Vinification Javier Sanz Viticultor
The winemaking is traditional – Javier is proud of his ancestors and presents himself as a «viticultor», winegrower. The Rey Santo, his entry-level wine, is machine harvested during the night. Immediately after the harvest, the grapes are sent to the winery where they are protected under dry ice, so as to prevent oxidation. Fermentation lasts for 20 days at low temperature. Wines are clarified and filtered after natural stabilisation by the winter colds. For his top wine, Villa Narcisa, which bears the name of the vineyard, the (goblet) vines are hand picked. The winemaking is identical to that of the Rey Santo. Javier also makes a barrel fermented wine. The grapes he uses for it are those of his more than 150 years old pre-phylloxeric vineyard. The grapes are hand picked and go to a sorting table before they can enter the cellar. Fermentation takes place in a French oak barrel. The wine stays there for 6 months, with bâtonnage, before it is clarified. After bottling, it has to wait 6 more months before it can be shipped.