Our vines can be found mainly in La Vid and San Juan del Monte, on the edge of the Burgos part of the Ribera del Duero (West-East). They are situated at an altitude of between 828m and 840m in poor gravely soils consisting of sand and clay.
This region is characterized by its moderate to low rainfall (450mm/year) and is known for the wide difference in temperature within each season with extreme temperatures in summer when at sun set the temperature is at around 12ºC and yet at midday reaches around 40ºC. These climatic conditions greatly influence the vine cycle playing a fundamental role in the development of the plant, the ripening of the grapes and the quality of the wines it produces.
The cycle of the vine is closely monitored and nurtured throughout the year by highly qualified people who add personality to our wines.
We have 40 hectares of vines of which 30 hectares are young and 10 hectares old vines (between 60 and 90 years old). The main variety grown is Tempranillo but we also have 3 hectares of Cabernet Sauvignon and one hectare of Merlot.
The Ribera del Duero finally comes the long-awaited moment after a year of hard work: the Harvest
After having decided after a selection of vineyards which is going to begin, we began to collect the bunches of Tempranillo from the old vineyards, from 60 to 90 years old, everything is picked by hand in boxes of 15 Kg
The grapes are hand selected for quality on a selecting table .We throw away any that are not up to the required
The grapes pass through a de-stemmer and return to the selecting table where they are again checked on a vibrating table for quality
The harvest of the younger vines is also done manually in trailer which holds up to 2200 kilos. The grapes are taken to the winery within an hour of being picked.
The grapes are hand selected for quality on a selecting table .We throw away any that are not up to the required level, pass through a de-stemmer and return to the selecting table where they are again checked on a vibrating table for quality.
The harvest of the younger vines is also done manually in trailer which holds up to 2200 kilos. The grapes are taken to the winery within an hour of being picked.
When the grapes reach the bodega they are gently and slowly put through the hopper. The grapes are passed into a de-stemmer where the grapes are removed from the bunch and finally they are pumped into the tanks.
The wine is held in 22,500 litre tanks until is has undergone the alcoholic fermentation process and is left a few days to macerate. After running off the wine it then undergoes malolactic fermentation and is passed into barrels for a length of time depending on which type of wine it is destined to become.
The barrel room is one of the restored areas, maintaining the original arch of stone and the walls. Perfectly equiped for keep the temperature and humidity constant all the year.
The ageing is done in oak barrels , 50% american and 50% of french.
