The pruning is made while the vine is still green, this way the production per vine will never be bigger than 1,8 kgs (3,96 pounds). Due to this meticulous process we first obtain high quality grapes and later high balanced wines with an excellent quality as well. The principal feautures of these wines are being rich in colors, body, flavours and aromas. Harvest done at night mechanically, this way we avoid any possibility of fermentation before the grape gets to the hopper.

Red wine

Once the stalk is cleared, the grape goes straight to the the tanks where the alcoholic fermentation takes place. It lasts approximately 10 days and temperature is controlled between 77ºF and 82ºF (25ºC – 28ºC). It's left ten more days macerating with the grape skin, where it is pumped over several times a day to get the optimum quantity of polyphenols (anthocyanins and tannins). The next step is pressing the wine, once it´s pressed it´s taken to the deposits, where some rackings are made. Doing these rackings the wine gets rid of bottoms and marcs and we also avoid doing many filtrations.

Then, depending on the grape the wine is made of, it is deposited in different -american or french- oak barrels where the malolactic fermentation and maturation will take place. The wine barrels will stay in the ageing cellar at least 6, 9 or 13 months, it will depend on the kind of wine. The temperature and humidity in the cellar will be respectively of 61ºF (16ºC) and 70%. Afterwards, the blending is made out in the tanks.

The next steps of the process are clarification, filtration and bottling. Once the wine is bottled and depending on the wine which has been elaborated it will spend the time required in the bottle cellar. Before taking it to the market the wine is labeled and packed it.

White wine

Once the stalk is cleared, the grape is taken to the press where it will get rid of the skin, bottoms and marcs. Blending is prepaired with the remaining must, later it is deposited in the tanks where the winemaking and alcoholic fermentation takes place. Temperature in the tanks will be of 59ºF - 61ºF (15ºC – 16ºC) during 10-12 days. Before taking the wine to the isothermal deposits it is taken through the cooling machine 23ºF (-5ºC) , the wine will stay ten days in the tanks at a similar temperature, thus the potasium bitartrates will dissapear. The last steps of the process are clarification, filtration, bottling, labelling and packing.