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 | LABORATION AND PRODUCTION |
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At the end of August the daily analysis of the sugar and ph values of the grapes begins and at the beginning of September the grape harvest starts although this varies depending on the state of the grapes.
For about 20 days, the grapes are harvested by hand in order not to damage them and they are taken to the winepresses. After that they are put through some machines that crush the grapes gently to obtain the "yema" grape must which is the base of good wines and then they are sent straight to the presses.
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Vineyards |
Palomino grape |
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The grape must which is obtained is put straight into large stainless steel deposits where fermentation takes place at a controlled temperature around 20º C for a week in which the grape sugar is converted into Ethyl alcohol. After various months, during which slow fermentation takes place, the first classification takes place, which is fundamental to the fate of the wines.
In the fresh, humid atmosphere of the winery, open to the west wind and darkened to avoid the effects of sun light, the wines are elaborated using the traditional systems of "criaderas" and "soleras" in 600 litre American oak barrels.
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The barrels are lined up in rows stacked up in three layers. The nearest to the floor are called Solera and contain the oldest and best quality wine. When wine is taken from this first layer for bottling, it is immediately replaced by an equal quantity of wine from the second layer, which is replaced by wine from the top layer. This system unifies and improves the wines, as the younger ones gain the characteristics of the older ones.
The key to the whole process is the passing of time and the "Velo de Flor" - or covering of yeasts of the "Saccharomyces" family which ferment and consume the residual sugars, protect the wines from oxidization and give them the pale yellow colour and smooth taste that characterize Manzanilla. The "Velo de Flor" needs nutrients to survive and gets them from the younger wines that are added to the barrels of older wines or Solera with very great care so as not to alter the "criaderas".
Labores de trasiego |
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Velo de Flor |
The rest of  's wines - amontillados, olorosos, palo cortados..., -with optimum alcohol levels, follow a similar process of aging in "criaderas" and "soleras" but in an oxidative process, as in summer and winter they lose their yeast covering.
The distilled alcohol ages in oak barrels to produce ´s extraordinarily old, exclusive brandies. Lastly, the vinegar from the bodega's wines slowly go through the "criaderas", all fifteen of them, until they reach the "solera", where the patience and enological wisdom of various generations obtain a product of exceptional quality, with a very different flavour and tone to other vinegars.
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