The surface of our vineyards is from 12 has, of which 9 are guided. Our grapes are harvested in optimum conditions of degree, acidity and health.
The white grape is disshaved, crushed, disdug and fermented in low temperatures. The black one, after the process of being disshaved and crushed, is encubed the necessary time in deposits of stainless steel to obtain a wine in the high levels of colour and polyphenolic compounds and to be able to achieve the maximum conditions like this regarding the young wines as well as in those that are being destined to the ageing.
Once finished the alcoholic fermentation is produced the malicolactica fermentation.
Before the bottling of the wine the physical and chemical treatments are made necessary so that the wine arrives in optimum conditions to its commercialization.