In 2008, after returning from my first harvest in Argentina, I seriously considered the idea of starting my own winery. I quite felt the need to apply all the experience I gained in all my trips around the wine world.
After seeking buildings in the nearby areas, I found an agro industrial warehouse, with the adequate surface area to be able to take on the entire production of the vineyard.
Three stainless steel adjustable vats of 1500 L capacity were installed, in which we combine the best grapes selected in San Felices: we sort grapes in the vineyard and again further in the winery. We ferment them at 25-26ºC.
Once alcoholic fermentation (process of sugar into alcohol) finishes, a daily tasting of the wine is made until we decide it is time to run it off and press it. Both base and press wine will carry the Malolactic fermentation out (Malic acid processed into Lactic acid). When this stage is finished, they will be ready to be racked into oak barrels to start ageing.
There are another four stainless steel tanks of 10,000 L capacity with which we intend to increase our volume of wine as market demands. We currently produce the rest of the Estate to sell the wine to other wineries in need.
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