Once the grapes reach the winery, first pass through a de-stemmer and then the press. The de-stemmer removes the stem, leaving only the grape, and then the press crushes the grape, so that the sugar from the pulp comes into contact with the skin so that fermentation can begin.

After the paste enters the maceration vats, in which two processes take place at the same time: fermentation, when the sugars are transformed into alcohol, which lasts from seven to ten days, and maceration, when all of the polyphenolic content is extracted from the skin to the must, which lasts between 10 and 30 days depending on the type of wine we wish to obtain.

During this process ‘overpumping’ is carried out so that the must has as much contact as possible with the skins. Also, the production vats are characterised by being very wide and very low, by the same reason.

When these processes are complete, the vat is emptied.

Prior the liquid is extracted, which is used differently depending on the type of wine. The solid material is removed and transferred to the press.

The range of wines that are cask fermented are usually transferred directly to the cask. Once there, malolactic fermentation takes place, when the malic acid is transformed into lactic acid, producing richer, smoother wines. The rest of the wines are transferred to storage vats, where they undergo different treatments to remove all of the solid remnants left after fermentation.