Reception
IN THE WINERY
The first step after harvest: classifying and selecting grapes ensures only high-quality raw materials enters winemaking.
Destemming and Crushing
IN THE WINERY
Separating stems and gently breaking the berries allows fermentation to begin with a balance of juice, skins, and tannins.
Alcoholic Fermentation
IN THE WINERY
Transforms grape sugars into alcohol and aromas. Temperature control is key to achieving balances wines.
Maceration
IN THE WINERY
Keeping the must in contact with skins and seeds extracts color, aromas, and tannins essential for age-worthy red wines.
Pressing
IN THE WINERY
Separates wine from pomace, regulating intensity and structure depending on the pressure applied.
Malolactic Fermentation
IN THE WINERY
Converts malic acid into lactic acid, softening the wine while giving it stability and roundness.
Barrel Aging
IN THE WINERY
The wine evolves in contact with oak, gaining aromatic complexity, structure, and aging capacity.
Racking and Clarification
IN THE WINERY
Moving the wine between tanks and removing impurities refines it and improves stability.
Bottling
IN THE WINERY
A critical step to preserve quality and ensure the wine reaches the consumer in perfect condition.
Bottle Aging
IN THE WINERY
The wine continues to evolve slowly, developing bouquet and balance before release.