Our wine first was grape, that’s why a good wine has as base the vest grape. That’s the reason why we keep an eye in each plot for the optimum mature state and the perfect balance between sugar and sharpness.

Is really important that time between harvest of the grape and his transfer to the winery takes the minimum possible time just to avoid his oxidize. Once we’ve done grape selection, each variety will have a different winemaking process depending of what type of wine we wish to obtain.

Rosé wine is manufactured with grape juice obtained by the natural bleed of the grape already separated from the bunch. It’s fermentation at a controlled temperature is made without the skin. For the manufacture of this wine we use grapes of Garnacha variety.

For Red wine manufacture, first is needed to separate the grape from the bunch and then move it to the softening deposit, in contact with the skin and under surveillance of temperature, just to keep the bouquet and the colour, helped with the surmount of the grape juice over the hat (covered to the top with skins). The wine obtained in this first process is called “de yema” (wine of bud) and is used principally for aging wines. The “orujo” (strong alcoholic liquor distilled from grape or herbs pressings) pass from the tank to the press where we obtained the wine in a smooth and slowly way.