Preparation

Our experience tells us that to produce a wine characteristic, the grapes needs to have enough time and space to physically fulfill its natural cycle.The balance of production is vital. 

The low productions, organic farming and the optimum madurity process are some of the basics for us.
In Alsina Sarda technology is an important complement, but only a complement: we do firmly believe tha the raw material is the key element in the final quality of a wine.
The harvest is done manually on optimum ripeness. The grape is subjected to maceration at low temperature in order to get the most aromatic components housed in the husk, as the  polyphenols (tannins and anthocyanins) are essential for both, rosé and black wines.

After maceration, the pressing is performed at low pressure to obtain only 55 percent for the juice elite support of quality wines. Then the juice is decanted by gravity during 48 hours. Then the fermentation is  carried out at low temperature to preserve both, freshness and aromas.
Our farm wines are obtained from a very careful and selective process that allows us to maintain its authenticity.
As for wines and blends selected for our cellars, we are governed by criteria such as the ability to improve with aging. 

The duration of aged wines is a fundamental variable in our cellars. This slow evolution takes place under the protection of darkness and the freshness that can be found below ground, where our bottles lies to give birth to a cellar of the highest quality.