Our dry red wine is a mixture of garnacha (70%) and tempranillo (30%) grapes. We keep it in a barrique, a 225 litre oak barrel (300x75cl bottles) in the cellar at an even temperature of between 10-15C.
Our sweet wine is a mixture of garnacha (70%) and alarije (30%) grapes. We keep it in a 128 litre oak barrel (150x75cl bottles).
We have a third barrel where we keep 64 litres (85x75cl bottles) of distilled grape alcohol, over the next ten years in oak it will turn into brandy.
Our sweet wine is a mixture of garnacha (70%) and alarije (30%) grapes. We keep it in a 128 litre oak barrel (150x75cl bottles).
We have a third barrel where we keep 64 litres (85x75cl bottles) of distilled grape alcohol, over the next ten years in oak it will turn into brandy.
We keep the dry red and sweet wines in oak for 12 months. The contact with the charred wood inside the barril adds vanilla/coconut flavours to the wine. A small percentage of liquid evaporates through the wook in the barrel and every now and again we fill the level up to the brim to avoid oxidisation.
Garnacha in particular is very sensitive to oxigen and it would spoil the wine. We keep the level up to the rim regularly.
This winter is particularly wet and cold in central Spain, colder than London and with just as much rain. The vines are dormant at present.
Garnacha in particular is very sensitive to oxigen and it would spoil the wine. We keep the level up to the rim regularly.
This winter is particularly wet and cold in central Spain, colder than London and with just as much rain. The vines are dormant at present.
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