EVALUATION AND SELECTION
Aging process
Our natural aging process fully respects and protects the environment and even helps to generate new artificial reefs that allow the increase in marine biomass.
We evaluate and select vineyards with genuine characteristics, we practice cultivation and harvest processes that significantly improve the quality of the wine, taking care of the freshness of the fruit by avoiding oxidation is vital, something that allows us to do this is counting less than 1 kilometer from the vineyard. the reception hopper of the winery, which makes it a “local wine”.
Additionally, our harvest is selected grain by grain and at night, avoiding high temperatures that cause involuntary fermentations.
GOING THROUGH
French oak barrel
After aging the wine in French oak barrels for a period of 6 to 15 months depending on the needs of each type of wine and light filtration, the bottles are submerged with a wax coating with food grade resins that completely seals and protects from harmful substances. effects of pressure. The bottles are carefully placed inside special cages several meters deep for a period of 6 to 12 months depending on the type of wine, offering the appearance of being a wine from a shipwrecked galleon. We call these months of aging hoarding. Marine. Adequate pressure, low gravitational level, correct temperature, low impact of light and subtle vibrations exerted continuously by sea currents are the great natural elements that offer wine a perfect medium for aging, a correct evolution, improving the traditional method and enhancing the organoleptic characteristics, each of our wines being unique and unrepeatable, created by the inspiration of the sea, turning them into a true oenological treasure.
OUR GREATEST GOAL
Quality in every step we take is our greatest objective to make our unique, limited-production sea wine that reflects the influence of the marine environment to the maximum.