Early manual harvest to preserve the freshness of the grapes. The grapes go to the press after being destemmed. The must undergoes natural racking in a steel tank and the next day it is transferred to new 500-liter French oak barrels for the development of alcoholic fermentation.
This lasts around 20 days, after which it is racked and aged again in the same barrels on its fine lees, with regular batonnages, for 7 months. In the month of May, following a gentle fining, it is bottled.
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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