Starting at low temperatures allows us to do a long fermentation finishing at about 28 centigrade. The frequency and airing of the mixture are adjusted according to tle phase of fermentation. Maceration last until the maximum content of polyphenols is abtained and by tasting we determine when this stage ends.

Next, through microxygenisation we encourage the formation of etanal wich brings with it the polymerisation of anthocryanins and tannines. In this way we achieve a more stable colour and an increasement of the intensity of the tannines, giving more structure to our wines.
After the malolactic fermentation the wine is ready for the aging.

During this process in new French and American oak casks our wines gain in aromatic complexity. At the same time the wines own tannines, together with the tannines from the oak casks change to milder forms helped by the aeration throught the boards of the casks.
Depending on the type of wine, they remain in cask between 3 and 12 months and after this ageing the wine is bottled, staying in our cellars a minimum of 3 months before being marketed.