We plan the optimum harvest time for each varietal. The grapes are destemmed and crushed to obtain the musts which are then fermented at a temperature of 17°-18°C. Once all the fermentations have been completed and the wines have been stabilised we prepare the coupage. Each varietal contributes its special properties: the macabeo renders wines with moderate acidity and a rich floral bouquet, with a delicate structure. The xarel•lo varietal produces wines fit for aging thanks to their structure, good acidity and good alcohol content.
Finally, the parellada renders wines with full fragrances and floral notes. After the blending process, the bottles are stacked in our underground cellars at a constant temperature where the second fermentation takes place successfully.