This part is the least important but the most decisive. It is the least important because we cannot improve what Mother Nature has created, so we do not add anything that changes its flavor. We ferment without chemical additives and with native yeasts, the way in which Terroir is best expressed and as wines have always been made. But it is the most decisive, because we try to conserve the treasure that each fruit gives us without losing its fundamental qualities. Our way of working is completely artisanal, we work under the premise of minimal intervention and don’t employ any process that could harm the wine (filtering, heating, centrifuges, clarifications, etc.) We do not intervene in practically anything, in this way the authentic expression of the fruit is preserved, its bouquet is original and its flavor authentic.
Our way of working is completely artisanal, we work under the premise of minimal intervention
The aging is done in French and American oak barrels. The time it remains in the barrel depends on each vintage. Our way of understanding wine is based on utmost respect, this is what marks our exceptional standard. There are vintages that are 12 months in oak, others 15, still others 20, it all depends on what each wine needs. In the bottle they are between 12 and 35 months before going to market and just like the time in the barrel, it depends on the wine. We have full freedom to create a vintage adapted to the needs of each wine, maximizing the expression of the vintage. To do this you have to listen to it and know how to understand it while, above all, offering it a lot of love.
We have full freedom to create a vintage adapted to the needs of each wine, maximizing the expression of the vintage.