Cellar and vinification
We are artisan producers, we use traditional methods and our processes are manual. Each bottle is unique.To obtain wines with structure, smoothness and ageing, we carry out short macerations with the skin of the grape to extract the different substances.
We don’t add sulphites and we use native yeasts that cause spontaneous fermentation. These yeasts participate in the differentiation of the sensory profiles of the wines, which defines the DNA of the winery.
We do not clarify or filter, our wines precipitate naturally. As a result, we obtain translucent, vibrantly colored wines that retain all their aromatic and flavor properties.
Destemming
Maceration
Soft pressing
Bottling
Labeling
Aging
Our wines rest for at least one year in bottles, stainless steel tanks or barrels, accordingly. These are wines without haste, still wines, natural wines in evolution.
