Winemaking is an act of respect for the land, for the fruit, for time and for those who have passed on this knowledge generation after generation.
Elaboration of our wines
Craftsmanship since 1964
Grape selection at origin
It all starts in the vineyard. We only work with grapes from vines over 40 years old, grown in carefully selected plots in Elvillar, Laguardia, Cripán and Lanciego. Each harvest is handpicked, in small boxes, to preserve the integrity of the fruit. It is in this first selection that the character of the wine is defined.
Double selection and destemming of grapes
Once in the winery, the grapes go through a double selection table, where those berries that do not meet our quality standards are removed. Only the best grapes continue on to the next stage. Destemming is done gently, without breaking the berries, in order to maintain all their natural expression.
Controlled fermentation
The musts ferment in stainless steel tanks at a controlled temperature, which allows the primary aromas of the grapes to be preserved and elegant tannins to be extracted. Each variety, each plot and each vintage is treated individually, respecting its identity.
Aging in barrels
The wine that deserves to age is transferred to oak barrels, mostly French. Here begins a slow process, where time and wood provide structure, complexity and balance. Some aging periods last more than 24 months. The wood is present, but never imposes: it accompanies.
Bottle refining
Before being released to the market, the wine rests in the bottle for months, sometimes years. This is the ultimate gesture of respect for the process. Refining rounds out the nuances and allows each wine to express itself fully at the right moment.