Both the cultivation of the vineyards as well as the elaboration of the grapes in the winery are carried out in accordance with the EEC Regulations Nē 2092/91 of the Council of European Communities and they are supervised by the Ecological Agricultural Committee of the Community of Madrid.

 

 
 


The grape selected goes from the stripping machine which removes the stalks to the temperature-controlled stainless steel fermentation vats. The fermentation is carried out at 28 ēC and the maturation process lasts between 15 and 20 days. When the vat is emptied, the solid material is passed through a pneumatic press for its gentle extraction. The wine is cleaned chiefly through its decanting, avoiding as much as possible any unnecessary movement.

Given that the process strives to be as natural as possible, small sediments might appear at the bottom of the bottle which do not affect the quality of the wine at all and merely reflect its exquisite elaboration.

The ageing process in the French and American oak barrels lasts a minimum of 6 to 12 months, depending upon each case, and then the wine spends at least another two years in the cellar.