir. We also make sparkling wines using the ancestral method with this same philosophy. All of them are of very limited production, between 300 and 900 bottles.
Small winery, big wines
Our small artisan winery is designed to process the small volumes of each plot. It has thermoregulated stainless steel tanks, a cold room and a variety of barrels from different forests and French coopers specially selected to obtain the aromatic complexities and balanced textures of our wines.
These are some of the most important aspects that we take into account when making our wines:
- Meticulous work in the vineyard: using traditional dryland agriculture, with manure as fertilizer and Bordeaux mixture as an element to control cryptogamic imbalances, with a total absence of agrotoxic sprays such as herbicides or pesticides.
- Determination of the optimum harvest time: to obtain the desired quality parameters, with special attention to the balance between phenolic maturity and acidity. The decision is made on sampling of the vineyard, carried out daily when the harvest approaches.
- Always manual harvest: with selection in the vineyard and storage in boxes of 10-12 kg. Our grape harvesters are instructed in how they should make the exclusive selection of healthy and ripe bunches. If required, the harvest is carried out at night, taking advantage of the coolest hours of the day so that the grapes reach the winery in the best conditions.
- Immediate transfer to the warehouse. The reduction of the time between the cut and the reception is key to avoid oxidations and microbiological deviations of the raw material. For the harvest of the plots that are not close to the winery, we use a refrigerated truck at 4º Celsius to transport the boxes.
- Processing in the cellar, depending on the elaboration: destemmed without squeezing or with soft squeezing for red wines, vatting by gravity and fermentation in stainless steel tanks with controlled temperature. For our red wines, we apply gentle extraction protocols, controlling the extraction intensity in the post-fermentation phase.
- Malolactic in barrels in batches that need it: controlling barrel by barrel, its evolution and completion.
- Barrel aging: based on the search for smoothness and tannic integration. Batonnages, only if the wine requires it. Personalized treatment during aging, we listen carefully to each barrel.
- Separate production and aging of the different plots and varieties until their final assembly. We assemble and create each cuvée always thinking of respecting originality, balance and textural quality.
Since 2016 we have been producing some dry white wines in the absolute absence of added sulphites. We do it with those that we believe benefit from this type of production and in which we find a more frank expression of the varietal and terroir. We also make sparkling wines using the ancestral method with this same philosophy. All of them are of very limited production, between 300 and 900 bottles.