Selective picking on the vine and meticulous sorting of optimal grapes are the first steps in the making of our wines.
For our red wines, the must and grape skins are homogenised and left in cold maceration for some 48-72 hours. Alcoholic fermentation occurs naturally, as the wine’s temperature and density are constantly monitored. During this fermentation the mix is pumped and plunged by hand.
For white wines, the godello grape is macerated for 48 hours at a temperature of 8°C, before extraction of the must. Fermentation takes place over seven days at a controlled temperature of 16-18°C.
Ramiro Carbajo, oenologist
Before completing his studies in oenology Ramiro was already working in the winery in which his family owned a share and which had in a short time become a Ribera del Duero classic: Pago de Carraovejas.
While still very young Ramiro became the winery’s second oenologist, working side by side with Tomás Postigo. He went on to work on his own, first at the Finca Museum winery in Cigales (Barón de Ley Group) and later in Chile. He is now technical director for Quinta Esencia Bodegueros, which position he combines with technical and oenological consulting at Barcolobo – Toro, Vinos La Zorra – Sierra de Francia, and Bodega del Abad – Bierzo.