In support of our commitment for the quality when the harvest arrives to the cellar we do not pump it, nor compress it, nor even let it lose its juice since it goes straight to de-stemmer and afterwords to the stainless steel vat where the fermentation takes place.
What is quite certain is that we look after and watch over every process. According to this the vats’ fermentation temperatura is controled by the fridge equipmant with thermometric sounders which control cold water circulation through the vats.
Another important process is how many times we pump over with or without ventilation, that depends on fermentation evolution and wine maceration and is decided at the end of each harvest day. Also, there is the skin pressing, almost a driping since very little pression is applicated to the skins by the vertical press. It would hardly be an exaggeration to say that this processes as well as the rest have influence on the Ribera del Duero’s high quality wines.
Finally ageing takes place in French, American and Hungarian oak barrels.
Abadía la Arroyada’s wine is aged in our underground cellar, that is specially designed so that humidity and temperature oscilations are minimal and air renovation is enough but not excesive.
Acording to these factors only wood, time and the dream of a family act on our wine.