The vineyard goes up a gentle slope on the back of the estate. Harvest usually starts in mid September. It’s destemmed by hand, massaging bunches over a kind of wooden “zaranda. The grapes are then crushed by foot and transferred to plastic drums and one 450 liter concrete egg for a two week maceration and fermentation. Sometimes After, the grapes are pressed off with a small, wooden, 55L, hand crank basket press and racked into a stainless steel tank and glass carboys for 5-6 months. Everything is racked and nothing is filtered or fined. The entire bottling process, down to labeling, is done by hand. No sulphur is added at any time.
La Casa Vieja, Palomino Valle de Guadalupe