Our production has been designed to make 20,000 bottles of special wines that were born from a tireless searching of improvement.
The first selection of the grape is carried out during the manual grape harvest, transported in boxes of 15 kg and when it is arrived to El Gordo winery its temperature is 1ºC lower during the 24-48 hours in cold storage. After this peculiar maceration, a second selection of bunch is carried out and a third one is made after the seed is de-stemmed.
Without being crushed, the gapes go to the open barrels and fermentation deposits. The biggest one has a capacity for 3,000 kg, isothermal, with cold and warm independents circuits. After a few days of fermentation hold, between 4ºC and 10ºC grades, alcoholic fermentation is carried out while a big work about the peels removal is done with stirring, shaking and jolting.
Pouring the wine in vats has a timing of 18 and 25 days depending on the variety and the year. Sometimes after fermentation, the wine is stored a time in maceration postfermentative for a better extraction of the pips. After alcoholic fermentation and later maceration, the wine is carried to the barrels where malolactic fermentation is done spontaneously with weekly stirring. Its duration depends on many factors but last barrels must be done at the beginning of March.
The wine of each variety is first months of aging apart, afterwards packing is carried out. Taking into account vintages are not alike always, however the best wine is the objective to achieve. All our barrels are made of French oak. N-A wine stays over 28 months in new barrels and Atencia wine around 16 months where the 33% is done in new barrels. The use of each barrel will never be superior to three wines. End up the barrel aging , wines are bottled and stored in metal cages where they will let settle the time needed to achieve the perfect fruit and wood integration.
