Controlled processed from start to end

Control of the production process One of the main advantages of the little productions is the possibility of controling in great detail each and every one of the processes both in production and elaboration. In the vineyard, the attention is complete in each of the vegetative phases, since when we find ourselves around the cellar, it allows us to be careful with the possible illnesses; just as controlling day by day the ripeness of the fruit. In the cellar the controls are permanent both in the fermentation of the grape juice and the aging. The temperature, a noted factor for a good progress and conservation of the wines, is controlled from the entrance of the grapes, with air-conditioned spaces, till the "estocaje" of the bottles in the reduced aging. We have at our disposal a group that provides us with heat or cold depending on what is worth in every case and it serves at the same time for changing the climate of both the housing and the cellar. In the area of fermentation it is controlled the temperature so that it does not exceed the 27 degrees; moreover, you can maintain the wines as well, once they are finished, from 18 to 20 degrees so that they can ferment. You can be able to introduce them into barrels once they have finished the phase of fermentation. Once in the cellar of wineskins, the enologic equipment controls the evolution of wines with periodic analysis and quality tests that help to determinate the right point of the bottling. It is a patient work which reaches to its end in the moment of closing the product in stamped bottles of natural cork of high quality so that you can preserve all the physical and organoleptic features of these wines that from now on will be able to take a rest a few years in the bottle.