After the long journey from the planting of the vine to harvest, the grape is finally ready and it is time to make the wine.

Nobody invented fermentation. The winemaking process, that is to say, the transformation of grape juice into wine, occurs naturally, but there is no doubt that with the proper knowledge and resources, one can produce good musts that go on to yield delicious
wines with rich colours and aromas.

At Vi?anta Marina, we start by testing the grapes in the field. Harvesting time is determined by the degree of ripeness of the grapes and the type of wine we want to produce.

In our modern bodega we work with lively and resistant yeasts from our vineyards, at high temperatures in the case of red wines.

Long and controlled maceration for red wines, days and days of slow fermentation for white wines, as we strive to produce pretty coloured wines with intense aromas and good structures.

Young red wines are very attractive but unstable, although this does not mean that they are of bad quality. It is essential to age the red wine in wooden casks for some time so that they change, mature and mellow. The wine is mainly aged in French wood, although we also use American oak. The casks are new, clean and fresh and this influences and shapes the personality of our wines. The ageing period will depend on the type of wine we are making, and ranges between 6 months for Equus to 18 months for Miraculus.
Once bottled, Vi?anta Marina wines continue to mature without oxygen. We say the wine is "finished" in the bottle, in the quiet stillness of the wine cellar.

This slow and marvellous process is particularly important for red wine that has a long life after leaving the Vi?anta Marina bodega. However, white wines normally require less rest because youth is part of their attraction.