Elaboration and Aging
The Passion and Precision Behind Cantiga Wines
Our vineyards are subjected to meticulous controls that are intensified at the end of September to determine the optimum time for harvesting.
Harvesting is done by hand, avoiding the hottest hours during both picking and transfer to the winery.
Tradition in the field, innovation in processing.
We have small stainless steel tanks that allow us to divide the harvest by parcels, according to the degree of ripeness of the grapes in each plot.
Fermentations are carried out at controlled temperatures, with long macerations to extract all the color, aromas and nuances of our grapes.
Once fermentation is complete, the wine is aged in French and American oak barrels made by Murúa.
The wine destined to become Cantiga Crianza will rest in two-year-old barrels for fifteen months; the Cantiga Tempranillo will rest for five months in three-year-old barrels.
Subsequently, the wine will be rounded in the bottle before being released to the market.
