The wine making process begins with the following steps:
Harvest: performed between the end of September and October. Initial grape selection
is made.
Transport to cellar: It is important that this be done as delicately as possible, to avoid any damage to the
grapes or premature fermentation. Therefore, it is recommendable to use boxes with capacity of up to 15 kg.
Unloading: The grapes are carefully transferred to the reception hopper, from which they
are taken to press. The sugars, alcohol content and acids are measured in this phase.
