Initial phase in which a rootstock (pattern or foot) is planted. Our rootstocks are mainly american. Over this rootstock a vitis vinífera grape variety is grafted.
Manual process in which potassium, phosphorus, nitrogen and minor elements necessary for the plants developement are provided.
Eimination of leaf and woody material excess of the vines stimulating their formation and production.
Assures the vertical growth of the plant (shoots) and constitutes a support for the weight of the clusters.
Reduces the escess of foliation in plants (leaves, length and number of branches), allowing all nutrients and energy to focus on the clusters.
Manual grape picking a4.nd early wine phase. This process comprises: cutting-selection-destemming / crushing and formation of the must (unfermented grape juice).
Early transformation of sugars into alcohol with the help of yeasts. During this process the grape husk remains in contact with the must, which gives the future wine color, tannins and structure.
After a few weeks of fermentation the newborn wine is separated by gravity and the “hat” is pressed to extract the so-called press wine. Both wines go to stainless steel tanks.
1. Wine is moved from one tank to another removing solid wast and sediments by gravity.This process also oxygenates the wine and stimulates the yeast to transform the remaining sugars into alcohol.
Process that takes place inside French oak barrels, providing aromas and tannins. Different wines are created depending on their aging:
Young wine: up to 6 months in oak barrels.
Reserve: from 6 to 12 months in oak barrels.
Great Reserve: more than 12 months in oak barrel.
Eliminates the remaining solid particles inside wines, granting transparency, brightness and balance.
Last phase in which wine goes through a process of reduction (all oxygen leftover inside wine is liberated by the corck).