…EVERYTHING STARTS IN THE VINEYARD
Grapes are the most important part of the whole process. Our vineyards cover an area of 260 hectares, divided into 815 plots and are controlled directly by the winery. Our agricultural engineer, who is responsible for all the work done in the vineyards, is convinced that we must rediscover the essential aspects of agriculture. A rational, intelligent agriculture. It must be as ecological as possible, using environmentally-friendly treatments in order to protect the land and the vines themselves.
Vines are classified in accordance with several quality parameters:
● Location (topography, orientation…)
● Type of soil
● The particular microclimate of the vineyards
● The size and health of bunches and grapes
THE VINES, THE GRAPES… THAT IS THE REAL SECRET
All these factors allow us to determine, in the vineyard itself, what kind of wine the grapes are to be used for and, therefore, control the traceability of our wines.
From the beginning of September until harvesting has been completed, our specialists take samples from each of the vines on a continuous basis, and after being analysed with a FOSS automated grape analyser, a decision is taken as to what kind of wine they are to be used for. This decision will depend on the different kinds of processing used: carbonic maceration, stalk removal, grapes harvested in boxes for subsequent control manual selection table, or for exclusive use in the most impressive of all our wines HIRU 3 RACIMOS.
During harvesting, at the end of each day, there is a meeting in the vineyards between the managers of the winery and its technical and field departments. In accordance with the samples which are taken on a daily basis, a decision is taken about which vines are ready for harvesting the next day. The harvesting teams are organised accordingly.
Dawn breaks, the teams are organized and ready. Some will harvest the youngest grapes, which are used for carbonic maceration wines. Others, picked from vines of between 25 and 60 years old, are transported in small trailers and are used for destalked wines.
The oldest vines, more than 60 years old, are harvested by a skilled team of harvesters from the winery, experts in harvesting only the best grapes. Small bunches and grapes, the elixir of nature, collected in small plastic boxes and transported quickly to the winery. These grapes will be subjected to strict controls on the manual selection table so that only perfect grapes continue the process to the fermentation tanks.
WINE IS MANUFACTURED
The combination of modern installations and the latest technology allow us to pamper this fruit which is treated with so much care and attention. Alcoholic fermentation is carried out at the ideal temperature in stainless steel tanks equipped with the control systems required for this purpose. Some wines will be made in the malolactic fermentation tanks while other, higher quality wines, will be processed in new French oak casks.
THE IMPORTANCE OF WOOD
Bodegas Luis Cañas uses casks made by a selection of the best coopers. Its has 4,300 casks of which 70% are made from French oak and 30% from American oak. For Bodegas Luis Cañas, the age of its casks is of vital importance, and these are constantly renewed in order to maintain an average age of between two and a half and three years. The casks are replaced after the 5th year at the maximum, giving our wines their best qualities and characteristics.
70% of the wines produced by Luis Cañas are distributed on the home market to restaurants and specialised shops, while 30% is sold on international markets. Our winery has a presence in Europe, Asia and America.
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