VINTAGE AND ELABORATION
Due to the extreme situation of the vineyards of Castilla de Sajazarra, harvesting is done at the end of October after initiated maturity controls and grape tasting in September.
The result determines the exact vintage date in each parcel, as well as its enological potency. Each vineyard is gathered separately following a strict selection. The grapes are collected by hand and put into boxes of 25 kilos in weight. They are then transported to the cellars where they are hand selected, and only bunches of the best quality are chosen to elaborate our reserves.
Castillo de Sajazarra elaborate all their wines separately, respecting the singularity of each parcel. To do this the cellar has small truncated conical tanks of stainless steel for 5.000 and 9.400 litres, reinforced concrete ones for 19.000 litres and wooden vats of 20.500 litres.
After the cold pre-fermented maceration, fermentation takes place at a regulated temperature. It is added to daily and decanting is done by gravity or peristaltic pump. Neither clarification nor aggressive filters are used.
Once it has completed its time in the barrel, the wine is then put into wooden vats where it stays until it reaches maturity. Finally, it rounds off in the bottle; where it will remain and age for 12 to 24 months.