How the wine is made
To make a wine of excellent quality, it is essential to start from a good quality raw material, that is to say, from a premium quality grape that is in its premium stage of maturity.

The grape is the fruit of the vine, it grows and forms itself on the plant, until it´s mature, forming part of what is known as, the grape cluster. The grape cluster is made up of two main parts: -The woody or rough part- and the grapes; these are composed of: the skin (which greatly influences the flavour of the wine), the seed and the pulp (which contains the juice). The complete growing cycle of a grape consists of several stages.The first stage is called the herbaceous stage: -it starts when the grape forms and ends when it changes colour. The second stage is called the translucent stage: during this period of time, the grape increases in size and changes colour. The third stage is the Maturing stage: it continues on from the second stage and ends when the grape is mature. The grape gradually gets larger. It accumulates natural sugars, becomes sweet, and at the same time it loses its acidity. Once the grape is at its optimum stage of maturity, harvesting begins. After the grapes have been harvested, the unique process, that will change the grapes into wine, commences, that is to say, from start to finish, from the arrival of the grapes in the cellar, until their leaving the cellar, after they have been made into wine. The whole process is carried out in the cellars. Once the grape is in the cellar, it is subjected to several processes.

The first stage: The beginning of the wine making process.

-The grape harvest (picking the grapes by hand or with machinery), extracting the juice by crushing, straining and pressing the freshly-picked grapes, before the fermentation process begins. Adjusting the juices (the changing and improvement of their composition), so that they will yield better wines.

- Wine making (the series of procedures carried out to change the grapes into wine). These procedures are different according to the wine that is desired.

                        - Pressing (breaking the grape skins to extract the juices).
                        - Cleaning out the juice so that fermentation will take place in sterile conditions.
                        - Adjusting the must (to suppress or reduce possible imperfections).
                        - Pouring the juice into vats.
                        - Fermentation (changing the juice into wine using yeast).
                        - Removing it from the vats.
                        - Decanting.
                        - Clarifying and stabilizing processes.
                        - Bottling the wine.

                        - Mechanical procedures: crushing, removing the stalks and the addition of a sulphite solution.
                        - Pouring the juice into vats- Maceration and alcoholic fermentation.
                        - Removing the juice from the vats and pressing the remains of the grapes.
                        - Fermentation (combining malic and lactic acid).
                        - Decanting.
                        - Clarifying, filtering and stabilizing procedures.
                        - Bottling the wine.
 

                        - Removing the stalks and crushing.
                        - Straining.
                        - Cleaning out the juice so that it will ferment in sterile conditions.
                        - Fermentation
                        - Removing it from the vats.
                        - Decanting
                        - Clarifying and stabilizing processes.
                        - Bottling the wine.

The second stage: Stabilization
- Clarifying processes (natural or forced cleaning). -Filtering (with different kinds of filters). -Different approved treatments (physical and chemical) are applied.

The third stage. The standing and ageing period
After fermentation has taken place. If a young wine is being made, it is stored in refrigerated, isothermic stainless steel vats with nitrogen until it is bottled, in order to preserve all of its properties.

- Wooden casks. Other types of containers.