Red Wines

Wines

Red Wines

After having been delicately pressed, the berries are placed in a steel tank where the process of fermentation begins with the addition of selective native yeasts. This phase lasts approximately 10 days, at a temperature of 25°. The next phase is maceration which can last up to 50 days depending on grape ripening based on the seasonal trend. Once maceration is completed, racking begins and this involves separation of the wine flower from the pomace. The refinement phase can be carried out in barrels or barriques, which depending on the wine, are exclusively made with French oak.

AMPHORA

Winemaking in amphora is an ancient process of mid-eastern origin. Fermentation is obtained in a terracotta amphora where the fulling process is carried out. This involves immersion many times a day of the pomace in its must. Once fermentation has been completed, the amphora is sealed with stainless steel covers so that the skins can macerate for 12 months. Terracotta’s great micro oxygenation is balanced with the polyphenols extracted from the skins. Thus a wine with very particular features is obtained.