The grapes are picked by hand and transported to the winery in 450 kg bins or 15 kg crates, depending on the type of reception process (whether or not a sorting table is used).
The crush process begins with a portable reception system that can be installed in front of the tank where the grapes are to be deposited.
The grapes are gently turned out onto the sorting table and manually selected to eliminate impurities such as leaves, stalks, imperfect clusters, and foreign matter.
The fruit is then placed on a conveyor belt that raises it to the destemmer to separate the berries from the stems.
The grapes drop by gravity directly into the tank, where they undergo a 5- to 10-day cold soak.
Once the maceration is complete, the must is inoculated with yeasts selected to extract the highest potential from each lot.
The fermentation begins with 3–4 pumpovers per day to moisten the skins and encourage the extraction of color and aromatic compounds that give the wine its qualities.
Fermentation takes place at 26º–30ºC (79º–86ºF) over the course of 7–12 days. The process is strictly controlled, with density and temperature measured four times daily to manage yeast populations and ensure a suitable level of extraction in every lot.
Once fermentation is complete, the new wine may be left on its skins for a period of post-fermentation maceration, depending on the type of wine to be produced. In our Gran Reserva line this process may last for 15–20 days.
When fermentation and maceration are complete, the new wine is separated from its skins. This two-step process begins by allowing the wine to run off naturally (free-run wine), followed by a second step in which the skins are placed into a hydraulic press and controlled pressure is gently applied to extract the remaining wine (press wine).
The free-run and press wines are maintained separately, but may be reblended at a later stage, depending on the characteristics desired in the finished wine.
After decanting for 5–7 hours, the best lots and those destined for Reserve and Grand Reserve wines are racked into barrels for aging in accordance with the desired evolution and complexity of each batch and variety. Aging time is determined by the level and type of barrel, and each is managed individually until the final blend is obtained.
Bottling depends on the production program. Each wine is carefully stabilized and filtered to maintain its organoleptic properties, which are bottled under ideal conditions for cellaring and consuming.