The winery is fully equipped with the most up-to-date technology, and is a blend of both old and new. Different areas of the wine-making process are brought together under one roof, from initial production, to ageing in oak barrels and then to bottling of the wine, with Engº Jaime Quendera the oenologist in charge of this process.

We have the capacity to ferment 8 million litres of wine in temperature controlled stainless steel vats.