The perfect combination of new technologies with the traditional know-how of the locals, who are the ones most familiar with the way Verdejo behaves.
Small stainless steel tanks where cold pellicular maceration is carried out to achieve greater extraction of aromas. Light pressing in which only the free-run must is used for the low-temperature fermentation (15ºC), which will take place over 19-21 days depending on the development of the wine.
After fermentation, the key factor is the stirring of the lees, or ‘bâttonage’, to give the wine a greater smoothness as well as much more structure on the palate.
The winery is IFS-certified (International Food Standard).