In August we make our first selection. It is called thinning, it is done by hand by professionals who remove some bunches in order to adjust the production so that there is a correct balance in the physiology of the vineyard and achieve a perfect maturation without stressing the plant too much. The amount of grape to be removed will depend on the area and the characteristics of each vintage.
The harvest is always done with the same people who already know our quality level when cutting each bunch, with this we can make a manual selection of bunches on the ground. The transport to the warehouse is done in boxes of 15 kg. And it takes less than 30 min. in arriving at the winery from the field. With this we avoid breaks and temperature increases of grapes before entering the tank and with this possible contamination of the grapes or unwanted fermentations.