The Neoclassical-style building is home to the group’s head office and also houses the laboratory. Our team of oenologists constantly monitors the vineyards, keeping a close eye on orientation, climate and humidity. The team also takes care of the most creative role in the process, that of ensuring that the wines embody the characteristics of each variety.
The wine is aged in our Ageing Rooms. Our bioclimatic building is designed to make full use of the location where it is built, seeking to achieve maximum energy efficiency whilst ensuring the optimum conditions for the storage of our wines.
The rooms are located close to the winepress and wine cellar to minimise the movement of the wine and avoid exposing it to sudden temperature changes. The water table at ground level, naturally maintains a constant levels of temperature and humidity, ideal for ageing. In addition, the inverted roof provides external air circulation and prevents overheating in summer.
Finally, the excellent quality of the French and American oak barrels adds new pigments and flavours to the wine.
Our WorkAutomation and computerised systems for all our winery tasks ensure the strictest traceability
In short, every day we use the best human and technical resources and adhere to the highest standards in terms of quality.
Above any other factor, the quality of the grapes determines the quality of the wine. The quality of the grapes depends on the variety as well as the growing season climate, the mineral content and acidity of the soil, the time of harvest and the method of pruning.
Harvesting is when the grapes are picked and in many ways it is the first step in the wine production process. Grapes are harvested mechanically or by hand, depending on the vineyard.
Once the fruit has been destemmed, it is gently crushed to break the skin allowing the juice to be released.
In each of our unloading yards our machinery can process 80,000 kg/h allowing us to fluidly process the harvesting of 16 varietals of the best quality grapes.
Through separating the best musts and constant monitoring, Vinícola de Castilla produces clean wines of the highest quality.
Furthermore, controlled fermentation and the recording of the different processes means that the varietal character of each grape is achieved.
Wine is transferred into French and American oak barrels and placed in two underground rooms where it will age in the company of the other 8,000 enjoying automatically controlled humidity and temperature levels for maximum energy efficiency.
The cleaning and racking of the barrels is automatically performed by cutting-edge machinery at the hands of a single operator, guaranteeing optimum sanitisation and the correct contribution from the wood to the wine during the ageing process.
Vinícola de Castilla also has a bottling plant equipped with the latest technologies for filling, capping, labelling and packing the wine and can function at speeds of up to 18,000 bottles/hour.