All of our vineyards are within a 10 km radius of the winery, enabling us to reduce the energy we consume in the use of machinery or treating the vines and travelling to and from the winery. We therefore confirm our dedication to the environment as we generate minimum waste and respect our surroundings.
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HARVEST
In our winery, we insist on using a healthy grape, with perfect ripeness to enable us to elaborate our well balanced wines with smooth tannins. From September onwards we do grape tastings on a weekly basis to establish the perfect moment to start picking.
Our demanding winemakers make sure that each vineyard is harvested at the perfect moment, even though sometimes we need to stop and start on various plots.
THE VEGETATIVE CYCLE
The vine lives in production for many years, sometimes up to a hundred, therefore, there is an annual vegetative cycle that culminates with the harvest to restart the following year. The annual cycle of the vine presents different phases that, in a simplified way, are exposed, referring them to the calendar.
THE PHASES OF THE VEGETATIVE CYCLE
January. The vine remains at rest from November to March, when its temperature increases with the increase in temperature. In this time, pruning is done, it is about cutting the branches of the last harvest because they do not bear fruit.
March-April. "Crying" appears as the first manifestation of the annual activity of tension. It lasts approximately three weeks and is named after the flow of colorless liquid in the pruning cuts. When a temperature of ten degrees is reached, an "outbreak" emerges that begins with a swelling of the shoots and small initial leaves or "foliation" appear.
May. At the end of this month, the "flowering" takes place. It consists of the opening of the flower with detachment of the corolla and fertilization. Vulgar fertilization is called "set of fruits". These initial fruits, very small, that form the cluster, are very acid and green, they are called "agraz". The climatic conditions at this moment are very important, since they will condition the fruit both in quality and quantity. At this time, it is convenient to oxygenate the soil and eliminate the competition of unwanted herbs.
June. When the buds of the strain have budded, a green pruning is performed, which consists of leaving a fixed number of stems (buds) per thumb, generally 2. The objective is to eliminate the excess plant mass of the plant to improve the yield and quality of the grape by increasing the area of useful insolation and limiting the number of bunches per vine.
July-August. At the end of July, a phase called "veraison" is manifested. In it, the grains of grapes stop being green to become yellowish in the white and pink varieties in the inks. The grape begins to lose acidity and accumulates sugar. If the harvest is excessive, proceed to the "thinning", action to eliminate defective bunches or not mature so that the rest gain quality.
September. The "poisoned" grains go from being very acidic to being purely sugary, the skin of the grape softens progressively and in the inks it takes an intense colour. It is about ripening whose purpose is difficult to define and which ends with the harvest.
October. The harvest or cut of bunches is carried out to vinify. The winemaker will judge when appropriate, depending on the type of wine you want. If it continues, fresh and green wines appear, and if it delays it, wines of more grade and colour may appear. We harvest them in boxes of 15 Kg and we pass the harvest by cluster selection table and then by selection of grapes.
November. Already before the harvest, the tension is moving towards exhaustion. It is a path to the latent phase of winter. The branches harden, the sap accumulates in the stem and the leaf becomes tobacco coloured and falls. In March, another cycle will start again with "crying".
