THE WINERY
Our wines are born in the vineyard. That is where they really acquire their personality. That of the terroir, the landscape and what happens there throughout the year. That is why when we started building the winery we were clear about what we wanted. The winemaking process had to be as respectful as possible with the grapes in order to enhance their qualities. And that is what we did.
All our grapes are harvested by hand in small boxes or pallets to avoid broken berries and ensure maximum integrity.
This is perhaps one of the biggest innovations in our winery. A cold room where the grapes are cooled for 24 hours until their temperature is reduced to 3º C. Why? To extract the colour and aromas of the grapes in the tank in a softer way, thus maintaining all their personality. In a way, we infuse the grapes with the must, which is what we call cold maceration.
DOUBLE SELECTION OF BUNCHES AND GRAINS
All our grapes go first through a selection table for bunches and then through another for berries. While all the bunches advance at low speed and continuously, we eliminate leaves, vine shoots, bunches and berries in poor condition, small remains of stalks... The objective? That only the best grapes from our vineyards form part of the future wine we are going to make.
GRAVITY ENCUBE
Another of our hallmarks. It is a simple operation that is carried out with the sole aim of keeping the grapes as intact as possible. The grapes are received, selected and destemmed on a floor above where the tanks are located. This height allows the grapes to enter the tanks under their own weight, without using pumps. This is the most efficient way to avoid damaging the skins so that we can obtain a wine that shows the full potential of the grapes inside the vats.
PRODUCTION IN FRENCH OAK VATS
Another of our hallmarks. Oak vats have been used throughout history to make wine. It is a noble material that favours the exchange of oxygen through the pores of the wood, which allows the wine to be more frank and show all its aromas. Wood also acts as a thermal insulator, allowing fermentation to be slowed down and everything to take place more slowly, favouring the presence of the fruit.
MALOLACTIC FERMENTATION
Malolactic fermentation is the natural transformation of malic acid into lactic acid (milder acid due to the action of lactic acid bacteria). Malic acid is aggressive on the palate and is naturally present in the must. Our wines are made in French oak vats, in the case of the crianza and reserva, and in French oak barrels in the Colección Vivanco range. By carrying out malolactic fermentation in French oak, we achieve wines that are very intense but velvety and expressive at the same time.
