From a technical point of view our winery is up to date, nevertheless the methods of vinification are traditional. The yeasts derive exclusively from the grapes. The first clarification of the young wine is done in temperature controlable stainless steel tanks. For further maturation the wine is tranferred for 9 to 12 months into barriques of 225 litres made from american or french oak. Malolactic fermentation takes also place within the barriques.

Technical procedures like must concentration, cryoextraction or the Spinning Cone Column, are not employed. Likewise chaptalization or the addtion of water for alcohol reduction are never done. Our only aim is to express the specific and unique “terroir” of the Sierra de la Contraviesa. Nothing else!