After a thorough control on the ripeness of each grape variety, once their peak point has been reached so as to produce aged red wines, a separate hand picking collection for the different varieties is carried out.

After destemming and crushing the bunches, the grapes are led through stainless steel pipes towards state-of-the-art self-emptying tanks for the peel to macerate in its must. Thus, all the properties and colour are extracted. At the same time, sugar fermentation happens in a controlled and natural way.

The maceration time for the peel and the fermentation temperature are carefully chosen regarding the grape variety.

For the fermentation process, we have a storage volume of 8,000,000 litres in our production plants distributed in all-sized tanks. These all are jacketed cooled tanks where the temperature at which the fermentation is produced can be regulated.

Our priority to achieve the best quality, -beninning with the care of the vineyard- is also reflected in our production process. We have equipped our winery with the best state-of-the-art machinery, whereas important and continuous investments are made so as to obtain the best quality of the product. This is proven by the obtaining of the AENOR Quality Assurance Certificate for fulfilling ISO 9002 Rules. Likewise EQ-NET has internationally standardised such certificate.