Once the grape bunches arrive at the winery, they are first de-stemmed and then sorted on a sorting table, where only the best fruit is selected.
The berries are then lightly crushed using a gravity-flow system to avoid the use of pumps. They are then sent into 300 litre barrels (from which the tops of the barrels have been removed). Dry ice is introduced to lower the temperature to around 5°C.
We leave the must to macerate for 5 days until the alcoholic fermentation starts. This is triggered off by the natural yeasts in the skins.
The cap of skins is pushed down every day to immerse it in the must.
When the alcoholic fermentation is finished, we leave the skins to macerate for another 3 days. We then run off the wine by gravity, after having tasted it and performed a first analysis to judge its quality. We then determine the percentage of wine to go into new barrels. This is generally one new barrel of 300 litres for every 1,000 litres of wine. The rest goes into second-fill barrels.
After enduring the cold temperatures of winter, the wine is racked in March to eliminate most of the heavy deposit. Then a second racking is done after the malo-lactic fermentation, which is allowed to be done spontaneously. This is usually in August.
One month before the wine is bottled in November the wine is transferred to stainless steel vat for stabilization and fining with egg white albumin, which makes the wine clear and ready for bottling without filtering, thus preserving as much of its character as possible.
Throughout this wine-making process, the wine will have spent 12 months in oak.
The consistency in the wine-making from vintage to vintage is mirrored in the main lab analysis indexes: alcoholic degree between 14.5 and 15.5, pH between 3.65 and 3.77, tannins between 5.2 and 5.7, and IPT between 74 and 81.