Viña Real has traditionally been produced using grapes from Laguardia and Elceco and the winery’s own vineyards, such as San Ginés and Castejones. In recent years, we have added grapes from our vineyards in Labastida.
These are all smaller plots, located at an altitude of 500 to 650 m with mainly calcareous but also sandy soils with head-trained vines on the south-facing hillside.
Following 24-hour pre-fermentation cold maceration, alcoholic fermentation takes place using indigenous yeasts in stainless steel tanks at a controlled temperature of 28-30ºC.
The tanks and barrels used for alcoholic fermentation are filled using gravity-led processes.
Ageing is carried out in new single-use barrels, where the wine remains for an average of 24 months, with manual racking taking place every 4 months in the first year and less regularly in the second year. The wine is clarified prior to bottling to achieve a cleaner, smoother and glossier product. Once in the bottle, the desired roundness will be acquired within a minimum of 3 years. It will reach its prime many years later.