Referent in the almerian wine industry

To get good quality wine, it is necessary to start with good quality grapes, so the vineyards are of great importance. At 42 hectares of plantations owned by the plant, we grow grapes such as Tempranillo, Merlot, Garnacha and Cabernet Sauvignon with a 2.25 x 1.50 landing frame.

They are carried in double cord trellis with a load permission of 2.5 kg. To obtain this load of clusters to maturation date, there need to make a thinning, leaving the best clusters distributed homogeneously by the strain. The branches need to blunt so that the sap is used in ripening them instead of in vegetative growth.

If thinning is not carried out at this time, it can influence the vegetative cycle of the plant, increasing vigor for the next year or favoring the excessive growth of the berries, leading to a phenomenon of color dilution. It is advisable that they have enough foliar mass around the cluster to protect the clusters from mid-day heat shocks that occur in this climate.

The low rainfall makes it necessary to use drip irrigation, correctly programmed to avoid excess water and favor the correct ripening of the fruit.

From veraison, which varies depending on the variety, weekly monitoring of maturation is carried out until dates close to the harvest in which this monitoring is more continuous. In this area, due to altitude and climatic conditions, sprouting occurs one month before compared to other regions. The harvest is made in the month of September.

The harvest is manual, taking only the bunches that are in perfect phytosanitary and maturation conditions. Transported them in boxes of 10 kg to the winery where then a manual selection of the best bunches is made before going to grinding.

Thanks to these monitoring of the vine in the field we have an excellent raw material to make the wine. Our wines ferment separately in stainless steel tanks at a controlled temperature of approximately 28ºC, followed by a maceration with the skins of about 25 days. After this the malolactic carbonic fermentation is carried out.

To finish the process, the wines destined to aging are passed directly to French and American oak barrels, then there are made the coupages of different wines and finally bottled.

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