White wine: white wine requires a different approach during vinification. Above all, the must, as soon as it has been pressed, should be separated from the skins, and so we pass directly to pressing, which is very delicate.

The must needs to be clarified to guarantee a good quality, and we prefer to do this by way of natural decantation, leaving it for a night in a tank at low temperature, so that the cloudy sediments spontaneously drop to the bottom.

The clarified must is then fermented in a steel tank, or (for the Guado al Melo white) also in wood. Using wood gives the wine more structure and also makes it more long lasting.

To make sure that the taste of the wood does not overwhelm the other characteristics, we use only a small part of the must (around 10%).

The refinement comes about on the fine lees and, at the close of the process, cutting and bottling take place.