The cellar


Harvest by hand without container, the grapes are put delicately in boxes. The bunch of grapes arrives to the wine cellar intact and undamaged, once have been selected in the same vineyard. The harvest is done when each variety arrives to its own optimum point of ripeness.

Emotion, sensitivity, technique and coupage. Tradition and Modernness are not incompatible. Advanced technology is used in the elaboration system. Each plot fo land is consigned in separate cisterns, stainless steel tanks of little capacity.
The processes involved in the wine making, are carried out with a meticulous temperature control. The initial classification according to the varieties and qualities makes easy the coupage.

The art of the wine. The last stage is the one of the silence and the leave to stand. The forced aging is made in French oak barrels. The time of stand is determined by the taste of the enologist. Only when the wine surpasses all expectations it is bottled. The wines are neither filtered nor clarified: this way, the bouquet and the structure are retained, preserving the original identity. The bottle is made in the same property. The aging room is 3 meter underground and has a temperature and humidity control system that guarantees a settled environment. Here, each bottle acquires the personal hallmark, the character of limited edition.