Technology
Tanks / Barrels / Machinery
The winery has a capacity of 1,200,000 liters in stainless steel tanks of different capacities, in order to optimize processes and distribute the best products carefully. This volume is distributed in 52 tanks of: 600, 400, 250, 120, 80, 60, 50 and 30 Hl.
We have more than 600 French and American oak barrels, soft and medium toasted. They are located in a specific place with temperature controlled.
We receive our grapes in stainless steel platforms, we turn them into a selection belt, a crushing machine and a screw pump.
The main refrigeration equipment has a capacity of 80,000 frig/ hr. Our winery prioritizes the quality of our products from the beginning of the process. We adopt the grinding of precooled grapes, using four auxiliary cold equipments (reefer type) to carry out these processes. A hot water generator equipment is also available to respond to specific demands. All the tanks are connected to the cold-heat circuits so that each one can independently have one or another system. To complete the process, two 80 HL pneumatic presses, a hydraulic auxiliary press and two stainless steel cages and various conveyor belts are available.
White wines winemaking process
The harvest is done manually, in boxes of 17 Kg. Taking care of the quality and integrity of the grapes. Subsequently, the grapes are cooled to 8-10 ° C and then, we begin with the elaboration processes.
A selection belt of variable speed receives the grapes. In this stage the best clusters are chosen and all those that present a defect are discarded. Some leaves that could eventually have reached this stage are also extracted.
The clusters continue towards the crusher where we separate brooms or rachis. We obtain the juice and skins that will be directed, by means of a low speed screw pump, to the Pneumatic press.
After pressing, that is, after separating the skins and seeds from the juice or must, this juice is directed to the different stainless steel tanks where a static cleaning of the must is done before the fermentation process begins.
2 qualities of juice are obtained: the free-run juice that represents 70% of the juice and is the one obtained by simple draining or gentle pressure and the press wine that represents the remaining 30%.
The cleaning process consists in cooling the juice or must to temperatures between 3-6 ° C for 48 hours in order to avoid the beginning of fermentation and to make high percentage of the lees fall or settle. After that, this clear juice is taken and directed to another tank where fermentation process will take place.
The fermentation begins by adding selected yeasts and will take place within 2-3 weeks, at a temperature between 14-16 º C to protect the aromas.
Red wines winemaking process
The harvest is done manually, in boxes of 17 Kg. Taking care of the quality and integrity of the grapes. Subsequently, the grapes are cooled to 4 ° C and then, we begin with the elaboration processes.
A selection belt of variable speed receives the grapes. In this stage the best clusters are chosen and all those that present a defect are discarded. Some leaves that could eventually have reached this stage are also extracted.
The clusters continue towards the crusher where we separate brooms or rachis. We obtain the juice and skins that will be directed, by means of a low speed screw pump, to the Pneumatic press.
After pressing, that is, after separating the skins and seeds from the juice or must, this juice is directed to the different stainless steel tanks where a static cleaning of the must is done before the fermentation process begins.
After the crushing, the winemaking process continues with a cold pre-fermentation maceration process for five days. Subsequently, the fermentation begins by adding selected yeasts. The fermentation is carried out at a controlled temperature with daily traces, re-assemblies delestage at the beginning. Finally, the juice continues in contact with the skins for ten days after fermentation. Free-run wine is separated by gravity and the pomace is pressed in order to extract the remaining wine in them.