The elaboration of red wines takes place in truncated-cone tanks. The musts along with the skins are homogenized and undergo through a process of cold maceration around 48-72 hours.

The alcoholic fermentation occurs naturally, monitoring on every moment the temperature and density of the juice and the growing kinetics of indigenous yeasts, as well as the degradation of different volatile compounds.

During the fermentation process pump over and punching operations are carried out, aimed to maximize the extraction of compounds needed to produce aged wines.

The temperature and length of fermentation in each case differs depending on the raw material and the objectives pursued by our technical team. The average period of time takes around eight days, after which the wine is taken out of the tanks.

For white wines, the Godello grapes macerate during 48 hours at a temperature of 8°C, after this process the musts are extracted and ferment for seven days at a controlled temperature of 16-18°C.