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The Winery
The initial winery, with a total surface of 4,000 m, has the capacity to produce 500,000 litres and its current average production is 300,000 bottles, half of them being wine bottles, while the other half are cava bottles.
Two cold stores are used for the fermentation and stabilization of wines. The first one includes a controlled fermentation system with a cold water circuit (11 tanks of 15,000 litres and 1 tank of 8,000 litres); the second one uses cold air for stabilization (8 tanks of 22,000 litres and 2 tanks of 12,000 litres)
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The subsequent winery expansion, divided into two half-underground floors of 1,600 sqare meters each, has been equipped with the new oenology technologies, with an average production of 500,000 bottles.
With such expansion, the production capacity increases and the quality of the new products can be improved due to its high technification.
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