We begin with meticulous hand selection of grapes upon arrival at the winery. They are then de-stemmed and placed in cooling vats, to induce contact between the initial runoff and the skins, so they may absorb their aromas, and fruitiness. we restrict the duration of our whole berry maceration during fermentation to limit the extraction of solids, in order to produce elegant wines We are later able to achieve the ideal balance of tannins, structure and flavor by blending our Monastrell wines with more tannic varieties like Cabernet Sauvignon. Fermentation takes place in temperature controlled 23,000 and 13,000 liter stainless steel vats. We also use 5,000 liter wooden vats for select lots. Wine is then pressed, and each lot is evaluated, and then racked in oak barrels to begin the aging process. Each line of aged wines merits distinct cooperage and aging periods.

Our barrel aging process is unique for our region, as we use many 300lt., 400lt. and 500lt. barrels for aging Monastrell wine. Since it is a delicate and oxidative grape, we use larger barrels to minimize the micro-oxigenation and the impact of the oak in the flavor and aromas. Another distinguishing technique is our use of barrels from Burgundian coopers, which produces refinedly toasted barrels, that perfectly complement our Monastrell wines.

Winemaking