Vinification Castro Candaz
Harvested soon, the grapes are macerated and fermented in whole bunches in open, used vats. Raul doesn't play any wizard's tricks in the cellar but thinks that good wine is made in the vine, like Rodri. Raul and Rodri prefer punching-down the cap instead of extracting too much. The wines are aged in 500 and 1,500 litre vats, and a few 225-litre barrels.