Red Wine called "De año"

It is also called "cosechero". This wine is young, only one or two years old, and it keeps its original freshness and fruity taste. It is made following the "old times" style called "carbonic maceration". This wine is made with great craftsmanship and each winegrower tries to improve it year after year, mainly by "pampering" the vineyard so as to get a high quality yield.

Until the end of the 18th century the wine was elaborated in this way. From then, since the "cosechero" wine is difficult to preserve, the winegrowers considered to adopt the Bordeaux process, which consists of removing the stalk from the bunch of grapes before the fermentation begins.

Red Wine called "Crianza"

By means of the Bordeaux process also called "despalillado" (stalk removing) winegrowers get a type of wine that is aromatic, bitterer and sour. It is not so nice, if it is consumed when it is still young, as the one obtained by the system of Carbonic Maceration. These wines are reserved for the type called "Crianza".

The "crianza" wine is made in casks of 225 litres with periodic moving until it is bottled.

Thanks to the experience that history provides, the oak tree wood is considered to be the most suitable for this activity among all the existing types. This wood has an influence on the colour, bouquet and composition of the wine.

  Carbonic Maceration ( With grape stalk ) Bordeaux System ( Without grape stalk )
Tear Medium Heart
Proof 12,0 12,7 12,7 12,8
Acidity 6,0 4,0 3,5 5,5
Colour Index 3,0 7,0 9,0 6,0

Types of wines:

Year Wines that are one or two years old. They keep its original freshness and fruity taste.
CRIANZA Red Wine: it is at least three years old from the beginning of the process. It must be kept in a cask at least for one year.
White: It is processed in the same way as the red wine but unlike this one it has to be kept in a cask for at least six months.
Wines selected from very good vintage years
Red Wine: It is over three years old from the beginning of the process. One year in a cask.
White: Two years old and at least six months in a cask.
Wines selected from excellent vintage years
Red Wine: Five years. Two in a cask and three years bottled.
White: Four years old and six months in a cask.


Carbonic Maceration

This involves including the whole grape clusters in a sealed container. Here the grape is suffocated to commence the fermentation process, producing alcohol. Once the juice-must gets its colour from the skin, it is passed on to casks, without the branches, where it concludes its fermentation. Depending on the duration within the sealed container, they may be characterised as:

  • Tear
  • Yema or medium
  • Press wine

Stalk Removal System

Also known as stem stripping, Fermentation of the broken grape, consisting in removing the stalk before commencing the fermentation.