The wine, according to our way of understanding it, must be the most faithful and careful representation of the grapes from which it comes, respecting its qualities and peculiarities, in our case the Verdejo.
On this basis we work the elaboration of wines, winemaking.
A preferential active skin maceration of 6 to 8 hours in the cold, at approximately 5 °, in order to release the aroma precursors.
Alcoholic fermentation in stainless steel tanks at controlled temperature using own and native yeasts from the terroir.
From there we proceed to an intense and meticulous work with the lees, seeking to extract all the organoleptic characteristics of the grape.
The defragmentation is long, increasing the contact of film substances with the must which will finish rounding the wines before being bottled.