Following a very careful harvest, using purely traditional methods, the grapes are received at the winery, where they undergo a rigorous selection process. The selection criteria include the grade and age of the vine, and whether the grapes are for young or aged wines.

The stalks are removed before fermentation begins, and the results are wines that are very suitable for long periods of aging.

During fermentation, the must in the lower part mingles with that in the upper part, while at the same time, the temperature remains constant.

All of this is to assure that the process takes places with maximum homogeneity, so that none of the aromas naturally present in the must are lost.
When the fermentation has finished, the wine is filtered; once the solid matter has been removed, the wine is placed in storage tanks, where it is subject to quality control.

Our wines are made in accordance with strict control standards which monitor the temperatures for controlled fermentation as well as the proper temperature for storage.

The Mambrilla winery uses modern, stainless steel tanks, as well as the most recent filtering systems and cold stabilisation methods. This is what gives our wines the quality and prestige for which they are known.

Perhaps the most difficult part of creating a great wine is proper aging. The oak barrels must be carefully chosen, and then they must rest quietly, with no hurry whatsoever, between the necessary decantings.