Once the maturity tests (and the animals) confirm that the grapes are ripe, the harvest begins.
We harvest each plot separately, also preparing them separately and never mixing grapes until their strength has been checked after fermentation. This is the best way of not making mistakes and of finding exceptional traits.
We prepare the grapes in conically tapered stainless steel containers with a capacity of between 5,000 and 9,400 litres. Overpumping is reduced to a minimum in these containers because of their special shape, thereby avoiding the loss of aromas and unnecessary breakages of skins and seeds. One part is prepared in concrete containers covered with epoxy resin, but these are small containers of no more than 15,000 kilos capacity. Fermentation never exceeds 26 degrees centigrade so that the fruit aromas are retained.
Once the alcoholic fermentation is finished, we wait until the malolactic fermentation takes place naturally, which in many cases is in the following spring. This allows us many weeks to pay special attention to the lees, carrying out regular stirrings of the lees in search of the best body and sweetness.
Then the wines are placed in barrels, where they remain for 18 to 24 months with regular decantings. Currently, we have 1,350 barrels, 60% madse of American oak and 40% made of French oak with an average age of 3 years.
Once the coupage has been carried out, the wine rests for 3 months in the large wooden casks, where it is decanted for the final time and begins to come together. Finally, all our wines stay for a minimum of 6 months in the wine cellar in the case of the “crianza” wines (ones that have spent just 1 year in oak barrels) and 12 months for the rest, resting and maturing.