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| Grape harvest. |
We check our vines meticulously during the whole year, with the most advanced technologies as well as visiting our vineyards continuously.
This full-time and personalized dedication allows us to determine the precise moment for the grape harvesting, which is different for each variety according to its best maturity degree. In August, we harvest the green grapes from the secondary flowering to make our cooking condiment Agraz-Verjus (Verjuice). In the first weeks of September, the small berry Moscatel (muscat) enters the winery and some days later we pick the Merlot, Tempranillo, Chardonnay and Viura. Garnacha, Graciano and Cabernet-Sauvignon will be the last ones. Annually, we harvest less than 1 million kilos of grapes and each one is treated with extreme delicacy.
The land is worked in a traditional way but using modern instruments. Almost all the processes are mechanized. Our viticulture is focused on achieving grapes with the best quality.
The grape harvest is the wine party because it’s the final step of the work previously made at the land. This work begins with the pruning in the first months of the year. The vine shoots of the preceding harvest are cut in order to form the vine that will bear the fruit the next year. We make a short cane pruning (double Cordon pruning) in order to reduce yields and increase concentration in the future vintage.
After the winter dormancy period, the vineyard springs up in April as temperature rises and spring comes up. The flowering period starts on May. The green pruning is carried out on June and July in order to favour the product quality.
This work on the land continues at the laboratory of our winery, where we search the greatest extent of excellence for our products linking new technologies with our own experience.
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