Vinification
Red Wine Vinification
Healthy, ripe, whole grapes are destemmed and fermented in stainless teel tanks fitted with double cooling jackets to control fermentation temperature and avoid the loss of aromas. Maceration periods are long, usually about 25 days, with two daily overpumpings to extract the maximum amount of colouring matter and tannins. This provides the wines with sufficient structure and body to allow for ageing in new French and American oak casks for 18 months. Long cask ageing fosters natural stabilisation of colour and of the substance that contribute aromas and flavours to the wine. The wine is then bottled for final ageing and refinement. Here, the wine acquire roundness and harmony and develops further flavours and aromas that provide it with unique complexity and nuances.
White Wine Vinification
Making a "great" wine requires, in our opinion, a far greater effort and more sophisticated techniques than simply making red wine.
To begin with, it is essential to find just the right moment to harvest the grapes - when they achieve the perfect balance between acid components and sugars - so that we can obtain fresh, aromatic musts that are also balanced. It is therefore essential to closely monitor the grapes during their final ripening stages; samples are tested at our bodega on an almost daily basis.
The Viura grapes are destemmed and placed in stainless steel tanks where they are subjected to pellicular maceration at a temperature of 10°C for 40 horus to ensure greater extraction of aromatic substances.
The must, without the skins, is then placed in new oak casks, where it is left to ferment for about 30 days. I5 is stirred every wqeek so that the substances contained in the lees will better blend into the must.
Finally, the wine is filtered and bottled, and read to be marketed.