12 months in the warehouse

Cold stabilization is the process in which wine is subject to cooling so the tartrates, which are not soluble at lower temperatures, precipitate in the vat. Tartaric acid, which is the grape’s main acid, forms salts with the Potassium and Sodium becoming tartrates.
So precipitations are not found in the bottle when cooling the wine before serving.

Another process used for eliminating wine sediments.
Leaving the wine perfectly clean and ready for bottling.

It is one way of getting the wine to the consumer, but above all, it is the best, as besides a matter of image, the bottle is the final touch in fine-tuning a wine, rounding it and reaching its optimum moment for consumption.

Cold stabilization is the process in which wine is subject to cooling so the tartrates, which are not soluble at lower temperatures, precipitate in the vat. Tartaric acid, which is the grape’s main acid, forms salts with the Potassium and Sodium becoming tartrates.
So precipitations are not found in the bottle when cooling the wine before serving.

Another process used for eliminating wine sediments.
Leaving the wine perfectly clean and ready for bottling.

It is one way of getting the wine to the consumer, but above all, it is the best, as besides a matter of image, the bottle is the final touch in fine-tuning a wine, rounding it and reaching its optimum moment for consumption.

Cold stabilization is the process in which wine is subject to cooling so the tartrates, which are not soluble at lower temperatures, precipitate in the vat. Tartaric acid, which is the grape’s main acid, forms salts with the Potassium and Sodium becoming tartrates.
So precipitations are not found in the bottle when cooling the wine before serving.

Another process used for eliminating wine sediments.
Leaving the wine perfectly clean and ready for bottling.

It is one way of getting the wine to the consumer, but above all, it is the best, as besides a matter of image, the bottle is the final touch in fine-tuning a wine, rounding it and reaching its optimum moment for consumption.

Another process used for eliminating wine sediments.
Leaving the wine perfectly clean and ready for bottling.

It is one way of getting the wine to the consumer, but above all, it is the best, as besides a matter of image, the bottle is the final touch in fine-tuning a wine, rounding it and reaching its optimum moment for consumption.

Another process used for eliminating wine sediments.
Leaving the wine perfectly clean and ready for bottling.

It is one way of getting the wine to the consumer, but above all, it is the best, as besides a matter of image, the bottle is the final touch in fine-tuning a wine, rounding it and reaching its optimum moment for consumption.

Another process used for eliminating wine sediments.
Leaving the wine perfectly clean and ready for bottling.

It is one way of getting the wine to the consumer, but above all, it is the best, as besides a matter of image, the bottle is the final touch in fine-tuning a wine, rounding it and reaching its optimum moment for consumption.

Another process used for eliminating wine sediments.
Leaving the wine perfectly clean and ready for bottling.

It is one way of getting the wine to the consumer, but above all, it is the best, as besides a matter of image, the bottle is the final touch in fine-tuning a wine, rounding it and reaching its optimum moment for consumption.

Once separated from the stem the fruit is crushed to extract the must.
When crushing the berries, we obtain a larger amount of must. This will result in a more efficient extraction of must in the case of the white grape, which goes directly to the press, and in the case of reds, which macerate in the vat together with the skins (of the grapes), it allows for greater maceration, as the must is in contact with the skins.

Maceration is the contact between the liquid and the solid parts of the grape.
It is a process that initiates from the moment the must enters in contact with the grape skins.
In whites, it is shorter, usually only lasting for a few hours, but it is very important in the extraction of aromas. In reds, it is much longer, lasting for several days, and it is essential in the extraction of aromas, tannins and the skin’s colour.

It is the process in which the must’s sugar becomes ethyl alcohol through the action carried out by the natural yeasts that are present in the grape skins (in the bloom) and in the winery itself. It is one of the essential moments in the process of wine-making.

It is an essential process for the wine to become an alcoholic beverage, albeit, it is not the only way to produce alcohol, as wines produced by means of carbonic maceration (without de-stemming and including the entire grape), also produce alcohol within the berry through an enzymatic process.

Glosario: Clarification
It consists in adding to the wine a fining agent that by means of electrostatic charge joins the particles in suspension with opposite charge, forming larger floccules that precipitate due to gravity.
Its purpose is to eliminate sediments or particles in suspension. For example, egg white has an opposite charge to the tannins, therefore these two substances join and precipitate; it is added to red wines in order to eliminate the excess of tannins in suspension.

It consists in separating the wine from the lees that accumulate on the bottom of vats or barrels. Lees are the remains of yeasts and other solid substances that accumulate on the bottom of wine containers.
It is how the wine is separated from the substances that make it cloudy, and therefore it is the way wine is cleaned naturally.

Another process used for eliminating wine sediments.
Leaving the wine perfectly clean and ready for bottling.

Another process used for eliminating wine sediments.
Leaving the wine perfectly clean and ready for bottling.

It is the blending or mixing of different wines in order to obtain the wine set out to accomplish