The Wine Elaboration

THE VINEYARD AND ITS ESSENTIAL TERROIR BASIS FOR AN IDEAL PRODUCT

santibanezespaldera011.jpgOur vineyard is found at an average altitude of almost 700 metres. The varieties we work with are: Tempranillo, Suavignon Blanc, Macaveo and Airen.

The great quality of these vineyards is mainly due to the terroir of the vineyard. The land is fertile and chalky, especially suitable for cultivation of vines of small production and excellent quality.

A necessary condition in order to produce wines which express the personality and the temperament of the terroir.

THE WINE HARVEST, HARVEST OF THE FRUIT IN ITS OPTIMUM MOMENT OF RIPENESS.

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The wine harvest is carried out at the beginning of September, when the grapes have got to their optimum moment of ripeness. The selected harvest is carried out in the first hours of the day, avoiding the hours of heat, with a fresh product without any type of alteration arriving at the winery in this way. This enables the farming grapes to maintain all of their aroma, freshness and taste, characteristics which are transmitted to the wines we produce. All of this in order to carry out a meticulous care with the wine production.

THE PRODUCTION AND AGING OF THE WINES

 

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The production and aging of the wine is carried out in 5 main phases, all of them with special care for tradition and characterized by the experience of each of the master vintner:

  1. Crushing
  2. Fermentation
  3. Pressing
  4. Barrel Aging
  5. Bottle Aging

WINE TASTING

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At the end of each wine aging, comes the wine tasting and the valuation of each harvest, this determines the aromas and tastes of each wine, the wine tasting is always carried out by our winery’s professionals, who judge each wine in a professional way so that when we buy a bottle we are certain about which wine we are buying.

Once it has been tasted and valued, the wine is bottled for its distribution.