It also has a bottling room for 1,500 bottles per hour and with option of applying standard plug or stelvin closure. The winery has a fully fitted out room with American and French oak casks for the aging process. The final process involves centrifugation, diatoms filtration, cross-flow filtration, membrane filtration and horizontal centrifugal separator for lees.
The wine is stored in 103 tanks, with capacities ranging from 5,000 to 1,100,000 litres. The must of the white wines are floated before its fermentation in tanks with temperature control while the reds are subjected to malolactic fermentation simultaneous with the alcoholic fermentation. Pressing then takes place in pneumatic presses, ensuring premium quality red wine or white musts. Each variety is discharged in its corresponding hopper and subsequently crushed, de-stemmed, sulphited and pumped to the maceration. The harvest takes place when the grape reaches its optimum point of maturity. The computerisation of the entire process and the supervision of the technical equipment of the winery is the best guarantee for offering high-quality wines that meet the needs of the consumer.
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