The winemaking is made in Inox tanks 6.000 lts to extract maximum as possible the best qualities from the grapes, colour, flavours… We keep in touch the skins with the musts around 2-3 weeks controlling the temperature during this time.
Alcoholic fermentation is made in a spontaneous way; we don’t use selected yeasts, so the autochthonous starts working and expressing the best from the terroir it comes. Temperature during fermentation reaches maximum 26º in the highest point.
When alcoholic fermentation is finished, the wine is pressed and goes directly to the oak French barrel 225 lts, where malolactic is made also in a natural way.
The wine is oaked in the barrels between 8 and 24 months depending the type of wine. Every year we change the barrels and don’t keep them more than 4 years.
When, finally, we choose the barrel which is going for every wine, we put in the tank during the coldest months of the year, so stabilisation is also made in a natural way.
Finally the wine is bottled and keep in the bottle no less than 8 months before go to the consumer.
Natural wines made in a natural way!