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.03.01

WINERY

 
 
 

The winery consists of three buildings equipped with temperature and humidity control, each one independent from the other.

The cellar is fitted with stainless steel deposits, designed by Peter Sisseck, with a temperature control system, wich allows the alcoholic fermentation to take place, with cold and long maceration. The wine cellar also consists of a laboratory, where the analytical controls take place.

The cellar where the wines are left to age is equipped with a cooling sistem, only used during the summer period. The floor is of natural gravel which ensures that the level of humidity is always correct.

In addition, there is also a room where the labelling is done and another where the wines are left to rest.. These are both seperate rooms which have natural ventilation to ensure the renewal of oxigen.

 

 
 

 

.03.02

WINEmaking PRoCESS

 

ALL THE HANDLING PROCESSES ARE CARRIED OUT WITH THE MAXIMUM RESPECT TO THE GRAPE, TO TRANSMIT ALL THE EXPRESSION OF THE STATE.

 
vendimia

HARVEST

Hacienda Monasterio harvests grapes by hand and gathers them in plastic boxes in order to avoid damaging the grape.

Once at the cellar and before the stripping, a first grape selection is carried out and all the grapes that do not meet our quality parameters are rejected. Grapes are not crushed.

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fermentacion

FERMENTATION

Fermentation is done only with natural yeasts. Its temperature depends on the harvest quality but usually it ranges between 28 and 32 degrees centigrade. After fermentation, the wine must remain in contact with its solid part for 2 or 3 weeks to get the perfect extraction of tannins.

Malolactic fermentation is made in 100% French oak (Allier) barrels, with quarterly racking of each barrel (method: barrel to barrel). This method allows a very precise separation of the wine with its lees

crianza

AGEING

After a period of 12 months ageing in french oak barrel, the wine is still clarified with fresh eggwhites to get a better stabilization of colour.

Generally, the wine is bottled after 18 months of ageing in oak barrels, but the ageing time is adapted to the specific conditions of each vintage.

Regardless, the entire range of Hacienda Monasterio wines have a minimum of 12 months ageing in the bottle before reaching the market.