Notas del Viñedo The vintage is done manually. The maximum distance of the vineyard with respect to the cellar does not exceed 2 km. Our vineyards are high as they extend in plots with an altitude between 780 - 900 meters above sea level. We have 14 plots in 7 different soil types: Franco, Franco-clay, Franco-Sandy, Calizo-clay, sandy, alluvial and clay marga. The age of the strains varies between 18 and 39 years.
Making notes During the vintage, the time elapsed from the cluster cut at the UVA reception is up to 30 minutes, thus avoid oxidations and spontaneous fermentations. The grape, hand-vintage, enters the winemaking process after going through the selection table and a marked at low revolutions. In stainless steel tanks, a cold maceration is initially carried out at 8 ° C for a period of 3 to 5 days. The process continues with alcohol fermentation at controlled temperatures from 20 to 24 ° C for 9 to 12 days. Finally, the wine is subjected to a maceration with "pastas" from 15 to 20 days before going to aging in barrels.