In order to avoid any unnecessary stress to the grape, we’ve totally eliminated the use of mechanic pumps for their transfer, and instead we use conveyor belts and OVI (grape transport to the reservoir by gravity).
We use deposits of 15.000 liters with temperature control to obtain the perfect fermentation, favoring the maximum extraction of polyphenols (color and tannins) without bringing aggressiveness to our wines. We hope to achieve a spontaneous fermentation. During this process, we follow a strict control of parameters like temperature, density, maceration time, etc., with the goal of obtaining our desired wine. We also shake the wine manually to ease the cap immersion and to obtain a better contact between the skin and the juice of the grape, eliminating the use of mechanical pumps.
A vertical press with long programs and soft pressings is used in the process, without drying the must.
During the malolactic fermentation, the malic acid is transformed into lactic acid, This fermentation is partially done inside new French oak barrels, with a capacity of 225 liters, always with local bacteria..
During the decanting process, many suspension elements are normally removed from the wine, some lighter ones cannot be decanted on their own, and that is why we add colloidal substances of vegetal or animal origin to the wine. In the past, this process was done with animal blood or egg whites. These substances dragged to the bottom all the impurities of the wine. We still use natural egg whites for this process. The clarification process with egg whites entails adding in each barrel few egg whites (between 2 and 8 per barrel, depending on the wine).
The aging of the wine takes places in French oak barrels that have been previously selected from the best coopers, and have rested for at least 12 months, at a constant temperature and humidity.
Each spring, after the clarification process, we proceed to the bottling of the wine. The bottles are kept in crates in order to age, before coming out on the market.