The winery

Tradition since 1806

The year 1806 is carved into a schist stone at the entrance to our lagar, marking the year it was built.

With four schist lagares still in use, one with a capacity of 1,650 litres and three of 5,500 litres each, we can make almost 20,000 litres at once while giving each drop of our wine a personal touch.

Schist lagares naturally help keep temperatures low. To prevent excessive heat during fermentation, we also invested in a cooling system. Our winemaking continues to respect traditional methods while benefiting from modern technology.

Winemaking

As in the past, the grapes are placed in a traditional schist lagar and trodden by foot.

Because repeated treading can be monotonous, particularly at night, Hugo invented a unique mechanical system to complement the traditional work.

Time for every wine

For ageing, the winery has stainless steel tanks with a total capacity of 35,000 litres and 140 oak casks holding 32,200 litres. This storage capacity allows the wine to rest for its first 9 to 12 months in stainless steel, followed by another 9 to 18 months in oak casks for its final touch.

Following the wine's development

During the harvest, samples of our grapes and must are taken regularly to an independent laboratory for advice on the recommended treatment during fermentation.

Throughout ageing, wine samples are also taken to the laboratory every month to follow their development.