Maximum care in the handling of the grape. Selection, destemming, crushing and vatting a few hours after harvesting.
Once the must is vatted, we subject it to frequent and gentle pumping over in order to extract all the organoleptic properties of each grape variety.
Some varieties such as the bonicaire and the tortosí ferment with their own yeasts, thus preserving the essence of yesteryear and the typicality of the Sierra Mariola.