Enblanco Amber Wine

The wine was fermented in 1000-liter amphorae, with the grape skins left in contact for 24 hours. Alcoholic fermentation began spontaneously in the amphorae with the skins, lasting approximately 28 days without the use of commercial yeasts. This process, known as maceration, allows the grape juice to interact with the grape skins and seeds, extracting color, tannins, and flavors, and serves as a natural method of wine preservation. We prioritize a natural approach to winemaking, working in harmony with nature without chemical interventions. Our practices are guided by the lunar calendar to determine the optimal days for tasks like pruning, decanting, and bottling. This hands-off approach means no added sulfites, and the stabilization occurs naturally.