We in the morning made vendimia of our vineyards from first hour while the temperatures are smooth and the sun does not warm up too much the fruit, the harvesting is made by hand and in plastic boxes of 25 kg to prevent the crushing and plows of the berries and to thus avoid oxidations and possible fermentations before its processing. Vendimia is stripped, squeezed (in many occasions pract. It finds out, without squeezing) and macerated in low presses pneumatic to temperature (carbonic Snow) for extrccion of musts flower used for our wines. Previous desfangado static, musts ferment in deposits of A.Inox. To temperatures of 16-18ºC to maintain all the aromas afrutados of the grape and the produced ones during the Fermentation (Secondary, also known as You cover with mats). Clarification, stabilization and filtration are the operations that are made for the bottled completion and of our wines.

In the case of our red wines the maceration is made in stainless steel tanks and the temperature extends depending on the type of wine of 10 to 20 days controlling to avoid shutdowns of fermentation and other disadvantages that of it are derived.