3. Wine production
When producing white wine, the white grapes pass immediately to the wine press where the pulp is extracted.
Once the impurities are removed, fermentation begins at a controlled temperature of 17ºC.
When producing rosé wine, the red grape is put into deposits where it is kept between 6-12 hours, in contact with the pulp, in order to extract the colour and aromas.
Fermentation takes place at a controlled temperature of 18ºC.
When producing red wine, the grape is left together with the skin for 5-15 days, guaranteeing a complete extraction of the wine tannins, resulting in a wine with a good aptitude for maturation.
Fermentation takes place at a controlled temperature of between 25ºC and 32ºC.
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