Red wine comes from red grapes and is made from the previously crushed ‘hollejos’ or the initial residue of skin and seeds from the first pressing, which add a rich variety of colours, aromas and tastes to the final product. Once the grapes are stripped and pressed, the resulting paste is transported to the fermentation unit.

There, a small amount of sulphur trioxide is added in order to prevent the oxidisation of the ‘mosto’ and thus prevent the development of possible bacteria.

The temperature is controlled during the fermentation process, after which the separation process starts (the separation of what is now wine from the ‘hollejos’ or first residual extracts) The next phases involve maturation and filtration.

Those wines that move to the next phase of ‘crianza’, ‘reserva’ or ‘gran reserva’ will have been chosen from among the best grapes and will have undergone a rigorous process of quality control. After remaining in the storage units the wine is then moved to oak barrels, where it stays for some years. After the barrel storage period, the wine is moved to the final stage in the crianza or ageing process before it is sold on the market.