imprimirElaboration
After a rigorous control of the vines carried out nowadays undes I+D agreement between our winery and the Castilla La Mancha University and run by our technicians and the lecturer Mr José Angel Amorós, the plots, whose fruit will be set aside for our bottlings, are chosen. It´s decided the harvest time, hand-picked, and the transport is carried with extreme care. Some grapes of vines of more than 50 years old (Tempranillo) and of capacity one or two Kgs. are treated like real jewels and will be used for the elaboration of our Reservas.
Once the harvest is squeezed with tyre rollers, it is put in tanks of automatic control of the fermetation temperature and subjected to a long maceration until the total extraction of the components which are later responsible for the scturcture and complexity that characterize our wines.
Once the alcoholic fermentation is ended, the separation of the wine from the grape skins (descube) takes place. Next the beginning of the malolactic fermentation is started in stainless steel tanks, a very delicate operation and thereforce it is followed very colosely by our technical department. Arterwards, the wines are clarified and ready for their ageing in oak.
The Crianza premises have a capacity of 1.000 barrels and is designed to keep constant temperature and humidity during the whole year. It is a compact piece of architecture with two well distinguished parts: an air part that seems to be hanging on the space, covered with corten steel and calcareous stone, with earth malls of 90 cm thick and vegetal cover of the same thickness, which maintain the same humidity conditions, before mentioned, thanks to an outside irrigation system. And an underground part that links this premises with other already existing building and that crosses the yard of the cellar.