instalations & equipment
WINERY
The winery is located within Monte Julia, the vineyards are only minutes away. This allows a fast and safe (physical and microbiological) transport of the grapes during harvest. The winery has the lattest technology applied to winemaking. We use many different systems to ensure the chemical, physical and microbiological integrity of the winegrapes during harvest and the grape reception at the winery. Each bin its analyzed at the grape entry facilities of the winery in order to ferment it in a way to make the best of its aromas and colour. We use only stainless steele tanks of 4.500 L., 9.000 L., 15.000 L., 30.000 L. Each deposit has its own computed controlled temperature during fermentation. We use a pneumatic press to softly press the grapes in order to elaborate rose wine from Cabernet Sauvignon. After fermentation we stabilize the wine cooling them for 4 days in order to assure physical stability. Bottling is done in aseptic environment. Our laboratory its inside of the winery in order to check every diposit during fermentation, before and after entering oak barrels for the aging process, and right befor botting. Our trazability system ensures us that since the grapes are beggining to ripen (verasion) until the bottles are shipped we can control every step of the winemaking elaboration.
AGING
Our Aging room has 250 french and american oak barrels.Each oak barrel has 300 L. (80 gallons) capacity. Normally we age the wines from 3 to 18 months depending on the variety and the harvest. Because our soils are poor in organic matter and the strong temperature differences between day and night during the ripening season (mainly agust) the wines are high in tannins and polifenols, this makes them very suitable for aging for a long time. This rooms temperature and humidity are monitored and controlled in order to allow the wine to age at perfect conditions, specially in summer, when gets hot and dry. The temperature is kept between 16-17 Cº (70-72 Fº)and the humidity between 75-80%.
Once the wine is taken out of the barrels they are bottled and rested horizontally for a few more months, at least three.