Our Processes
The grape treatment area, harvested by hand and reserved in 12 kilo boxes so that it arrives at the winery in the best conditions, is equipped with specific machinery in order to obtain quality musts that preserve all their physical and chemical characteristics .
The production space has stainless steel vats with cooling jackets and automated maceration systems that allow us to ferment white wines at temperatures between 14 and 16ºC, and red wines up to a maximum of 24ºC. The wine storage vats are also located in this area.
The aging area, located in another building of the winery, is below ground level in order to ensure the conservation conditions inside the room, which is air-conditioned and with temperature and humidity control with the ‘objective to guarantee a better stability of the wine.
Here we have stainless steel vats for the storage of young, white and red wines, as well as aging barrels of French and American oak, of various capacities and with different interior roasts, which allow us to combine the best aging of each of the varieties we grow and achieve, in this way, the best characteristics of each of them.
After this aging period, the winemaker will be in charge of combining each of the varieties to achieve the personality and characteristics of SANUI wines.
