The traditional method of maceration and gravity bleeding is used. Each plot of Garnacha is harvested separately, seeking a ripeness level that preserves freshness. The grapes are harvested very early, destemmed, and after a brief maceration, the must is extracted by bleeding—without pressing, solely through draining. Subsequently, this free-run juice ferments slowly at a controlled temperature in stainless steel tanks for approximately 20 days. Finally, the rosé wine is racked and clarified before bottling.
Wines of the Winery
Pagos de Araiz Winery
Chateau-style winery located on the outskirts of Olite, set in a spectacular environment. Modern and spacious winery producing high-quality wines with grapes sourced from...
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