Winemaking

Winemaking is done with modern equipment in our premises specifically adapted for the purpose: pneumatic press, self-punching stainless steel vats with thermoregulation.

- Winemaking with white grapes

The harvested grapes are pressed to obtain the must, which will be cooled at 5-6 degrees, decanted, and then placed into casks.

Fermentation lasts approximately 20 days. Malolactic fermentation (change of malic acid to lactic acid) occurs during winter until May.

- Winemaking with red grapes. The harvested, sorted and stemmed grapes are placed in an open vat for maceration and fermentation for approximately 15 to 20 days. Cap-punching is performed daily to immerse the grape skins and extract the colour. Fermentation temperature is controlled to avoid slowing the activity of the yeast. After fermentation, the grape skins are pressed, and the collected wine is placed into casks.