Perhaps the harvest is the most decisive moment in the winemaking process.
Decide which is the best moment, the optimum degree of maturation, sugar and acidity compensated and in their point and always subject to the vagaries of the climate …
That is why we try to pamper all this process with exhaustive controls of health and maturation, almost daily in times close to the harvest.
When we decide that the grape is already to our liking, we start harvesting, always mechanized and nocturnal, looking for lower temperatures and thus avoiding the oxidation of the fruit. Fast and selective harvest, the grapes must enter the winery in the shortest possible time, having been conveniently selected, only the best and healthiest bunches of each of the plots in which we have segmented and classified our vineyard are part of our wines.
Last but not least, we proceed to the separation of musts that guarantee us the best possible winemaking.