Vintage: 
Most part of the vintage is done in the traditional way, that means by hand. In order to control the vineyard, a tracking of the vegetative cycle of the plant is done,  from the pruning in winter with a maximum charge of buds by hectare, until the determination of the best vintage moment through a control of psyological ripeness.

Grape test:
In the reception of the grapes different quality parametres such as, grade, Baumé, pH and total acidity as well as its sanitary state. All that together with  the antiquity of the vineyard, determinates the level of initial quality of the product.

Unloading:
We have different unloading hoppers, each of them is used according to the initial quality parametres.
 

VINIFICATION:
The process of elaboration of White and Red Wines is the traditional one in the area. For the white wines two kinds of wines are obtained, from the buds or flowers that will determine the wines quality from The Winery and from the press that will be send to destilation. The quality wines, bud or flower, are reserved for the elaboration of quality wines, in such a way that on them the  perceptive corrections are made after getting the mud away, as well as the exhaustive control during the whole process of fermentation.
For red Wines and according to the initiak characteristics of the grape and the kind of product we want to obtain ( young wines, assigned to crianzas or semicrianzas), will determined tha maceration time necessary, kind of dating back needed, as well as the necessary corrections in wines and the temperature control for fermentation. In both cases, with white and red wines the setting up of the alcoholic fermentation is done with autochthonous yeats in such a way than the wines obtained are the typical ones for this area.

MATURING IN OAK BARRIQUES AND STAY IN BOTTLES:
The maturing in oak barriques and consequently the stay in bottles lasts a whole of a period of 6 to 12 months each. Being a period of 2 years the one needed from its elaboration until its final commercialization. It?s only used for red wines and in American oak barriques and French type “allier”.