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The master house was
built at the end of the XVIII century, and the cellar in 1806.
Most of the buildings are dedicated to the wine making process;
there are cellars for fermentation, storage, and aging, as well as
hangars used to store machinery, tools, and equipment.
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The old cellar was
modernized in 2000, enabling greater control of the fermentation
process, wine follow-up and preservation. The old oak casks
have been replaced by epoxy coated vats.
The 17, century old, oak casks are now part of the heritage of the vineyard;
they belong to a unique and fascinating history. This classic
cellar is occasionally the site of art galleries or special events.
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For some wines,
aging in oak barrels is
the final stage before bottling. This gives a slight hint of
wood to the wine, develops flavor nuances and softens the tannins. Subtle aromas of
vanilla, cedar, caramel or toasted bread are enhanced during this
stage.
A professional
oenologist assists the winery operations and a lab provides all
necessary analysis in order to control various factors, such as
alcohol, acidity, and intensity, among others.
Experience is, and
will remain the key of the alchemy. |
