In our winery we make an exhaustive selection of the grapes, choosing the best quality ones at it's optimum point of maturity. We almost do not filter the wine, instead we use cold and so much cleanliness. That way the wine doesn't lose its original properties such as flavors, colour and scents.
All the wines we produce come from our own vineyards. This allows us to know each of our strains and the evolution of the grapes, until they reach the optimum moment of maturation.
The grapes come from a vineyard of a very particular place, because the soil is not very rich, it cause to produce small size grapes, which makes their quality to be exceptional.
The elaboration of the wine begins with the harvest. It is collected by hand and moved in small trailers with no more than 1500 kg, to avoid the deterioration of the grape.
In this house all the grapes, white or red will experience the same process. They are destemmed, that is to say, the grain is removed from the broom which is the frame of the bunch.
With a pump at very low speed, the grains are transferred to the maceration container.
The pulp (the inside of the grain) is only rich in sugar, acid and water. It is in the skin that contains the most aromatic and color compounds, and in general those that define the quality of the wine.
In a white wine we macerate of 1 to 3 days, and in the red ones of 10 to 15 days.
At the same time we begin the process of fermentation, which transforms sugar into alcohol by yeasts.
When this transformation ends, another event of great importance comes, which is the transformation of malic acid (rough) into lactic acid, much smoother and elegant. A certain bacteria is responsible for this process.
Since we talked about the grape until this process of conversion into wine, it takes a year.
From all this work come the different wines and brands that we make, we will try to describe each of our wines to have an idea about how they are tasting, even if it is practically impossible to define a wine with words only.
We harvest Moscatel grapes for White Burbu and Cabernet Sauvignon for the Rosé one when it reaches 11 degrees of sugar.
Macerate for a day or two (rest the must with the skin). Ferments with its own native yeasts at a very low temperature so it takes much longer to ferment than a regular wine.
By doing it in cold we manage to control unwanted microorganisms and preserve the natural fragances of the wine, so they won't volatilize, without adding external acids (sulphites).
When it reaches the appropriate sugar point, it is bottled and it finish the fermentation in the bottle. The bottles are allowed to stand upside down to sediment yeast and leftover fermentation into the "neck" of the bottle.
When clarified, the "degüelle" is made manually bottle by bottle with the wine almost frozen (this consists of removing the plug and undoing the sediment accumulated in the neck of the bottle) and refill with the same wine but from another bottle, such as a Champagne brut.
Our method differs from the champegnoise in that we take it out in the same harvest, without waiting for the next year. In the method of the champegnoise the wine finishes fermenting, a sweetened liqueur with yeasts is added, it is fermenting and resting a year and then they make the "degüelle". We don't add any liqueur or yeasts, just the same wine. All natural.
What we get with our method is that the wine has very fresh, fruity and natural fragances and flavors.
Our method differs from the champegnoise in that we take it out in the same harvest, without waiting for the next year so we get a wine with very fresh, fruity and natural fragances and flavors