Every year, around the middle of August, we begin to taste the grapes, conduct the first analyses to best establish the start date of the harvest and prepare the cellar.

Our typical harvest day starts in the early morning, when the grapes are picked by hand and placed in 20 kg crates. Once they arrive in the cellar, they are destemmed, crushed and cooled to help preserve the integrity of the fruit. Thanks to the layout of the cellar, the grapes go into the press through the natural force of gravity and once there, they undergo a short period of cold skin contact. When this is completed, we proceed with delicate pressing. The must obtained is then placed in steel tanks where cold clarification takes place. Fermentation begins with the addition of yeast and can last from seven to 21 days. Once fermented, the wine is either transferred back to tanks or into barrels, where it will remain until bottling. During this period, it is important to taste the wines and, if necessary, stir the lees.

Merlot, being a red grape variety, undergoes a different vinification. The grapes, after delicate destemming and crushing, are placed directly in the tank where the must is left on the skins. Fermentation begins after brief cold maceration. This transformative process produces CO₂, which causes the skins still present in the must to float upwards, forming what is known as the cap. Pumping over, delestage and punching down are used to facilitate the extraction of tannins from the skins and keep the cap moist. As time passes, the moistening of the cap decreases until the desired level of extraction has been reached and pressing can proceed. After the malolactic fermentation which softens the acidity and stabilizes the wine, it is aged in oak barrels for a period which varies according to the vintage.