KNOW HOW

During harvest, work in the winery begins after the sorting tables. The destemmed berries are placed into small 450-kg hopper bins and then transferred to their assigned tanks, selected according to the volume of grapes harvested from each block. Each tank is filled with juice and skins in the case of red wines (juice only for whites), allowing the vinification process to begin.

Alcoholic fermentation begins on the second day with the addition of previously prepared yeasts. This process releases CO₂, causing the skins to rise to the surface of the tank; after approximately twelve hours of fermentation, a cap of pomace is formed.

The juice is kept in contact with the pomace for several days without pumping over. It remains in temperature-controlled tanks at 28–30 °C. This post-fermentation stage helps soften and smooth the tannic structure, resulting in a more refined and rounded wine.

After vinification, most of the wines spend many months in the barrel cellar under controlled temperature and humidity. The length of ageing depends on each wine, ranging from 6 months for the ESPINO range to more than 20 months for some of the more mature red wines, such as CHACAI. The barrels are of French origin, mostly with a capacity of 225 liters.

After barrel ageing, the wine is racked for the first time. This delicate operation helps clarify the wine by separating it from the lees through decantation.

This is where the magic begins, as the winemaker starts tasting different lots and varieties to create blends, especially Bordeaux-style red blends such as Cabernet Sauvignon and Cabernet Franc.