The grapes are a variety of Chenin, Ugni Blanc, Chardonnay, Pedro Gimenez, amongst others, which are hand-picked and transported to the winery seeing that the fruits remain intact, and suffer from no oxidation or alteration of any kind whatsoever. The purpose is to preserve the aroma and flavors of the different stocks.
The several varieties are independently destemmed, pressed and separated from the solid material through decanting at low temperatures. Musts, perfectly clean, are placed in vessels to be fermented at temperatures between 15 °C and 18 °C, for 10 to 12 days. Once fermentation is over, a part of the different wines is taken, which will then be used to provide the properties of the variety and give birth to a blend with good natural acidity, being both fruity and nice in mouth.
This wine is conserved about two months in pools at controlled temperatures, so as to definitely ensure its harmlessness through its stabilization and filtration before bottling.
This is a light yellow wine, very fruity in nose. In mouth, it has a generous acidity which makes it a fresh wine and results in a nice ending in mouth.
Tempranillo, Bonarda, Sangiovese, Syrah and Merlot grapes, amongst others, are hand-picked at an optimal ripeness point.
The different varieties are separately destemmed, and then kindly fermented and macerated, at a temperature between 25 °C and 28 °C for 7 days, for a further selective extraction of each variety’s specific properties.
This wine is conserved in pools for some months. Then, portions of the different varieties are chosen. The combination of the wines results in a blend which is complex in nose, it has a solid structure and good volume in mouth. Finally, its harmlessness is ensured through filtration before bottling. It will rest in bottle for two months before it is marketed.
This is a deep red wine with ruby tones, which displays blackberry and wild fruit aromas. In mouth, it offers nice and sweet tannins feature which provides structure and roundness to the wine.