Process
The vendimia, or grape harvest, starts when the grapes reach their optimum point of ripeness. Casa Cesilia wines are the result of a manual harvest, which means that the grape bunches are selected and inspected before they enter the winery. To ensure that they arrive in an optimal state, the bunches are collected in small 15 kg boxes to limit crushing.
Once the grapes are in the winery, the different grape varieties are separated to respect the aromas, tastes, characteristics and evolution of each.
Fermentation
The fermentation process consists in converting the sugars from the grape juice into ethanol. Our 150 hl. fermentation tanks are made of stainless steel and are equipped with a temperature controlled system which allows more aromas, color and tannin to be extracted.
Aging
Our wines are aged in French and American oak barrels which allow them to evolve with new flavors and aromas. As part of a living being, the wood contains pleasant chemical components and the liquid absorbs pigments and flavors through the alcohol, adding more complexity to our wines.
Bottling
After filtration, which removes waste and sediment, we then proceed to bottle the wine. This process is the culmination of many months of hard work by the best professionals in the region. After bottling, capsules and labels are applied to the wine bottles so that they may be distributed and enjoyed by the most demanding palates.
Tradition and technology
From the harvest until bottling, our wine-making process perfectly fuses traditional viticulture methods with technologies to achieve the best hygiene and quality standards.
The thorough monitoring of the these processes results in quality wines made from each of the harvested varieties.