the winery
The winery’s architecture has a contemporary and functional design; it’s a peculiar building fully integrated into the natural environment of the vineyards.
The fact that winery and vineyards are together allows time minimizing between harvest and grape processing; temperatures inside keep fresh all year round thanks to being half-buried and facing North; the internal division into three levels makes possible gravitational grape and juice processing.
The process of elaboration in the winery begins with the clusters’ destemming, then squeezing with a pneumatic press of about 1,6-2 Kg./cm2 depending on the degree of ripening, a static clearing to eliminate sediments just before the alcoholic fermentation at 20ºC, followed by a partial malolactic second fermentation where the wine is rounded with a more pleasant acidity. Finally, the wines are kept for some time in the stainless steel tanks on its lees, until they are bottled.
