As vine is right beside the winery, in Pago Casa del Blanco we are able to reduce considerably the time that goes between harvesting and vinification. Because of this, fruit organoleptic qualities remain unchanged.

The harvesting time begins once the cluster polyphenolic and physiological ripening periodical controls have been checked out. These are made from the change of colour moment, in order to move all the grape potential to the wine without having the slightest loss of bouquet, colour, acidity...

After grape harvesting in plastic boxes, these arrive to the reception area in the winery. They are turned over in the selection table, where the non-desirable elements are removed: vine shoots, leaves, stones, verjuices, clusters without the appropriate ripening or salinity degree…

Once we have only chosen the best grape, our row material destemming and soft treading takes place. Later on, the paste is carefully pumped to each of the stainless steel tanks.

Wine alcoholic fermentation is carried out with temperature control. In addition, post-fermenting macerations are carried out during several weeks (even one month) with the purpose of extracting all the potential that the grape has in the marc (polyphenols, acidity, anthocyanins…)

During this process of alcoholic fermentation we take the following measures in order to avoid standardization and typical wines: to carry out a yeast identification and isolation programme and the cultivation of our own plot yeasts, which will give a stronger characteristic and personality in the future to our wines.

After the devatting, marc pressing takes place. After this, the first pressings are suitably and proportionally mixed (after several tasting processes). Afterwards, malolactic fermentation is carried out.

During the summer, wines rest in tanks under temperature and organoleptic strict controls. In this period of time, spontaneous clarification takes place (with the help of the typical cold in the area). At the end of the winter or beginning of the spring, wines are moved into their new French and American Oak casks.

We make a monitoring of the wine oxidative aging in the wood by means of periodical tastings. In the most optimum moment, we carry out the joint or coupages of wines coming from different grape varieties, all before the bottling process.

The Pago Casa del Blanco wines are not subjected to aggressive chemical or physical treatments at any moment with the purpose of not losing anything of our vineyard potential. We want the vine and fruit soul to get into our wines.

As a result of all this, in Pago Casa del Blanco, we produce since 2002 our wines QuiXote and Castillo de Pilas Bonas.