The Winery at the Foot of the Vineyard
Located right next to the vines, our winery minimizes grape transport, allowing for swift processing and preserving the full potential of the fruit.
Harvest
Each year, our viticulture team determines the optimal harvest time for every plot. White grapes are typically harvested in late August, while red grapes are picked from mid-September to mid-October.
Slow Fermentation
Long macerations, gentle blending, and aging in French oak barrels—each parcel and variety is treated with care to produce age-worthy wines with a smooth, evolving palate.
Concrete Vats
Once blended, the wines rest in concrete vats, allowing natural sedimentation and eliminating the need for filtration.
Barrels
Red wines are aged in French oak barrels. After repeated quality checks, the wines are blended by barrel families—based on cooperage, toast level, and wood origin—to achieve harmony and complexity.
Bottling & Labeling
The final stages of winemaking involve rigorous quality control to ensure the wine is perfectly rounded and ready to be enjoyed.
Tempranillo
Spain’s most iconic red grape. Though low in acidity at lower altitudes, it’s often blended with more acidic varieties like Graciano. It’s reliable in fruit set but sensitive to pests, drought, and heat.
Cabernet Sauvignon
One of the world’s most renowned grapes. Highly resistant to pests and diseases, it produces full-bodied wines with firm tannins and notable acidity—ideal for aging.
Merlot
Widely planted globally, yet rarely vinified alone due to its complexity. Often paired with Cabernet Sauvignon, it adds softness and depth.
Graciano
A Spanish variety deeply rooted in the north. Known for its unique and pleasant aromas, it adds finesse to long-aged blends like reservas and gran reservas.
Sauvignon Blanc
Originally from France, now grown worldwide. It yields refreshing, dry white wines with bright acidity and notes of white fruits and tropical flavors, depending on vinification style.
