The plantation, whose beginning dates from 1989, is divided in terms which payments and these are classified in, as well, are differentiated in parcels, each one of which different clones have stood. Thus in payments like Dornajo Hole, the Mine, Prado of the King, the Pine, the Oaks, Valdelayegua or Salgüero, works with eleven clones different from a variety and it has been gotten to recover, among them,
Fine Red stocks with more than one hundred years of antiquity, variety that occupies 90% of the vineyard. Other vineyards that are cultivated in the property are Cabernet Sauvignon, that occupies 7% of the plantation, and Merlot, in a 3%. The property has an extension of 3,000 hectares.
Within its limits, the vineyard, to which they dedicate 520 hectares, coexists with other cultures like the maize, the cattle operation of bovine ovine and, and the great cinegetic reserve that keep their mounts. In addition, it has a small electrical power station moved by the water of the Duero, that crosses the property throughout seven kilometers. Nevertheless, it is the vineyard plantation which has made of the Real warehouse Site of Ventosilla an example of advantage of the ground based on its microclimate, height, composition and variety of vineyard more adapted to obtain its perfect adjustment terruño, and to extract all the potential of the fruit. The zone of reception of the grape has been located in the high part of the warehouse so that the stripped and squeezed grape arrives by gravity at the deposits. The alcoholic fermentation and the maceration are made in autovaciantes stainless steel tanks of 30,000 liters, denominating to 6 of them "submerged hat" because they have a structure special who allow the peel to be always in contact with the enemy with the liquid, facilitating therefore the phenolic compound extraction. The temperature of fermentation is controlled automatically by means of a novel denominated system "Enocontrol", being able to program the curves of cold of each deposit through a computer and to register curved happiness by means of graphs. After the alcoholic fermentation the peels of the wine separate. The resulting wine of bled trasiega to stainless steel tanks of 56,000 liters and the peels have been pressed. In these deposits the maloláctica fermentation to temperature controlled to 20-22º is made. Once finalized this fermentation the ship by natural means cools off so that they precipitate turbios.La warehouse counts on homogenizadores deposits: 4 of 95,000 liters and 2 of 150,000 liters, provided with agitators in whom they are made coupages. By means of tasting the wines are classified determining if you would seran young, raisings or reserves. Once decided the suitable destiny more based on the characteristics of the wine, it is come to coupage trasegando wines to these deposits. After the homogenization the wine will begin its raising in barrica.odos the wines of the warehouse will spend through barrels, more or less time depending on the type of wine. The raising ship counts on 6,000 barrels of 225 liters of American oak.
The ship can lodge up to 15,000 barrels due to the piled up system of in sleepers in form of bee honeycomb that surely allows piling up up to nine heights and which respect the integrity of the barrel when not supporting the weight of the other barrels as it happens in other systems of piled up.
At the moment a train of washing of barrels is settling, which will allow to control each one of the barrels by means of the microChips installation that will facilitate information to us on the age of the barrel, type of barrel, wines that has contained, etc, and thus to apply the drained one, washing and filling more adapted to each barrica.Como complement to this raising in barrel, the wine happens to cones of wood of French oak. The warehouse counts on 11 cones of 21,000 liters in which the wine takes its personal touch by the cession from composed of this type of wood. After the wood raising the wine is bottled. The bottles will rest in metal sleepers of horizontal way to assure a perfect evolution the wine during their stage of maturity in botella.El dwell time in botellero will depend on the different types from wine. The botellero ship, as well as the one of barrels and the cones are characterized to have suitable conditions of temperature and humidity that are constant all the year, obtained with the semi-interment of the warehouse. All the processes of the elaboration of the wine are controlled by the laboratory of the warehouse, authorized by the Meeting of Castile and Leon to make analysis to other warehouses and in which different parameters in grape and wine are analyzed. Also different controls from raw materials are made, being the most important control of quality of corks. The laboratory will install in the short term a microbiology area to assure the Maxima quality wines.
Workings of investigation with organizations like the University Rovira i Virgilli de Tarragona or the Regulating Council of the Denomination of Origin will be made periodically Shore of the Duero.