We control every production stage and only use grapes and wine from our own vineyards. We maintain the perfect balance between technology and ancient techniques with the purpose of obtaining the top-quality grapes and wine.
This is the reason we auto impose very strict directives for our viticulture and treat the grapes exquisitely in our gravity fed cellar during the whole winemaking process.
The cellar was designed by Carlos, the founder, and built with the purpose in mind of top
quality, organic wine production. It guarantees the respect for the grapes and the successful implementation of our directives. Our cellar also aims to a maximum sustainability being thermally and energetically efficient and minimizing waste production.
Along the year our technical director and enologist supervises the care and actions done at the vineyard. During harvest time, he sets the standard for the grapes that are going to be used and their potential destiny based on variety, sourcing and quality.
Afterwards, he decides which winemaking process will be the most adequate for such an exclusive raw material. At that moment, rejecting any use of commercial yeasts, our native yeasts take the leading role at the fermentation making by products that create the incomparable personality of our wines.