The history of our project begins in the year 2000 when we bought a winery built in 1927 in the small village of Los Marcos, 100 kilometers west from the Mediterranean sea in order to make some wine out of our four vineyards.
The same sensitivity we had in the management of our organic vineyard , was also applied to our winemaking facilities and the construction work to enlarge the winery in 2006 to which we gain access through a particular “ tunnel of time”, dug in an old vat.
From our first vintage in 2003 and constantly improving year after year, our young and professional team wishes to share year after year the results of our work.
Reception
Some plots are hand harvested with pre selection in the vineyards and selecting table afterwards in the winery. Over 50 Has are harvested at night including all the grape varieties in order to increase the aromas.
Destemmer/Crusher
The destemmer / crusher is located on rails on top of each fermentation vat where the crushed grapes fall.
Fermentation
The elaboration of the wines is still being done in its majority in the old tile fermentation vats which have now been recoated with epoxy resin.
We are also using as well stainless steel vats of 4 000 litres capacity and barrels of 400 litres for selected fermentations.
Temperature is kept constant and we apply continous pump overs to assure a correct maceration.
We are also using as well stainless steel vats of 4 000 litres capacity and barrels of 400 litres for selected fermentations.
Temperature is kept constant and we apply continous pump overs to assure a correct maceration.
Pressing
After emptying the vats , the flower must is genty brought down to the underground winery while the final content of the vat is pressed in our pneumatic press.
Aging of the Barrels
At this stage, our winery could be defined as a “gravity flow winery” where the flow of grapes/wines take place gently by gravity from 0m at the entrance of the grapes to the level of minus 6 meters where the Hungarian and French oak barrels as well as the bottling line are situated and from which the wine is shipped.
In the new underground winery, the temperature and the humidity are constant throughout the year which helps preserve the wines.
In the new underground winery, the temperature and the humidity are constant throughout the year which helps preserve the wines.
Blending
After the ageing, the “coupage” or final blending of the wines is achieved by tasting separately all the varietals from different vineyards. It takes place in our bottling area.
Bottling
All the wine is bottled in our bottling line with a capacity of 1 200 bottles / hour. Our most complex wines are aged afterwards in the bottle at least for 6 months prior to be shipped.
Distribution
Besides the national distribution, ARANLEÓN consolidates its position as a qualitative organic winery abroad exporting over 90% of its total production.