When the polyphenols, sugars and temperature are ready, it comes the moment to harvest. Tempranillo, Merlot, and Cabernet Sauvignon in this order are going down to the cellar in 20 kilos crates, to avoid pressing the grapes and loosing aromas.
Grapes arrive with a low temperature to the selection table from where they go to their respective stainless tank. Small tanks to have a regular temperature at any point of the must, and with refrigeration to avoid high temperatures.
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Once that natural yeast have ended its job (total consumption of sugar), we maintain the skins in maceration to provoke the exchange of components between the skin and the juice.
The malolactique fermentation is done in barrels, in tanks or in both depending on the decision of the year.
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