Our wines are crafted primarily from Tempranillo grapes grown in Ribera del Duero, complemented by a small proportion of other varieties, such as Cabernet Sauvignon and Merlot.
Each vineyard plot is vinified separately. Harvesting generally takes place in the afternoon and is carried out entirely by hand, as is the selection of the grape bunches. The harvested grapes are then placed in a cold chamber overnight at a temperature close to 0°C, preventing any microbiological activity. The selected bunches pass through a state-of-the-art Pellenc destemmer, after which the individual berries undergo optical sorting to ensure that only perfectly healthy fruit is retained. The whole berries then enter the fermentation tanks by gravity, where fermentation takes place with indigenous, naturally occurring wild yeasts, allowing nature to take its course.
The entire winemaking and ageing process is overseen by Jean-Claude Berrouet and his son Jeff. Once malolactic fermentation is complete, they create the final blend, combining Tempranillo with small proportions of Cabernet Sauvignon and Merlot, each variety having been vinified separately.
The wines are then transferred to extra-fine-grained oak barrels from some of France’s finest coopers, where they age for 11 to 12 months. A small proportion is aged in terracotta amphorae. Once the wines are deemed ready for bottling, the final tastings and blending take place. They are then bottled using Flor-grade natural corks enhanced by the “One by One” process, in which each cork is individually tested to ensure that 100% are free from TCA.