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Resources and capacities

Harvesting

photo: Harvest wines

Throughout the growing season of grapes, each of the five varieties is cultivated in accordance with its inherent properties, and thus, each grape variety gives out its maximum potential and quality.

The harvested grapes are sent to the plant for further processing.

tilda icon All stages of maturation are controlled by an oenologist.

From mid-September to mid-October, depending on the grape variety, the harvest takes place.

photo: grape processing

Wine production technology

The difference between red and white wines is that for the former, the wort is fermented with the grape skins, which contain dyes, and for whites - separately, without the skin.

photo: Wine production technology

In the production of rosé, a mixed technology is used, in which the wort is kept for some time with the skin, so that the wine takes on color, and then is released before fermentation begins.

photo:  Navarra winemaking

The following are of great importance for the quality of wines:

tilda icon types of yeast that produce fermentation;

tilda icon microorganisms found in the soil of vineyards and carried by the wind;

tilda icon insects on fruits. They belong to the microflora of the Rioja and Navarra regions

During vinification of red wines, as the wort is fermented with the cake, a thick floating layer, called the "cap", is formed. It must be removed in order to activate the oxygenation of the yeast and to make the maceration more uniform and to facilitate the extraction of the color. Vigorous fermentation usually lasts about seven days, during which the wort turns into wine, but still retains a certain percentage of residual sugar. It must be released during a secondary or slow fermentation. Fabri maceration deposits are used.

A secondary fermentation takes place after the first has been carried out in order to separate from the solids (in the case of red wines). It should be carried out in oak barrels. This stage can last up to five or six months to make it more extended and perfect.

Selection wine production

photo: Production of selection wines

Selected wines require grapes with special qualities, which makes them very rare. The production of these excellent wines requires careful selection, which has great grape value. The age of the vine is of great importance. Some of the grapes are harvested from vines over 15 years old and some from vines about 25 years old.

The old vine produces a small harvest, but the wines are especially velvety and deep.

There are love and soul of our grape pickers in every aromatic note. Oenologist Manuel Rojas accompanies the creation of these privileged wines with love and patience.

photo: selection wines

Wine aging technology

The next stage begins when the wines have already been cleared of the largest particles of cake in the first stage of decantation. The finished wort separated from the sediment is placed in 225-liter barrels made of French and North American oak, where in absolute rest, at a cool and constant temperature,

photo: Wine aging technology

under optimal ventilation and humidity conditions, in specially adapted underground cellars, laid in perfect order, it is slowly aged and matured to obtain a well-balanced, full-bodied, hearty, aromatic wine, acquiring the status of crianza.

photo: Oak barrels in a cellar

In order wine demonstrates this excellent aging, it must spend in barrels at least three years.

Thus, making high quality wine takes a lot of patience.

The aging of wines is a kind of "pedagogical act" that constitutes its "education". It cannot be replaced by accelerated improvisations that would destroy the natural biological process necessary for the "birth" of wine.