Production
The art of winemaking involves alcoholic fermentation in stainless steel tanks and French oak barrels, careful malolactic fermentation in barrels. It’s the exquisite transformation of grapes into wine.
Alcoholic fermentation is mostly carried out in stainless steel tanks. A small amount of the specially selected grapes are placed in French oak barrels holding 6000 and 3000 litres, depending on the profile of the wine to be made.
Once the grapes are in the tank, after being destemmed and lightly crushed, a cold prefermentation maceration is carried out for 3-5 days at a temperature of 4-6 ºC, which allows us to extract more anthocyanins and aromatic precursors.
After this time we let the alcoholic fermentation begin naturally. This involves the transformation of the grape sugars into alcohol, as well as the formation of other secondary compounds that will produce wine. At this stage, rack and return (also known as délestage) is done every day to keep the must in contact with the grape skins at all times. Once the alcoholic fermentation is complete, the grapes continue macerating for between 7 and 15 days.
Barrel fermentation
Once the maceration is finished, the mixture is devatted to separate the liquid part from the solids and the paste is then pressed. This is done at very low pressures to prevent the pips from breaking releasing unwanted compounds.
The second stage of this process consists of malolactic fermentation. This is done in oak barrels and the duration varies depending on the malic acid content of the grapes each year.
