Our wines are born in the vineyard. That’s where they truly acquire their personality. That of the terroir, the landscape and what happens in it for an entire year. That is why when we began building the winery, we had a clear idea of what we wanted. The process was to be respectful with the grape with the aim of enhancing its qualities. And that is what we did.
All our grapes are picked by hand and placed in small tubs or crates to prevent the berries from breaking and ensure remain whole.
It is perhaps one of the most novel aspects of our winery. A cold room where the grapes are cooled for 24 hours to lower their temperature to 3 °C. What for? To extract the grapes’ colour and aromas in a less aggressive way in the tank, thereby retaining all their personality. In a way, we create an infusion of grapes and must; what we call cold maceration.
Double selection of clusters and berries
All our grapes first go onto a cluster sorting table, and then onto a berry sorting table. While all the clusters move by at low speed albeit continuously, we are eliminating leaves, shoots, clusters and berries in poor condition, small remnants of the stems... The goal? That only the best grapes from our vineyards become part of the future wine that we are going to develop.
Gravity-fed vatting
Another of the hallmarks of our winery. It is a simple operation that is carried out with the sole purpose of keeping the grapes as iwntact as possible. To take care of it and to respect it. The grapes are received, selected and stemmed at a higher level where the tanks are located. There is a di erence in height of 5 metres from the upper to the lower oor. This allows the grapes to enter the tanks by their own weight, without pumping. It is the most e cient way not to damage the skins so that, inside the tank, we can get a wine that exhibits the grapes’ full potential.
Vinication in small French oak vats
Another of our hallmarks. Oak vats have been used to make wine throughout history. It is a fine material that promotes the exchange of oxygen through the pores of the wood, allowing wine to be more honest, showing all its aromas. Wood, also acts as a thermal insulator, allowing for delayed fermentation, so that everything takes place at a slower pace, ensuring greater fruit presence.
Malolactic fermentation
Malolactic fermentation is the natural transforma- tion of malic acid into lactic acid (a milder acid also present in milk) by lactic acid bacteria. Malic acid is aggressive on the palate and is naturally present in grape must. Our wines undergo malolactic fer- mentation in French oak vats —Crianzas and Reser- vas— or in French oak barrels —limited productions, Colección Vivanco. By allowing malolactic fermen- tation to take place in French oak, we achieve very intense yet velvety and expressive wines.
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