We perform vintage manually in boxes of 20 kg, to preserve intact bunches to the winery. A few minutes after collection, we introduce the Tempranillo grape, Merlot and Syrah varieties in cold storage at 5 °C where, after stabilizing the temperature, we had a table for manual selection in which the best fruits are chosen.
Then wring grapes and put into our stainless steel tanks fitted with double cooling jacket allows greater temperature control.
Then we perform a cold maceration for 4-5 days to obtain a better extraction of aroma and color.
