The
selection process starts in the vineyard, picking during
harvest those grapes that are perfectly healthy and ripe
into boxes of 12 kilogram capacity. Simultaneously, the
discarded grapes are harvested in baskets to be sold to
third parties.
The
selection of shoulders and feet. The selected
grapes entering the winery have to pass a selection table
that consists of 3 belts: On the first belt, loose berries
are separated and grape juice that might have come along
in the cases. On the second, the healthiness of the grapes
is checked, eliminating defective bunches. On the third
belt, the selected bunches are cut into two parts: “feet”
and “shoulders”, for a distinct handling.
The “shoulders”, the upper part of the bunch
with superior qualities, is allocated to the Reserva wines,
whereas the bottom part, the “feet”, is used
for the young wine vinified by the carbonic maceration
method (whole bunch fermentation).
The fermentation takes place in conical stainless steel
tanks of small capacity. Later on, the wine is taken to
new oak barrels to complete the malolactic fermentation.
Yearly, one third of the barrel lot is renewed.
Pressing is accomplished by using an innovative system:
the water bag. They introduce
a bag through the top opening of the tank and fill it
with water. By means of the weight of the water in the
bag the grape skins are gently pressed extracting most
of the remaining liquid in the skins without oxidation
or extraction of herbaceous flavours. Thus, they restore
an ancient wine making tradition, obtaining a wine that
we call Trasnocho.
WINES FROM THE WINERY