Once our Winemaker, Pablo Martorell and Wine Director, Mariana Onofri taste and test our grapes, our trained vineyard team performs a morning harvest by hand placing the grapes in small 16 kg bins.
Grape bunches are immediately loaded onto our first sorting table where 6 experienced winery experts first remove defective clusters, leaves and sticks. Grapes are then de-stemmed and moved to a secondary sorting table where undesirable single berries and solids are removed. This double manual hand selection process ensures that only the highest quality grapes are used in our wines.
After de-stemming and a double hand sort, our grapes are then collected in a large steel tank and chilled to 40 degrees (F). This ‘cold soak’ lasts for about 1 week and allows our grapes to relax while promoting the extraction of primary colors and aromas. We believe there is no reason to rush the maceration process because....
After the cold maceration is complete, we raise the temperature in our tanks to begin the alcoholic fermentation. Throughout the fermentation process, the wine cap is closely managed with six manual punch downs per day. Fermentation typically lasts 3 to 4 weeks, depending on our vintage.
Post Fermentation Maceration
As soon as the fermentation is complete, the post fermentative maceration is carried out before the wine is pressed. This enables us to leave the skins in contact with the wine for 2 to 10 days and results in greater concentration, better color stability and improved tannin structure.
After the final maceration is complete, we press our wine using a small hydraulic press, which very gently extracts the juice from the skins. Throughout the entire process, patience and great care is exercised.
Once pressing is finished, our wine is aged in first and second use 225-liter French oak barrels. Selected for their distinct character we utilize two different types of barrels to age our wine. Depending on the vintage, our wines are typically aged for 24 to 30 months in barrel and at least one year in bottle.