The entire ripening cycle is monitored with berry tasting and
physicochemical analysis, which determines the ideal harvest date. We
seek to harvest the grapes when their fruit expression is intense and they
still have a firm, structural acidity. The grapes are harvested in 20kg
crates and taken to the winery. After destemming, and unlike the classic
white wine vinification process, fermentation takes place with skin
contact. Fermentation occurs in small lagares, maintaining contact with
the skins in order to promote greater extraction of their components.
After fermentation, the wine ages for 12 months in used oak barrels,
gaining complexity and depth. This is followed by stabilization and, after
gentle filtration, bottling.
