Vinification Process

In the vinification process highlights the cold maceration and aging on lees, which gives the wine great aromatic complexity, scope and structure in the mouth.

Fermentation takes place in stainless steel tanks at controlled temperature and after a minimum stay of 5 months in storage, is bottled and remains at rest in the bottle at least for one month.

Special mention to our albariño Valdamor barrel, with fermentation in stainless steel tanks and aged in French oak of Nevers woods ( light and medium toasted) for a minimum of 6 months. The perfect balance is achieved with the combination of barrels from 1 to 3 years old.

A good wine needs not only a good raw material, it is imperative to know how to work it and have a good machinery and technology to enhance and preserve the essence of the grape.

Valdamor has decided to focus on the latest machinery to help  in the winemaking process, pneumatic press, macerator, laboratory and, of course, technology by the end of the chain that optimizes the process and increase the quality of members' work team.

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