The white wines are obtained from the maceration of the grapes and then pressed. The juice starts the fermentation in stainless steel tanks at 14° to 16°C (57° to 61°F) during 15 days, to minimize the losing of aromas through the CO2 natural production. Afterwards, the wine is clarified, stabilized and filtered to obtain a bright color with all its physical and chemical characteristics, which allows to get an outstanding quality product.
The red wines begin its process with the fermentation of the grapes juice in contact with its skins, |
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in stainless steel tanks during 10 days. The temperature is about 30°C (86°F), allowing the extraction of the fenolic compounds that are taked by the wine on its characteristics of color, aromas and body. Then are clarified, stabilized and gentle filtered. In the Reserva wines, after the alcoholic fermentation, its skins continue in contact with the wine to increase its tannins and body (maceration). This lasts until the beginning of the malolactic fermentation, then the wine is sent to oak barrels for aging. |
