Viticulture

Our objective is to have well balanced vineyards, which produce high quality wine. To achieve this, different parameters are controlled, such as pruning, plucking of leaves and thinning of fruit, with the intention of having a moderated performance, with a balanced load for each plant and a good phytosanity.

The harvest is done 100% by hand by the same locals that have worked here for several generations, passing their knowledge down from Fathers to Sons, then to Grandsons and even to Great-Grandsons.

Once the grape reaches the winery, it is cold macerated to achieve a better extraction of aromas. Then, the must fermentation process begins in stainless steel tanks at a controlled temperature. Finally, in the case of red wines, it is left to rest in oak barrels for a period of six to twelve months.

Viticulture
Viticulture
Viticulture
Viticulture
Viticulture