The Process

In general, grapes are crushed and stemmed at their arrival to the winery. Musts and skins of red stocks are directly placed into stainless steel casks and white ones go directly to pressing. Then musts are inoculated with selected yeasts to ferment during 7 days at 80º - 86º F, the red stocks, and during 15 days at 59º F, the white stocks. Once the fermentation process ends, and the potential of the wines is known, the following process only intends to preserve their qualities, to smooth and give them more complexity . So, our Reserve, Great Reserve and Premium wines are aged in French oak casks during 8 to 14 months. Varietals wines Iinstead, are kept in stainless steel casks, to preserve their characteristic fruity scent until bottling.