We harvest in mid-September, late or even early October, depending on the casuistry of each year.
We harvest by hand each vineyard to make a first selection of the bunches in the vineyard. We do it when the sun rises, in small boxes of fifteen kilos to avoid that the grape breaks and an uncontrolled fermentation begins.
Being small single vineyards – none exceeds half a hectare – the harvest ends at eleven o’clock in the morning with the grapes still fresh at around 14ºC – 15ºC. As soon as we finish harvesting we put the grapes in a cold room at about 5ºC in order to vat the next day. In this way we carry out a cold prefermentation, which allows us to obtain wines with greater color and body, with a greater capacity for aging and endowed with a more intense and complex aromatic profile.
we make a manual selection “grape to grape” so that only the grapes enter the optimal state of maturation.
When the time comes to conceal, just after the destemming, the grape goes to a selection table where we make a manual selection “grape to grape” so that only the grapes enter the optimal state of maturation.
After this exhaustive selection, the grape falls by gravity in the deposits located in the inferior plant of the warehouse.
And it is from this moment, when the magic begins.
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Surprising, with a sense of freshness. Aromas of fruit jam, black plum, fig, balsamic touches.
