Back at the winery, the grapes are first analysed to determine important parameters, such as the degree, acidity, colour and the phytosanitary condition. Using the results, the grapes are sorted by quality, and any that do not meet the required standards for our wines are rejected.
Clusters used for making Capricho de Landaluce are harvested in boxes with a capacity of 20 kilos to ensure that they reach the bodega in ideal conditions. They are then taken to the sorting table, where any clusters with imperfections are removed.
The clusters are then taken to the stemmers, where the stems are removed and the grapes are placed in fermentation tanks.
Alcoholic fermentation is a natural process, in which the sugar contained in the grape is slowly transformed into alcohol. Contact with the skins also provides the wine with the substances that give it its colour and aroma.
The winemaking hall at Landaluce is a rectangular room with 22 stainless steel tanks of different capacities, ranging from 25,000 litres to 500 litres. All tanks are fitted with individual overpumping systems, temperature inspection probes and a cooling and heating system.
Once the alcoholic fermentation is complete, the secondary, or malolactic fermentation takes place naturally. In our case Elle de Landaluce and Fincas de Landaluce are fermented in stainless steel tanks and Capricho de Landaluce in new casks of French oak.
The wines then begin the ageing process in the cask. Every four months, the wine is racked, a process which consists of transferring the wine to empty casks. This important process removes any impurities precipitated during ageing and helps air the wine.
Once the wine has been aged in oak, it is bottled to refine its qualities until it is ready to be enjoyed by the consumer.