We elaborate following the Bordeaux tradition, this being one of the keys that characterizes us and differentiates us from the rest of the
D.O. Ribera del Duero.
Green pruning and the selection of bunches leaves only the selected ones, in the necessary quantity. The examination of each plot determines the beginning and development of the harvest when the phenolic maturation is complete.
The harvest is done manually, selecting the grapes vineyard by vineyard and transported in 14 kg boxes in order to prevent them from being damaged by their own weight. Finally, a final review is carried out, bunch by bunch, on the selection table.
The taste of time: a prolonged maceration
Once the best grapes have been selected, they are placed in French oak tanks where they will macerate at a controlled temperature. Then begins the alcoholic fermentation that will last as long as possible.
The post-fermentary maceration, exclusive and characteristic of our production process, will last a total period of 15 to 20 days. The wine is transferred to new French oak barrels, where it will undergo malolactic fermentation.
For a minimum of 12 months for the Crianza and 18 months for the Reserve, the wine will rest in French oak barrels, stacked at a maximum of two heights. To avoid the contact of the wine with the air, the barrels are filled daily. Periodically they are emptied, washed with hot water, sanitized and filled again, thus achieving a slow natural decantation that prevents subsequent leaks or aggressive precipitation that reduce the potential of the wine.
The aging process takes place in 225-liter barrels , at permanently controlled temperature, humidity, and ventilation.
The bottles are stored between 4 and 15 years under permanent temperature and humidity control until the long aging process ends.