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The harvest begins when the grapes is at its optimal time of maturation, usually the first two weeks of October, even though there have been years that it was carried out in September because the maturity of the grapes came earlier.
The grape is picked up by hand and put in small baskets by selecting it in the same vineyard.
During the harvest, the distance of the grapes up to the winery is very short, because all the grapes come from the municipal district of Sotillo de la Ribera. So the grape arrives in perfect condition in order to start its development process in the cellar.
The winemaking is traditional, the grapes are driven away in a small hopper that leads to destemmer, where the grains are separated and sent entire to the stainless steel tanks, where the fermentation process will take place, process through which the sugar from the fruit will be transformed into alcohol.
The fermentation begins spontaneously, thanks to the natural yeasts that exist in the grapes skin, and it usually lasts between 7 and 15 days
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