The wine making process of each of the varieties takes place separately, starting with the white varieties (off skins) – that usually mature earlier – and continuing with the red varieties (on skin).
The grape picking/harvesting always takes place in the field; it is best to pick the grapes at night or early in the morning to avoid the loss of aromas and ensure that the initial temperature of the must does not exceed 13ºC.
The grapes are transported directly to the cellar, where destemming and crushing take place before transferring to the stainless steel vats. In these, the pressing and soaking takes place at a temperature of 10ºC, with the goal of maintaining the organioleptic characteristics of the variety. Subsequently, after the degriming process, the must undergoes controlled fermentation lasting about fifteen days. Malolactic fermentation is not carried out at this time in order to avoid the loss of freshness and its properties. Finally, the diatomite filtering takes place before bottling.
Following the on-field selection, in which the differences between plots and varieties are taken into account, they proceed to pick a particular variety that is sent on to the selection table. It will continue its process of destemming and crushing to pass to the stainless steel vats. Devatting only takes place after the alcoholic fermentation – in which yeasts native to the farm is used – and then ongoing maceration lasts about 14 to 20 days (with various automatic rackers made throughout the day, at a controlled temperature between 22 and 26ºC.) Then they proceed to the separation. If the wine is commercialised as young wine, it is immediately clarified and bottled. If the wine is selected for aging, it is stored in large oak barrels without undergoing clarification and racking will be carried out later, before the clarification and bottling.