Our winery combines craftsmanship (since we do so much by hand) with technologies that fully respect the natural processes, so that the wine will be a reflection of its origin. For that, we always seek simplicity in our processes.

Our objective is to preserve the essence of the grape, respecting the natural processes of transformation, so that the wine is representative of the land and climatic conditions from which it originates, and will thus be an honest reflection of its origin.
Thus we draw closer to the artisanal wine-making methods of the past, using the means that are available to us today, that are based in a hands-off approach that allows natural processes to predominate.

Our small winery, located on the grounds of our estate, is composed of separate and distinct cleanrooms, which serve to house the principle processes of transformation: cooling, hand selection, fermentation and aging.

The exhaustive selection, cleaning and temperature control processes allow us to transform our grapes in a natural way and assures that the wine stays on the path to quality.

In the winery, the grape is allowed to peacefully and naturally transform into its stable form, wine. We believe that we can get the best out of the grapes by providing patience, respect and loving care during their conversion to wine, giving them time so they might concede those aspects of themselves that best favor their new state.


Our wines are a product of a process of fermentation and maceration (pre and post fermentation) that can take, depending on the year, between 4 and 5 weeks to complete. The alcoholic fermentation begins spontaneously with a bit of yeast, respecting each zone's native yeast and subjecting the fruit to continuous stirring for optimal extraction. After this the wine completes a malolactic fermentation.

The transformation of grapes into wine is one that is done in phases, each done slowly and respectfully in order to preserve in the wine as much of the original character of the fruit as possible. The fruit transitions to a new and more stable state—wine—over time accumulating a wealth of nuances, but always proudly displaying its origins.

The wine is produced in 500-liter French oak barrels and 2500-liter stainless steel tanks, which allows us to vinify small batches separately, according to their origin, and monitor each one's development.

During maceration, keeping the grapes cold encourages the extraction of color, primary varietal aromas and fine tannins in an aqueous and non-alcoholic solution, all without suffering oxidation.

Little by little the grapes are brought to a temperature where the fermentation process begins. Fermentation completes, depending on the year, after 20-22 days.

Finally, we let the wine gently macerate, looking for a balance between what the wine gains in structure and power versus what it could lose in aroma if the process were overdone.

During this patient fermentation and maceration, the wine continues to gain form and personality naturally, without fanfare or further intervention except to refresh the skins, stirring to enrich the soon-to-be wine, taking care to not inadvertently put a halt to the gestation process.


Once the malolactic fermentation completes, the wine is returned to the barrel where it will stay for a year.

The harsh winter helps the wines to filter naturally. The cold causes crystallization, and natural settling to the bottom occurs, allowing us to filter minimally, because we believe that this practice tires and weakens the quality of our wines, and therefore sometimes some sediments might appear.

The barrels are kept in a small room, where it is easier to maintain a constant temperature of between 12-16°C and keep the humidity between 80-90%. These conditions are important in order to avoid excessive losses in the barrels.

With successive sample tastings we determine the degree of development that the wine has reached and the perfect time for bottling.

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