harvesting
The wine-making process begins with the monitoring of the vines all year long until harvest time, when the grapes acquire enough sugar content so as to allow a 12º-12,7º alcohol strength.
We also taste the grape in order to measure its ripeness: the grape must melt in your mouth, without acidity nor dryness; the pips are dark brown giving toasted aromas when chewed. This phenolic ripeness will help producing lasting wines with character.
The harvested grapes are picked and handled manually from the vines, then transported to the winery in collecting boxes (20 kg). The harvest takes place in dry weather, so that the vines yeast stuck to the grape’ skin will make the alcoholic fermentation. This process will help keeping the special terroir character of our wines, year after year.
