Marqués de Berol

Harvest


During the vines vegetative growth, each of our five varieties is treated in line with their characteristics in order to obtain their maximum potential and value.

Following a careful control of their maturation, harvesting takes place when each variety reaches its optimal maturation point, which is around the second week of September. This means that the harvesting period extends to mid-October. Manually harvested, the berries are transported to the winery, where they undergo a second selection process in which we separate 15% of the harvest, so we use only the best grapes.

Marqués de Berol

Winemaking


Once the grapes reach the winery, they undergo a second selection process in which we eliminate 15% of the harvest, so we use only the best grapes.

We choose the yeast according to each variety in order to obtain their best expression.

The winery has been equipped with technology that allows carrying out the fermentation at a controlled temperature, which is different in each stage of the process. Once the alcoholic fermentation has ended, malolactic fermentation is carried out in vats or in barrels, depending on the type of wine we want to obtain.

Marqués de Berol

Ageing


Our best wines are introduced in French oak barrels and undergo a slow ageing process in an underground building with optimal aeration, humidity and temperature conditions until we obtain the well-structured, round and balanced wines made at our bodega.

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