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While the nature imposes its sure and harmonious rhythm in Luberri’s vineyards, the cellar has an outstanding role shaping the profiles that come from production: the uniqueness of the maceration, the quality of the wood, the extreme respect in all processes.
After a rigorous selection of fruit, the wines of the year are made following the traditional method of carbonic maceration: the whole bunches are dumped into the tanks, where part of the grapes begin an intracellular fermentation that ends up giving wine a great aromatic intensity, a very lively color and a high acidity.
Meanwhile, on the other side of the cellar aged wines, oblivious to the outside, are still evolving in the silence of the oak barrels. In a few months, six, twelve, eighteen or twenty, they will be bottled to reach the tables and the best moments of consumers. |