The white grapes are made into virgin must in modern pneumatic presses with very low pressure (compared to this of a shoe). After careful purification this must is filled into steal tanks for its fermentation.                                   

 This delicate process of transformation from must into   wine is carried out at a controlled temperature and by selecting the best autochthonous yeasts, in order to maintain all the flavours of the grapes. Once the sugar has been transformed, the wines are prepared for their immediate bottling, thus achieving aromatic and natural young wines. 

The vinification of red wines begins with the separation of the grapes from the tendrils and the crushing of the grapes. After having removed the seeds, we start with the maceration and the fermentation. The duration of this process depends on whether the result should be young or aged wine.

Our wines are stored in cavas (underground cellars), where they can ripen in harmony with the tranquillity of the land, under the best conditions regarding humidity and temperature.

The wine is kept in barrels made of oak, selected from the best American and European woods. After the period of ripening in oak barrels, the wine is bottled and remains in the depth of the cava. In this way, it develops its bouquet, body and personality before appearing at the market.