It all starts in the vineyard with meticulous care of the grapes throughout the growing season until the harvest.
The grapes are harvested when they reach their optimum ripeness, manually selected bunch by bunch and transported in small boxes so that the grapes will not suffer any damage.
Once in the winery, the grapes are cooled. After 12 hours we achieve a temperature of 7ºC in order to perform a pre-fermentation maceration that will extract the most of the grapes flavor and color.
This process takes between 4 and 6 days, after which the alcoholic fermentation starts spontaneously by slowly increasing the temperature.
When the alcoholic fermentation process has finished, the wine is tapped from the tanks onto oak barrels or new steel tanks. This is where the maleolactic fermentation takes place at 18ºC.
When the second fermentation has finished, all the wine is decanted onto tanks and from those tanks, the barrels are filled. The wine is aged from 5 to 7 months, on medium toast and fine grain French and American oak barrels.
The medium toast gives space to the fruit wine, and fine-grained promotes good micro-oxygenation.