Once the grapes are de-stalked, they are sent to the fermentation vats through a peristaltic system. The alcoholic fermentation will start naturally by the action of the yeasts from the grape skins and will take around three weeks at a temperature just above 30º C. The grape skins are left in contact with the wine for the whole of this period to maximize colour and aromas, with frequent remontages and bazuqueos (pushing the “cap” or solid parts down into the wine to increase flavour and colour).

Then the wine is racked into barrels and taken to the malolactic fermentation room, which we maintain at 19º C. so that this second fermentation will start spontaneously. Batonages, where the wine is gently moved, will take place every day while the malolactic fermentation continues.

Once this second fermentation is completed, the wine -already clarified- will be aged in American, French or Hungarian oak new barrels, made by Murúa, probably the best cooper in Spain. The maturation in oak will last as long as each vintage needs, usually between eighteen and twenty-five months. The wine will then be bottled and left to rest and develop for at least two years in the 20,000 to 30,000 bottles that we fill every harvest.