After the winter deadwood pruning, once the vines begin to sprout, we carry out the green pruning to control their production and to improve air circulation. This will result in a homogeneous maturation and better health for the plants. Once the erosion (coloration) of the grape is completed, we start thinning in order to balance the size of the bunches and improve grape quality.  The exact time for the harvest is determined by grape analysis and tastings from the second half of August.

Grapes from the older vines go mainly into the production of our higher end wines, Amigos and Pañofino. They are hand-picked in 15 kilogram / 33 pound cases and once in the winery, they go through the selection table, leaving only the
perfect bunches with which to produce the must. The younger vineyards, which are trained on trellis, are mechanically harvested.

Once the bunches have been destalked they are placed in stainless steel fermentation tanks. The temperature control and the maceration time depend on the grape variety and the vineyard of origin age. The malolactic fermentation takes place in concrete tanks, coated with epoxy resin and with stainless steel closures.  Afterwards the wine is placed in oak barrels for the time required. Finally the wine is bottled and is stored until labeling in a warehouse with humidity and temperature control.