The vineyard must be looked after throughout the year, beginning when the leaves fall with pre-pruning, winter pruning, green pruning and the pruning of shoots in order to limit production, phytosanitary treatment, replanting, etc.

The harvest begins when the grape reaches its optimum moment of ripeness. To set the beginning of the harvest, parameters such as acidity, probable alcohol volume and above all, the polyphenol index are taken into consideration. The grapes are picked by hand and the racemes are selected on the vine itself.

The grape arrives at the winery and the winemaking process begins. Different steps are taken depending on the wine being sought: carbonic maceration, a joven wine, crianza or reserva wines.

For alcoholic fermentation, autochthonous yeasts from the estate are used. The aim is to obtain a wine that is unique and characteristic of our terrain. For this, a few days before the harvest, a cask bottom is prepared with grapes selected from the Pago de la Pintora plot, which is then put into the vats to activate fermentation.

The maceration period. The time the wine remains in contact with the marcs in the vat differs in accord with the type of wine being made. In this way, joven wines fermented at low temperatures are macerated for 8-10 days. On the other hand, the crianza and reserva wines, which are fermented at high temperatures, are macerated for 12-17 days.

Crianza wines must spend time in oak casks (12 months for crianza wines and 24 months for reserva wines). During this time and thanks to the slow oxidation process the wine undergoes in the cask, it acquires the aromas of the oak. Later, in the bottle cellar these aromas blend with the aromas of the fruit for a further 12 months.