The first wines

Each new vintage, a prodigy is repeated. Controlled fermentation transforms the must into wine, a natural process that is completed in the traditional cement tinajas. Lined up in old cellars, the pale, aromatic liquid is slowly refined in the tinajas.

We see it bubbling on the mouth of the vat: once it begins its journey, it will be bottled either as a young white wine or it will be transferred to the butts to become what we call a vino generoso: fino, amontillado or oloroso. Its merits and our experience decide.