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Production and Aging

The techniques used in the handling of the grape, must and wine, the control of the fermentation and the process of preservation, shall always have the premise of the maximum possible quality maintaining the traditional character of the different types of wine, taken special care of the obtaining of must, so that the performance does not exceed the 65% of red grape and the 70% of white grape.

The elaboration and storage takes place in tanks of stainless steel and barrels of French Oak, American Oak and/or Center European Oak of between 225 and 330 liters.

One outstanding peculiarity, which grants part of its character to the quality wines from Granada, is its fermentation on caves (though not in all cases), as its inside ensures a more natural and healthy environment than the one created by artificial air conditioners and an unalterable constant temperature and illumination.