The maturation (or ageing) of the wine is done in French and American oak barrels, each with a capacity of between 225 and 300 Litres. This process lasts 12 to 36 months, depending on the wine we wish to produce (crianza, reserva, etc.)
4. Ageing in oak barrels
The most important step in wine production happens in
our subterranean wine cellars, excavated within the
mountainside itself, from 8400 special sandstone slabs.
These sandstone slabs are special because they absorb
up to 20 tonnes of water during the winter months, to
maintain a constant humidity level the whole year round.
5. Bottling
This is done by our fully automated installations,
guaranteeing the superior quality of our final product.
The wine cellar is the final destination of the wine before
it is labelled. Here, it will remain to rest for between a
minimum of 6 months up to several years, again
depending on the type and characteristics of each
individual wine.
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