Vinification

White

The vinification of white wines differs from that of red wines in that, after destemming and crushing the grapes, the masses are pressed and only decanted must is taken to the fermentation vats where it ferments at lower temperatures than in reds.

In white winemaking, malolactic fermentation is not allowed because we want slightly acidic and fresh wines.

Reception

Destemming / Crushing

pressing

decanting

Alcoholic fermentation

Collage

Stabilization

filtering

bottling

White wines are also fermented in oak barrels with batonnage.

The schemes presented above are the basic ones, but in each vinification new techniques can be applied to improve the final profile of the wines.

Rose

Rosé wines, increasingly in vogue, are obtained from red grapes through a fermentation process similar to that of white. Its flavor is the result of a balance between the lightness and smoothness of white wine and the red fruit aromas of red wine.

Obtaining rosé wines can be done in 3 ways. One passes through the bleeding of the must from a vat of red in order to improve the color concentration, resulting in a darker and more alcoholic rosé.

Another technique is using red grapes left to macerate for a few hours, then proceeding to sangria.

Modernly and to obtain higher quality rosés we use the technique of soft pressing, with some maceration, controlling the color and the final taste through the degree of pressure used.

Reception

Destemming / Crushing

Pressing or Bleeding/Depletion

decanting

Alcoholic fermentation

Collage

Stabilization

filtering

bottling

Red

The vinification of red wines is characterized by the alcoholic fermentation taking place with the must, skins and seeds together and normally at a controlled temperature of 26/28ºC. Before the beginning of the alcoholic fermentation we can leave the must in maceration at a temperature of around 17/18º, for 3/4 days. After the alcoholic fermentation, both the drop must and the result of the pressing are taken to different tanks where the malolactic fermentation will take place.

Reception

Destemming / Crushing

Alcoholic fermentation

pressing

Malolactic Fermentation

Gluing / Clarification

Stabilization

Internship

filtration

bottling