The secret is in the field, the elaboration does the rest.
Starting at a low temperature allows us to make a long fermentation ending up to about 28C.
The frequency and aeration of the pumping over are adjusted according to the fermentation phase. The maceration is prolonged until the maximum content of polyphenols is obtained and, by tasting, we fix the dewatering.
Upon completion of the devatting, we promote the formation of ethanal through micro-oxygenation, which would lead to the polymerization of anthocyanins and tannins.
In this way we obtain more stable color and an increase in the intensity of tannins, giving our wines more structure.
French and American oak barrels.
After the malolactic fermentation, the wine is ready for ageing.
During this process, in new French and American oak barrels, our wines gain in aromatic complexity. At the same time, the wine’s own tannins, together with those provided by the oak, gradually transform into softer forms favored by aeration through the staves of the barrel.
Depending on the type of wine, it will remain in the barrel for 3 to 12 months and, after this ageing, the wine is bottled remaining in our cellars for a minimum of 3 months until it is released on the market.