NATURAL,
ARTISANAL
AND FAMILY
ELABORATION
The production process begins with pruning. The vines are pruned in the form of a glass since this favors the maturation and quality of the grapes, continuing with a natural and respectful viticulture with the environment. We carry out the minimum essential treatments to guarantee the quality and health of the fruit. The work of thinning or pruning in green is important, as well as the thinning of bunches for greater aeration and so that the nutrients are directed to the berries.
The fruits are hand picked, selecting the best grapes in the vineyard. They are then transferred to the winery in small trailers, with care being taken so that they arrive as quickly as possible, to favor the fermentation process.
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CARBON MACERATION
Continuing with the tradition of my grandparents, we make artisanal carbonic maceration wines, a process that is carried out with whole grapes. At our warehouse, we unload trailers “by hand” into open concrete lakes. After the fermentation that takes place in an anaerobic environment, the wine obtained is extracted from concrete vats. The marcs that remain in the lake are divided into two parts by turning one half over the other, stepping on each other at the same time. This process is repeated three times, thus producing a natural pressing of the pomace. Finally, when the paste is sufficiently dry, it is taken out into the vertical press. Once in the vats, the wine undergoes malolactic fermentation where it rests for a few months to refine it.