THE WINERY
After reviewing several rough plans in our quest for the best design, both on an aesthetic and a functional level, we decided that the most suitable option was to build an underground winery.
The aging room is located 15 metres below ground and was excavated from the rock. With a surface area of 350 m2, the barrels are stored here in absolute silence, completely isolated from vibrations, heat and light. The temperature is kept constant at between 10 and 15º C throughout the year, with humidity levels at 75%. The barrels are housed in groups of four on transportable metal racks to allow for unrestricted movement in the winery to facilitate cleaning and sterilizing tasks. We have 60 new french oak barrels of 225 litres each.
Fermentation
Reception and destemming
Aging room
The destemming and vertical unloading area is on the floor above the fermentation tanks, as is a technical area housing the cooling equipment and the visitor reception and customer service area. The loft above this area features an audiovisual zone for 15 people and the tasting area. The winery is located opposite the vineyards among the pines and is designed to be completely accessible to people with limited mobility.
The 350-metre fermentation room is located 10 metres below ground and 50% of its perimeter is enclosed in glass to let in plenty of natural light in which to perform our day-to-day work. The same level houses a 240 m2 cold store for cooling the grapes. For the fermentation process we have seven 5000-litre fermentation tanks and two 3000-litre tanks as well as two 5000-litre units that are always full. All of our tanks feature computer-controlled double cooling chambers that allow us to ferment at different temperatures in each one while keeping strict records throughout the fermentation process, second by second, for our evaluation and guarantee of quality.
Remontage is programmable and is done automatically and internally to guarantee controllable fermentation and to prevent alterations or spontaneous fermentation. The quality control laboratory occupies 28m2 of the fermentation room and features all the necessary equipment to analyse the grapes and wine in each phase of production.
