We pick our grapes in September for their subsequent transfer to the winery. Once in the winery, previously analyzed, we proceed to crush the grapes. This is the moment when the berries are broken to start extracting the must, which is called crushing and pressing.

For the production of red wine, the must is introduced together with the skins in stainless steel tanks at a controlled temperature to macerate. Here the alcoholic fermentation begins, in which the sugar in the must is converted into alcohol by natural yeasts.

After this process, malolactic fermentation begins, in which lactic bacteria, naturally found in the grapes, intervene. Their mission is to transform malic acid into lactic acid and therefore reduce the acidity of the wine. In addition, at a chemical level, the wine is stabilized.