The first thing to do when grapes arrive in the winery is to assess their quality by analyzing important parameters, such as total acidity, colour, degree of alcohol and physical condition. According to these parameters grape will be classified into different quality groups, rejecting the fruit that does not reach the required levels for our wines.
The grapes used for ARO, Torre Muga and Prado Enea are harvested in small boxes (20 kg capacity) so that they get to the winery in a perfect condition. Then the grape bunches go through the selection tables, where those that do not fulfil the required quality are put aside. After that, the grape bunches go through the destemming process, where the stems are separated from the grape berries. Finally, grapes are put into the fermentation vessels.