Equipped with the latest technology, we have the capacity to process over two million kilos of grapes. Fermentation is in stainless steel, temperature controlled for lower than 17ºC. This allows us to obtain fresh, fruited, harmonious and elegant white wines. Each variety is handled separately, to realize its maximum expression.
When making our barrel-fermented Verdejo, we use oak from different coopers. The result is a wine that respects the full fruit potential of the young Verdejo, but with a greater complexity, mouth-weight, and a fine balance of acidity and alcohol.The ancient underground ‘bodega’. There is a tradition of winemaking in this region dates back to remote times. An extraordinary witness to this is our Underground Bodega, a veritable jewel of popular architecture from past centuries.
It comprises an underground space that goes down some 15 meters. A network of galleries buttressed with brick, it houses some enormous oak casks (with a capacity of between 250 and 500 “cántaros” – literally a “jug” and an ancient measure of wine) used for winemaking and storage.
An ingenious ventilation system, based on “zarceras” – ventilation shafts/chimneys – to the outside, used to air the chambers and let toxic gases out during fermentation. |
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