After the destemming is led to small tanks of 1,000 liters where naturally and without synthetic activators or temperature coils, begins the fermentation where it usually lasts between five to seven days. Controlling the density and temperature twice a day never reaches a temperature more than 27-28º Celsius.

Once finished, the wine is extracted from the deposit for decanting and the skin is crushed for its pressing and subsequent use of it.

After choosing a predetermined coupage or a monovarietal so established, we determine within the lunar calendar, the best days and times for optimal bottling.

By the attraction of the moon to liquids, we try to be days waning/ascending in flower and/or fruit, without lunar nodes, storms or rain that can hinder the flow of particles and essence of wine.

Our vineyards are located in Almansa and Caudete in Castilla la Mancha and Villena in Alicante. It’s the only land without phylloxera and practically no fungal attacks.