In today’s world, when every product is so standardized, and specifically in the wine sector there is no much difference among one wine to another, small family run wineries have bet on leaving the path and following their instincts of survival thanks to their own personality which is printed in their wines.

These wineries conceive the winemaking made of two important steps:

1) The most important thing for having a good wine is raw product: VINES

 

 

 

 

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Growing their own vines: most of them longer than 20 years and in some cases over 80 years old.

These vines produce very low quantities of grapes but these grapes have a very special organoleptic features that young vineyards can’t offer.

Apart from that, growing is made following the Nature principles, with no watering, no adding any chemical stuff and just intervene on them

by physical means such as prun in green and green harvest.

If weather conditions are good, the quality of these grapes will be optimus and thus their wines too.

2) Elaboration: TOTAL CONTROL OF THE GRAPE FROM HARVEST TO BOTTLING.

This premise is supported by 4 rules:

1) HARVEST: Hand harvest in wooden boxes no bigger than 20-30 Kgs. which are taken to the winery inmediately, where DESTEMM is made by hand altogether with selection of grapes. This way we avoid oxidation and that grapes turn sour.

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2) Soaking must be very done very careful to get the best properties from the grapes, with soft movements and some times a day.

3) ELABORATION: The way each winery elaborates their wines, vintage, crianza, reserva and author’s is personal but in all cases, looking for getting the best of the grape juice with no chemical intervenes (own yeasts and filtration by physical means).

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4) Bottled in same winery: Control of bottles and temperature while the process.

 

So, when sipping a good wine, let’s think of the whole process and we’ll appreciate it even more.