Production and vinification protocol for red wine

Grapes for red wine are stored for a day or two in a cold room.

They are racked and berries are selected one by one, discarding the berries that have not reached their optimal ripeness as well as stem pieces.

We transfer the paste to the maceration vat, where must is fermented in contact with skins for about two weeks approximately. At the end of the fermentation process, we remove the liquid of the paste and press the paste.

This is the point in which malolactic fermentation takes place, and it ends approximately in the middle of November, when we age the wine in French oak barrels for a year or more, according to the technical team’s assessment.

After such year, we clarify it with organic egg white and we strain it for 15 days, and then we bottle it. No animal gelatines or isinglass are used in the clarification process. We do use those authorised in organic wines.

After bottling, we leave the wine ageing in the bottle for half to one year and, subsequently, we decide on the labelling and shipping.

Production and vinification protocol for white and rosé wine

Grapes are stored for 24-48 hours in a cold room.

After that, they are taken to the destemmer, where we remove the stems and then we press them. The resulting must is taken to a cold room, where it is left to be racked for one day and a half at about 4ºC of temperature.

Once it has been racked, it is poured into the stainless steel fermentation vats where it undergoes a spontaneous fermentation (without adding industrial yeast) at a controlled temperature.

When fermentation is considered to be concluded, we stir fine lees (cell walls of autolysed yeast) until December.

During the month of December, we clarify white wine with pea protein and bentonite (white clay) and we leave it to rest for about two months or until it is considered totally clean, and after that, we proceed to the tartaric stabilisation.

Tartaric stabilisation is carried out at about 0º C of temperature for a week, and after the stabilisation, we filter it through cellulose plates and we wait until the wine reaches the room temperature of the cellar in order to bottle and label it.
White and rosé wines can be designated vegan wines.