Process of Vinification

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1. The vine.


The fundamental part in obtaining good grapes is agricultural vineyard management from one year previous to the harvest. Recalling that the plant saves up its energy during all winter and these are the ones that are going to give us the quantity and quality of the fruits in the next season.


Once the ripe grapes are available on the vine (sugar quantity and seed maturity), these are harvested by people equipped with scissors and plastic boxes, which are then transported to the processing plant.

Imagen recolección

1. The vine.


The fundamental part in obtaining good grapes is agricultural vineyard management from one year previous to the harvest. Recalling that the plant saves up its energy during all winter and these are the ones that are going to give us the quantity and quality of the fruits in the next season.


Once the ripe grapes are available on the vine (sugar quantity and seed maturity), these are harvested by people equipped with scissors and plastic boxes, which are then transported to the processing plant.

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2. Control.


The plastic boxes are unloaded and weighed to keep track.

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3. Selection.


Procedure follows to select bunches on an endless treadmill, avoiding the presence of leaves, badly damaged grapes, stones or any other foreign object.

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4. Separation.


This endless treadmill unload unto another lifting treadmill, which begins to deposit the bunches on the a machine that takes the twigs out, whose function is to separate the grape from the stick to then pass through scrunching machine which only bursts it, yet does not grind it like it is erroneously believed.

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5. Fermentation.


From here, by means of a pump it is sent to the fermentation tanks. Here they will pass 3 to 4 days at temperatures of 8-10 C, which is known as pre-fermentative maceration and whose purpose is to start cold extraction of aromas and color.

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6. Inoculation.


The following step is inoculation with selected yeast, which will depend on the type of grape that is being processed. Each leavening has its own characteristics regarding aroma generation, extraction of tannins, etc. At this moment, the temperature is left to rise up until 26/28C, yet not above this range.


During these 8-10 days that the transformation of sugar to alcohol lasts, known as Alcoholic Fermentation, two pumping are done (extracting the juice from the lower part and bathing the upper part of the tank) daily. This promotes the extraction of color, aromas and phenolic compounds present in the skin.

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7. Removal.


The next step would be the removal of the juice that is separate from the skin, to later press this, since it still preserves part of the juice. All of this broth is sent to another tank so that by repose, the solids that may have gone can precipitate.


This is the repose state that promotes the Malolactic Fermentation, which is the transformations of Malic Acid to Lactic Acid. This transformation gives the wine a greater softness in the mouth.

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8. Barrels.


It is after this step that the transporting of the wine to barrels begins, where it will remain for the next 10 to 12 months, caring each week to fill them so that there is no great presence of oxygen, which promotes oxidation and change in flavor.


To give wine a complexity, a selection of barrels is made searching a balance between new barrels, barrels with experience, this being Americans, French or hybrid. On this same note, different types of toast for each variety’s best are selected.

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9. Filtered and bottled.


Once it has been decided to end aging in barrel, it is then proceeded to stabilize and clarify the wine so it can later be filtered and bottled.