Winemaking

Wine from the SORTING TABLE to the GLASS

Design your own wine from the moment the grapes are brought into the cellar

With WineTuning you will be able to make both white wines (the varieties available are Chardonnay, Gewürztraminer and Sauvignon Blanc) and red and rosé wines (from Cabernet Sauvignon, Merlot, Tempranillo, Syrah, Garnacha, Moristel and Parraleta varieties). Through WineTuning you will be able to take decisions about the winemaking process: the choice of yeasts, number and type of pumping over operations, fermentation temperature… always counting on the infrastructure and the technical support of a magnificent family wine cellar in the heart of the Somontano. The point of entry in the process will be the grapes proceeding from WineTuning, selected and harvested by us to continue with the winemaking process following your specifications. Read more

Vinification is a process in which the grape is converted into must and later into wine once the sugars of the grape juice have been converted into alcohol by the action of the yeast through fermentation.

There are an infinite number of variables and styles for carrying out the vinification. The treatment of the grapes when they are brought to the wine cellar and actions such as choosing the yeasts, the number and type of pumping over operations, the temperature of fermentation .... will determine the final character of the wine, which will always be dependent on the initial quality of the grape. The decisions taken will vary depending on whether we want to obtain a young, fresh rosé wine to be enjoyed in the first months or a Reserve wine with a long life.

Red wine vinification

Red wines originate in red varieties of grapes. Firstly, the stem is removed (the structural support of the raceme) in the stem stripper and then the pips are gently squeezed out. The must is then transferred to the tank where the alcoholic fermentation begins.

During the process of alcoholic fermentation, alcohol, heat and carbonic gas are generated.

The carbonic gas pushes the skins to the top of the tank, where they form a cap. It is very important that the must stays in contact with the skin of the fruit during this process because it is there where we find the compounds that are responsible for the colour, aroma and flavour of the wine. This contact, or maceration, is maximised through the different types and frequencies of pumping over operation, which is the action of sinking or wetting the cap.

The heat released during the fermentation causes an increase in the temperature of the must and the skins. It is essential to control this as it determines the speed of the fermentation and the nature of the aromas that are subsequently developed. With low temperatures we will obtain wines for drinking young whereas higher temperatures will give us wines for laying down.

Once the alcohol fermentation is finished (a process that can take between one and three weeks), there is the option of prolonging the contact of the wine with the skin in order to favour the ageing later in the barrel or of racking the wine immediately if we are looking for a lighter style of wine.

Except for a few exceptions, red wines undergo a second fermentation – malolactic fermentation – in which the acidity of the wines is reduced.

Rosé wine vinification

Rosé wine is made exclusively from red grapes. When it is a mixture of red and white wines/grapes it is called "clarete" although depending on the geographical area these terms can be used indistinctly.

Once the grapes have been stripped of the stems and crushed, they are taken to the tank where, after a few hours macerating, part of the must, which will have acquired a certain colouring, is removed. The alcoholic fermentation of this rosé must will convert it into rosé wine.

White wine vinification

White grapes are stripped of their stalks and squeezed. They are then pressed and only the must, without skins, goes into the tank for fermentation. In some cases the must can be left in contact with the skins in the press in order to increase the aromatic extraction.

Do you feel like a light, fruity wine or one that has been barrel-aged for a long period? How about a barrel-fermented Chardonnay?

Or simply decide on the style of wine that you would like to obtain and our technical team will guide you from the moment the grapes are brought into the wine cellar to obtain it.

Participate in the process as much as you choose, you can come and see the grape sorting, perform the pumping over, or sample your future wine in the barrel where it is ageing.