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GRAPE SELECTION AND HANDLING

Once the grapes have been selected from the vine, taking care to ensure the purinose is intact, they are swiftly transported to the wine making facilities, deposited bunch by bunch on the controlled speed continuous selection table for further inspection of the bunches and removal and any over-ripe grapes. They are taken on a conveyor belt to the Teflon sift stemmer, the grapes dropping onto a vibration table for spreading out and individual inspection, for discarding of peduncles or any other broken stems. The vibration also moves the grapes forwards towards combs through which only the grapes pass, going through a turbine adjusted to ensure that only grapes of a certain diameter pass on to the next stage of the process, entering the pre-press with mobile elastic rollers that only lightly press the grape, the pips remaining hidden inside the grapes and not releasing undesirable tannins, and making the grape ooze liquid through its own weight to create the genuine light press wine, in turn starting the fermentation process (yeast fermentation).

Seleccionamos la uva una a una

The temperature in the fermentation tanks is controlled, the yeasts are fed and stirs several times a day ensuring that the cover is always damp and that the antocyanines are added to the liquid as they give colour to the wine, in addition to the tannins and a further 598 components found in grapes; 1,200 once transformed into wine. Once the density of the grape juices reaches 990, it is considered to be wine, and we proceed to draw the pure liquid off into barrels with the utmost care. We wait 10 days before starting malolactic fermentation. This is the wine we use for light press wine. The remaining liquid and cover material is pressed and used for other purposes, such as wholesale. Once the malolactic fermentation process is complete we open the cellar doors, letting the cold winter air to pass through, and allowing particles to drop to the bottom of the tanks so that the wine can be purified in a natural way before being aged in French oak barrels for a minimum of 24 months to create refined, elegant wines.