The Wines

VerdejoSauvignonAfter the night harvest during which the temperature is optimum, the grapes are conducted to the press through a heat exchanger that reduces their temperature. The selected musts flow by gravity to the decantation deposits located on the level below. Then takes place the slow, temperature controlled fermentation followed by the aging on lees.

The duration both of the fermentation and the aging on lees is determined by our oenologist Ana according to the wine characteristics and its evolution.

Then come the clarification and the cold tartaric stabilization and finally, the wine is filtered and then bottled in order to have it available in mid-February.