Harvesting takes place the last week of September/first week of October, when the grapes have reached 80% of ripening by analysis. Once in crates the drying process begins at 16° degrees. It lasts for about 2/3 weeks until the grapes lose 30% of their weight, thereby concentrating the sugars and acids. The dehumidification system allows the dehydration of the stalk during the first week of the drying process, avoiding any outbreak of disease or moulds. After destalking and before the fermentation process, the grapes cold macerate between 0 and 4°C for 4-6 days, depending on the grape varieties. Alcoholic fermentation takes place at controlled temperature of max. 24°C, which lasts for 10-14 days and is done within steel tanks and large concrete closed vats. After fermentation, a portion of dried grapes are added to boost the sugars and acids, before racking into old barrels. The remaining pulp and lees are pressed and a large proportion of this press wine added back in, which gives more structure and substance to the character of the wine.
Login / Register
