Melting tradition & modernity
Handpicking grapes to produce the best wine
A modern sustanaible cellar 100% autonomous
In our new cellar we get the maximum fruit accurately controlled temperature in the first fermentation (alcoholic) and the time in barrel.
We produce our wines in tanks 3000-liter aerated concrete (porosity of this material allows the wine to breathe).
Then, once pressed green vertical air presses (which do not extract the excess skin), passes malolactic fermentation in French oak barrels.
We also use stainless steel tanks with a capacity of 15.000 litres and wooden vats 5.000 litres.
Indigenous yeast fermentation, stabilization of wine naturally by precipitation by their own gravity, without gelatine or eggs or any other animal product…
Precise control over adding sulphites (15%), which is half the minimum amount allowed (30%).
The corks are provided by FSC and the boxes are made of recycled cardboard.
Our wines are certified by the Regulating Council of Origin Rioja.
La Rioja was the first community to grant such certification in 1991.
We firmly believe this philosophy in viticulture and oenology, as the only sustainable way to keep the soil and produce wines of consistent quality.